MINI TART CRUST RECIPE RECIPES
MINI FRUIT TARTS RECIPE | ALLRECIPES
I use the crust in these mini tarts for just about everything! So yummy and flaky!
Provided by aly britton
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 14 mini tarts
Number Of Ingredients 10
Steps:
- Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
- Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
- Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
- Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
- Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 17.4 mg, FatContent 6.9 g, FiberContent 2.6 g, ProteinContent 1.8 g, SaturatedFatContent 4.2 g, SodiumContent 54.1 mg, SugarContent 9.8 g
MINI TART BUFFET RECIPE - PILLSBURY.COM
Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.
Provided by Pillsbury Kitchens
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Make Créme Anglaise. In 2-quart saucepan, heat cream and vanilla bean (if using vanilla, add at the end) just to boiling over low heat. In small bowl, beat egg yolks and sugar with wire whisk. Beat small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Remove vanilla bean and scrape seeds into sauce. Stir until seeds separate. Cool to room temperature, about 30 minutes. Refrigerate until serving time.
- Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife.
- Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally-spaced pleats around side of each cup. Prick each generously with fork.
- Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups. Cool completely, about 30 minutes.
- Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.
Nutrition Facts : Calories 350 , CarbohydrateContent 30 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 12 g, ServingSize 1 Tart Shell (without toppings), SodiumContent 230 mg, SugarContent 10 g, TransFatContent 0 g
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EASY MINI LEMON TARTS WITH SHORTBREAD CRUST | ALLRECIPES
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
From allrecipes.com
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Calories 670.3 calories per serving
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My 4 year-old son and I went to a Mommy and Me cooking class, and this is one of the recipes we made together. Great for kids, and fun to make!
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 132.7 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 132.7 per serving
- Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.
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MINI TART BUFFET RECIPE - PILLSBURY.COM
Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.
From pillsbury.com
Reviews 3.5
Total Time 1 hours 20 minutes
Calories 350 per serving
From pillsbury.com
Reviews 3.5
Total Time 1 hours 20 minutes
Calories 350 per serving
- Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.
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Reviews 5
Total Time 40 minutes
Category Desserts
Calories 383 calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Desserts
Calories 383 calories per serving
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
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From womansday.com
Total Time 2 hours
Category autumn, Christmas, dinner party, feed a crowd, Thanksgiving, dessert
Cuisine American
Calories 429 calories per serving
From womansday.com
Total Time 2 hours
Category autumn, Christmas, dinner party, feed a crowd, Thanksgiving, dessert
Cuisine American
Calories 429 calories per serving
- In a food processor, combine the flour, cornmeal, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the Cheddar and pulse until just combined (the mixture will not come together yet). In a small bowl, whisk together the 2 egg yolks and ice water. Add to the flour mixture and pulse until the dough is crumbly but has not formed into a ball. Transfer to a lightly floured surface and knead just until the dough comes together. Shape into a 1 inch thick disk, wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days. Meanwhile, grate the orange and lemon zest into a small bowl, cover, and refrigerate until ready to use. Squeeze the orange and lemon (you should have 1/2 cup orange and 1/4 cup lemon juice) into a large saucepan. Stir in the dried fruit, cranberries, brandy, sugar, cinnamon, and nutmeg and bring to a boil. Reduce heat and simmer, stirring occasionally, until the fresh cranberries begin to burst, 5 to 7 minutes. Remove from heat and let cool. Stir in the apricot jam and reserved zest. Make a stencil for the tart crust: Place a tart tin top-down on a piece of paper and, using it as a guide, draw a circle 1 inch larger than the tin; cut out the stencil. On a lightly floured surface, roll the dough to 1/8 inch thick. Using the stencil, cut out 8 rounds, chilling and rerolling scraps as necessary. Fit the cutouts into the bottom and up the sides of the tart tins. Cut away any overhanging dough by gently rolling a rolling pin over the rim of the tart tin. Reserve scraps. Place the tart tins on a baking sheet and refrigerate until ready to fill. Heat oven to 375 degrees F. In a small bowl, beat the egg. Roll out dough scraps and cut out acorns and leaves. Divide the fruit mixture among the prepared tart tins (about 1/2 cup each). Top the tarts with the acorn and leaf cutouts and brush the cutouts with egg. Bake until golden brown, 25 to 35 minutes. Serve with ice cream, if desired.
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MINI TART CRUST RECIPES
Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats. Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.
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