TART PAN REMOVABLE BOTTOM RECIPES
STRAWBERRY TART RECIPE: HOW TO MAKE IT
This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. —Dawn Tringali, Hamilton Square, New Jersey
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.
Nutrition Facts : Calories 545 calories, FatContent 32g fat (18g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 283mg sodium, CarbohydrateContent 55g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
PEAR TART RECIPE: HOW TO MAKE IT - TASTE OF HOME
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. —Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 199 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 25g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 fat
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From foodnetwork.com
Reviews 4.2
Total Time 8 hours 40 minutes
Category dessert
Reviews 4.2
Total Time 8 hours 40 minutes
Category dessert
- Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.
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CRèME BRûLéE TART RECIPE RECIPE | EPICURIOUS
More than 30 years ago, Michael McCarty opened Michael?s, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he served crème brûlée in a crust. The smooth custard in a flaky shell with a crackling burnt-sugar top was one of his most popular desserts.
From epicurious.com
Reviews 3.9
Total Time 4 1/4 hr
From epicurious.com
Reviews 3.9
Total Time 4 1/4 hr
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The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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Reviews 5
Total Time 1 hours
- Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.
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LEMON TART RECIPE | EPICURIOUS
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.
From epicurious.com
Reviews 3.8
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Total Time 2 hours 40 minutes
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Total Time 2 hours 40 minutes
- Remove the ring from the tart pan. Slide the tart onto a cake plate and serve.
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At Terrace 5, pastry chef Marc Aumont prepares sophisticated desserts like this nutty and caramelly tart in a crispy, buttery shell. More Pie and Tart Recipes
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Total Time 2 hours 40 minutes
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Total Time 2 hours 40 minutes
- Remove the ring from the tart pan. Slide the tart onto a cake plate and serve.
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PEAR AND FRANGIPANE TART | WILLIAMS SONOMA
<p>This beautiful winter tart, with pears beautifully fanned on top of a layer of homemade frangipane, makes a stunning finale to a celebratory feast. Anjou or Bartlett pears are best for this recipe, because they don’t turn mushy during baking. Look for pears that are firm but not rock-hard, have a good fragrance and are smooth and unblemished.</p>
From williams-sonoma.com
Reviews 4.8
Total Time 120 minutes
From williams-sonoma.com
Reviews 4.8
Total Time 120 minutes
- Adapted from Williams-Sonoma Collection Series, <i>Pie & Tart</i>, Carolyn Beth Weil, 2003, Simon & Schuster
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Whether you add a little or a lot of chocolate, this easy pie will win you rave reviews.
From pillsbury.com
Reviews 4
Total Time 5 hours 30 minutes
From pillsbury.com
Reviews 4
Total Time 5 hours 30 minutes
- Refrigerate pie 3 hours before serving. Serve with whipped cream.
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From onceuponachef.com
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From myrecipes.com
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From justonecookbook.com
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From smittenkitchen.com
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From nordicware.com
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