RUSTIC CHERRY TART WITH RICOTTA AND ALMONDS
Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies in firmness. Scatter them over creamy ricotta and a crisp almond pastry crust. Pass any remaining juices for drizzling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h20m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Line a large mesh colander with a triple layer of cheesecloth and place over a larger, deeper bowl. Place ricotta in colander; transfer to refrigerator. Let ricotta drain at least 2 hours and up to overnight.
- Preheat oven to 350 degrees with rack in lower third. Roll out dough into a 12-by-16-inch rectangle (1/8 inch thick) on a piece of parchment. Transfer dough on parchment to a baking sheet; freeze 10 minutes or chill 30 minutes. Stir together egg yolk and cream; brush on dough. Sprinkle with sanding sugar and almonds. Bake until deep golden brown, about 40 minutes. (Tent edges with foil if they begin to overbrown.) Transfer to a wire rack and let cool completely, about 1 hour.
- Meanwhile, toss together cherries, granulated sugar, lemon juice, and salt. Let stand at room temperature 1 hour.
- Just before serving, spread crust with ricotta. Top ricotta with cherry mixture, using a slotted spoon (reserve juices for serving, if desired). Sprinkle tart with lemon zest, cut into squares, and serve immediately.
PATE BRISEE FOR THREE-CHERRY TART
Use this to make our Rustic Three-Cherry Tart.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 14-inch tart
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 30 seconds).
- Shape dough into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
RUSTIC CHERRY TART
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch tart
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness. Cut a 12-inch circle out of the dough. Roll up the edges, making a 10-inch crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
- Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.
- Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
- Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.
- Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.
RUSTIC THREE-CHERRY TART
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Toss cherries, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.
- Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes.
- Bake tart until edges are dark golden brown and cherries are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.
RUSTIC CHERRY-APRICOT TART
Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h5m
Yield Makes one 10-inch pie
Number Of Ingredients 13
Steps:
- Crust:Pulse flour, cornmeal, granulated sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Drizzle in 6 tablespoons ice water evenly. Pulse until dough holds together when pressed between 2 fingers (it should not be wet or sticky). If too dry, add more water, 1 tablespoon at a time; continue pulsing. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour; or freeze up to 3 months.
- Filling:In a large bowl, combine apricots, cherries, granulated sugar, cornstarch, and salt. On a lightly floured piece of parchment, roll out dough to a 15-inch circle. Transfer to a 10-inch pie dish; pour filling into crust. Fold edges of crust over filling, overlapping as necessary. Brush edges of dough with egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes.
- Preheat oven to 375 degrees, with racks in middle and bottom. Place a foil-lined baking sheet on bottom rack. Bake on middle rack until pastry is golden and juices are bubbling in center, about 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool at least 2 hours before serving. Pie can be stored at room temperature up to 1 day.
RUSTIC THREE CHEESE TART
No need to slice into three cheeses to make this yummy, gooey tart: Just use a package of KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Combine potatoes, onions, garlic powder and 1 cup cheese.
- Place pie crust on baking sheet; spread with potato mixture to within 1/2 inch of edge. Sprinkle with remaining cheese. Fold over edge of pastry to partially cover potato mixture.
- Bake 20 to 25 min. or until crust is golden brown. Sprinkle with chives.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 1 g, Protein 10 g
RUSTIC CHERRY RHUBARB CHEESE TART
This was an experiment gone "right" - I had only a single pie crust and some cream cheese to use up. It was a keeper! You can use fresh or frozen fruit.
Provided by hotdishmama
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Unroll pie crust and place in 10-11" tart pan.
- In mixer or food processor, blend cream cheese, egg, and 1/2 cup sugar. Pour in bottom of unbaked pie crust.
- Place fruit in bowl. (If using frozen fruit, let defrost partially and drain off juice.) Add 1/2 cup sugar and tapioca flour. Mix and let stand about ten minutes. Using slotted spoon, carefully place fruit on top of cream cheese layer. Bake 35 minutes at 400 degrees.
Nutrition Facts : Calories 329, Fat 15.9, SaturatedFat 7.5, Cholesterol 54.5, Sodium 195.7, Carbohydrate 43.9, Fiber 1.9, Sugar 31.7, Protein 4.5
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