Lemony Beet Tarts

Ingredients:

• 
  
• 3
  tablespoons finely shredded lemon peel
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  pounds small assorted beets, scrubbed, trimmed and cut into 1/2-inch wedges
• 1/2
  17.3 ounce package frozen puff pastry (1 sheet), thawed according to package directions
• 3
  tablespoons olive oil
• 2
  ounces soft goat cheese (chevre)
• 2
  teaspoons snipped fresh thyme
• Fresh thyme (optional) Finely shredded lemon peel (optional)

Directions:

1. Preheat oven to 400 degrees F. In a large bowl stir together oil, lemon peel, salt, and pepper. Add beets; toss to coat. Divide beet mixture among six jumbo (3 1/2-inch) muffin cups or six 6-oz. custard cups set in a shallow baking pan. Cover cups with foil. Bake for 25 to 35 minutes or until beets are just tender when pierced with a fork.
2. Meanwhile, on a lightly floured surface, roll out pastry to a 12x10-inch rectangle. Using a 4-inch round cutter, cut pastry into 6 circles. (Keep pastry circles chilled until ready to use.)
3. Remove pan from oven. Uncover beets and top each cup with a pastry cutout. Carefully tuck pastry into edge of cups to cover beets. Return to oven and bake for 15 to 20 minutes more or until pastry is puffed and golden. Cool on a wire rack for 5 minutes. Meanwhile, stir together goat cheese and snipped fresh thyme. Loosen pastry from sides of cups. Place a serving plate over muffin cups and invert tarts onto plate, replacing any beet wedges that may fall off. Top each tart with goat cheese mixture and fresh thyme leaves and additional lemon peel, if desired.

 
Source: bhg.com

Caramel Apple-Marshmallow Tarts

This tart recipe is a winner for dessert or snacktime, featuring the convenience of refrigerated pie crust, apple pie filling, mini marshmallows and caramel topping.

Ingredients:

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box 

1

cup apple pie filling with more fruit (from 21-oz can)

3/4

cup miniature marshmallows

3

tablespoons caramel topping

Directions:

• Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
• Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.
• Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
• Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

Source: pillsbury.com /

Mini French Silk Crescent Pies

These bite-size tarts are delicious and easy to make using crescents and pudding mix.

Ingredients:

Tart Filling:

1

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 

1

cup milk

1

box (4-serving size) chocolate instant pudding and pie filling mix

1

cup frozen (thawed) whipped topping

Topping:

1/2

cup frozen (thawed) whipped topping

2

tablespoons mini semisweet chocolate chips

Directions:

Heat oven to 375°F. If using dough sheet, unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.

Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.

Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.

Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.  

Source: pillsbury.com

Elegant Fresh Berry Tart

This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.

Total Time Prep: 45 minutes  + chilling 

Bake: 10 minutes  + cooling

Makes: 16 servings

 
Ingredients:

1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel 
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour

Filling:  

1 package (8 ounces) cream cheese, softened 
1/4 cup sugar
1/2 teaspoon lemon juice

Syrup:   

1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice

Topping:    

1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced  
1/2 cup of fresh blueberries 

Directions:

1. In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
2. For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
3. Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
4. Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.  
5. Yield: 16 servings.

Source: Denise Nakamoto of Elk Grove, California.

Strawberry Tarts

Cream cheese pastry coated with chocolate and topped with fresh strawberries and a strawberry glaze--what could be better for dessert?

Ingredients:

Strawberry Tarts:

• 1/2  cup butter, softened
• 1  3  ounce package cream cheese, softened
• 1   cup all-purpose flour
• 1/3  cup water
• 1/3  cup sugar
• 1   tablespoon cornstarch
• 1/2  teaspoon finely shredded orange peel, optional
• Several drops red food coloring, optional
• 1/3  cup semisweet chocolate pieces
• 1   teaspoon shortening
•  Sweetened Whipped Cream, optional
•  Fresh Mint, optional
• 3   cups small whole strawberries

Sweetened Whipped Cream:

• 1   cup whipping cream
• 2   tablespoons sugar
• 1   teaspoon vanilla

Directions:

Strawberry Tarts:

1. In a mixing bowl beat butter and cream cheese until well mixed. Stir in flour. Divide dough into 16 pieces. Press into 16 ungreased, 2 1/2-inch muffin pan cups, pressing dough onto the bottom and halfway up sides. Bake in a 400 degrees F. oven for 12 to 15 minutes or until golden. Cool on wire rack. Remove shells from muffin cups.

