BERRY TARTLETS RECIPES
BERRY TARTLETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. —Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 160mg sodium, CarbohydrateContent 26g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
EASY LEMON BERRY TARTLETS RECIPE: HOW TO MAKE IT
These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 15 tartlets.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.
Nutrition Facts : Calories 51 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch
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INDIVIDUAL LEMON TARTLETS RECIPE - BBC FOOD
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Reviews 4.3
Cuisine French
- Spoon the melted chocolate into a small disposable piping bag. Snip off the end and pipe the word ‘citron’ or a decoration of your choice on top of the tarts.
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MARY BERRY BEETROOT & FETA TART RECIPE | BBC2 LOVE TO COOK ...
From thehappyfoodie.co.uk
Preheat the oven to 220°C/200°C fan/Gas 7. You will need two baking sheets with non-stick baking paper.
Put the pepper halves cut side down on to one baking sheet. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.
Dust the worktop with flour, unroll the pastry sheet and roll it so it is slightly thinner. Cut out an oval shape from the sheet measuring about 36 × 24cm (14¼ × 9½in). Place on the lined baking sheet and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.
Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and black pepper, brush with 1 tablespoon of the oil and bake in the oven for 25–30 minutes, or until the pastry is crisp underneath and around the edges.
Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot.
Mary’s tips:
Can be assembled up to 4 hours ahead.
Not for freezing.
Covering the bowl of peppers in cling film helps them steam and therefore the skins peel off easily. You could place them in a sealed plastic bag, if preferred.
MINI VICTORIA SPONGE CAKES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.4
Cuisine British
- Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes.
MARY BERRY BEETROOT & FETA TART RECIPE | BBC2 LOVE TO COOK, 2…
From thehappyfoodie.co.uk
Preheat the oven to 220°C/200°C fan/Gas 7. You will need two baking sheets with non-stick baking paper.
Put the pepper halves cut side down on to one baking sheet. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.
Dust the worktop with flour, unroll the pastry sheet and roll it so it is slightly thinner. Cut out an oval shape from the sheet measuring about 36 × 24cm (14¼ × 9½in). Place on the lined baking sheet and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.
Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and black pepper, brush with 1 tablespoon of the oil and bake in the oven for 25–30 minutes, or until the pastry is crisp underneath and around the edges.
Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot.
Mary’s tips:
Can be assembled up to 4 hours ahead.
Not for freezing.
Covering the bowl of peppers in cling film helps them steam and therefore the skins peel off easily. You could place them in a sealed plastic bag, if preferred.
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MASCARPONE RECIPES - BBC GOOD FOOD
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MINI VICTORIA SPONGE CAKES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.4
Cuisine British
- Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes.
MARY BERRY BEETROOT & FETA TART RECIPE | BBC2 LOVE TO COOK ...
From thehappyfoodie.co.uk
Preheat the oven to 220°C/200°C fan/Gas 7. You will need two baking sheets with non-stick baking paper.
Put the pepper halves cut side down on to one baking sheet. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.
Dust the worktop with flour, unroll the pastry sheet and roll it so it is slightly thinner. Cut out an oval shape from the sheet measuring about 36 × 24cm (14¼ × 9½in). Place on the lined baking sheet and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.
Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and black pepper, brush with 1 tablespoon of the oil and bake in the oven for 25–30 minutes, or until the pastry is crisp underneath and around the edges.
Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot.
Mary’s tips:
Can be assembled up to 4 hours ahead.
Not for freezing.
Covering the bowl of peppers in cling film helps them steam and therefore the skins peel off easily. You could place them in a sealed plastic bag, if preferred.
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