Strawberry Glazed Pear Tarts Food

PEAR TART WITH COGNAC GLAZE

Steps:

• Preheat oven to 425 degrees, with rack in the lower third. Unfold (if necessary) puff pastry on a lightly floured surface. Working quickly, roll out dough to a 17-by-13-inch rectangle, slightly less than 1/8 inch thick. Cut off a 1-inch wide strip from each side; set aside
• Transfer puff pastry to a parchment paper-lined cookie sheet. Lightly brush a 1-inch border of water around the edges of the pastry. Score strips firmly, without cutting all the way through, in a zigzag pattern with a paring knife. Lay pastry strips on edges to create a border. Trim strips to fit, overlapping at corners. Press gently to adhere. Transfer to freezer for 10 minutes.
• Thinly slice pears crosswise, and brush with lemon juice to prevent browning.
• Within the borders of the pastry, use the tines of a fork to poke pastry all over, to prevent it from rising. Whisk together egg and 1 tablespoon water in a small bowl. Brush borders with egg glaze. Sprinkle 3 tablespoons sugar evenly within the borders of the pastry. Top with pear slices arranging in rows, filling in any holes with chopped pears. Press gently to flatten slightly. Sprinkle pears with remaining 2 tablespoons sugar. Freeze again for 10 minutes.
• Bake tart for 10 minutes. Reduce oven to 375 degrees, and continue to bake until crust is puffed and deep golden brown and pears are tender, about 1 hour. If dough under pears begins to rise, use the tip of a paring knife to allow any air to escape. Transfer tart to a wire rack, and let cool completely.
• Heat jelly with Cognac in a small saucepan until melted, stirring until smooth. Brush over pears. Serve the tart at room temperature.

FRESH STRAWBERRY TART

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
• Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
• Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
• Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
• Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
• Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
• Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

STRAWBERRY MASCARPONE TART WITH PORT GLAZE

Steps:

• Make tart shell:
• Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
• Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
• Preheat oven to 375°F with rack in middle.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
• Make filling while tart shell cools:
• Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
• Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
• Assemble tart:
• Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

STRAWBERRY TART

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

STRAWBERRY TARTS

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

GLAZED STRAWBERRY TART

Steps:

• Heat oven to 350°F.
• Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
• Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
• Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.

STRAWBERRY GLAZED PEAR TARTS

Steps:

• 1. Drain pears, reserving 1/4 cup liquid. Set aside.2. In medium bowl beat milk and pudding mix with wire whisk for 2 minutes. Fold in pears. Spoon into crusts. Top each tart with 2 to 4 strawberry slices. Refrigerate while preparing topping.3. In medium saucepan mash remaining strawberries. Stir in sugar and cornstarch. Add reserved pear liquid. Cook and stir over medium heat until mixture thickens and boils. Cook and stir for 1 minute more. Cool slightly.4. Spoon strawberry mixture over tarts. Refrigerate at least 30 minutes or until set. Garnish as desired. Store in refrigerator.

GLAZED STRAWBERRY TART

Steps:

• Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
• Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
• Shape into disk.
• Wrap in plastic and chill for at least 1 hour or overnight.
• Preheat oven to 350 degrees.
• Grease and flour a baking sheet.
• Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
• Pierce bottom of dough all over with a fork.
• Bake until slightly browned about 25 minutes.
• Place baking sheet on a wire rack and cook for 10 minutes.
• Transfer shell to rack to cool completely.
• Melt jam with lemon juice in a small saucepan over low heat until spreadable.
• Spread 1/2 cup jam mixture over bottom of the shell.
• Arrange berries on top, cut sides down.
• Brush with remaining jam mixture.
• Serve with whipped cream if desired.

GLAZED STRAWBERRY TART

Steps:

• HEAT oven to 350°F.
• MIX flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead mixture well to form dough. Press onto bottom and up sides of 10-inch tart pan with removable bottom. Bake 15 minute or until golden brown; cool completely.
• MEANWHILE, bring 1/2 cup granulated sugar, cornstarch, gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 minute Cool 20 minute
• BEAT cream cheese, remaining granulated sugar and zest in large bowl with mixer until well blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Remove tart from pan before serving.