2. For glaze, in a blender container or food processor bowl combine 3/4 cup of the strawberries and the water. Cover and blend or process until smooth. If necessary, add enough additional water to make 3/4 cup. In a small saucepan combine sugar and cornstarch. Stir in pureed strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange peel and red food coloring, if desired. Cool for 10 minutes.

3. In a heavy small saucepan melt chocolate and shortening. Drizzle chocolate mixture into the bottom of the cooled pastry shells. Arrange whole strawberries, stem end down, in tart shells. Cut any large berries in half. Spoon glaze over berries. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) Serve with Sweetened Whipped Cream and garnish with fresh mint, if desired.

 

Sweetened Whipped Cream:

1. In a chilled small mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form.

 

Make-Ahead Tip: 

 Prepare and bake the tart shells. Cool completely. Place shells in an airtight container and store in the refrigerator for up to 24 hours. Up to 2 hours ahead of serving, drizzle chocolate in bottoms of shells and add berries and glaze. Chill. Before serving, garnish with whipped cream and mint, if desired.

Source: recipe.com

Muscadine Pudding Tarts

The juice of muscadine grapes gives this tart its vibrant color and wonderful flavor. Top with a dollop of sweetened whipped cream and thinly sliced muscadines.

Ingredients:

• 1 (15-ounce) package refrigerated piecrusts
• 1 1/2 cups sugar
• 1/2 cup self-rising flour
• 2 cups Scuppernong Juice
• 1/2 cup butter or margarine
• 2 teaspoons vanilla extract
• Sweetened whipped cream
• Garnish: thin muscadine slices

Directions:

1. Unfold 1 piecrust, and roll into a 16-inch circle on a lightly floured surface; cut into 4 (5 1/2-inch) circles. Fit each circle into a 4 1/2-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork. Repeat procedure with remaining piecrust.
2. Bake at 450° for 8 minutes or until lightly browned. Remove tart shells to wire racks to cool.
3. Cook sugar, flour, and Scuppernong Juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about 5 minutes). Remove from heat; stir in butter and vanilla. Spoon about 1/3 cup mixture into each tart shell; cover and chill. Dollop with sweetened whipped cream. Garnish, if desired.

Southern Living
SEPTEMBER 1998

Red, White & Blueberry Tarts

Ingredients:

1/2 pkg (16 oz) butter-flavored cookies (about 40 cookies)
6 tbsp (90 mL) butter (3/4 stick), melted
1/4 cup (50 mL) packed brown sugar
1 lemon
8 oz (250 g) cream cheese
1/4 cup (50 mL) powdered sugar
1/2 cup (125 mL) fresh strawberries
1/2 cup (125 mL) fresh blueberries
1/4 cup (50 mL) Blueberry Lemon Sauce
Additional powdered sugar for dusting (optional)

Directions:

1) Preheat oven to 350ºF (180ºC). Break cookies in half. Place half of the cookies into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer cookie crumbs to medium Bamboo Fiber Mixing Bowl. Repeat with remaining cookies. Add butter and brown sugar to mixing bowl; mix until moistened. Divide crumb mixture evenly among six Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Medium Sheet Pan. Bake 5–8 minutes or until crusts are set and just beginning to brown.
2) Meanwhile, for filling, zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Juice lemon using Juicer to measure 1 tbsp (15 mL). Place cream cheese in Classic Batter Bowl. Microwave, uncovered, on HIGH 10–20 seconds or until slightly softened. Add zest, juice and powdered sugar; mix well using Mix ‘N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with filling and set aside (see Cook's Tip).
3) Remove sheet pan from oven. Carefully transfer tart pans to Stackable Cooling Rack using Chef's Tongs. Cool 5 minutes. Hull strawberries using Core & More; cut into quarters using Utility Knife. Add strawberries, blueberries and sauce to Small Batter Bowl; toss gently to coat.
4) Carefully remove crusts from tart pans. Pipe filling over crusts; top with fruit mixture and sprinkle with powdered sugar, if desired.

Yield: 6 servings of 1 tart

Nutrients per serving:

Calories 500, Total Fat 33 g, Saturated Fat 15 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 49 g, Fiber 2 g, Protein 6 g

Cook's Tips: 

For best results, place Easy Accent® Decorator filled with filling into freezer until ready to use (up to 5 minutes). This makes the filling stiffer and easier to pipe over crusts.

Source: Pampered Chef Consultant Jessica Kapler