Raspberry Custard Tart

This Raspberry Custard Tart tastes just as amazing as it looks! It’s a delicious creamy Custard and tangy Raspberry flavor combination that all your guests will love. 

Ingredients:

• 1
  Vanilla bean, split
• 2 cups
  Milk
• 1/2 cup
  Caster Sugar
• 7
  Egg Yolks
• 1/4 cup
  Cornflour
• 1.5 cups
  Plain flour
• 2 tablespoons
  Icing sugar
• 125 grams
  Chilled butter, chopped
• 2 tablespoons
  Cold water
• 1
  Egg white, lightly whisked
• 60 mls
  Thickened cream, whipped
• 375 grams
  3 punnets fresh raspberries
• 1/4 cup
  Raspberry Jam, warmed
• 1 tablespoon
  Amaretto Liqueur

Directions:

Step 1

Reserve half vanilla bean. Place milk in a saucepan. Add remaining vanilla bean, scraping in the seeds. Bring to boil, stirring. Use an electric beater to beat sugar and 6 egg yolks in a bowl until pale and creamy. Gradually beat in cornflour and milk mixture. Strain into a saucepan over medium-low heat. Stir for 1 minute or until thick. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap. Place in fridge for 4 hours to chill. (See note.)

• Step 2Meanwhile, process flour and icing sugar in a food processor until just combined. Add butter and seeds from reserved vanilla bean. Process until it resembles fine breadcrumbs. Add remaining egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover. Place in the fridge for 1 hour to rest.
• Step 3Roll out pastry on a floured surface until 5mm thick. Line a 19 x 27cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in fridge for 1 hour to rest.
• Step 4Preheat oven to 200C. Use a fork to prick the base all over. Line with baking paper and fill with pastry weights or rice. Bake for 12-15 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden. Lightly brush with egg white. Set aside in tin on a wire rack to cool completely.
• Step 5Fold the cream into the custard. Spoon into the pastry case and smooth the surface. Top with the raspberries. Combine jam and amaretto in a bowl. Strain through a sieve. Discard seeds. Brush jam mixture over the raspberries.

Kitchen Notes: Tips for making Raspberry Custard Tart:

1) To avoid scrambling the egg for the custard, slowly pour in the hot milk with the motor running.

2) To make the creme patissiere filling, keep cooking and stirring the custard until it’s very think.

3) For perfect presentation, place a line of raspberries at one end and use this as your guide for the rest.

Source:  thewhootkitchen.com

Pecan Cranberry Tart

This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. It's served with Sweet Buttermilk Ice Cream; buttermilk adds tang to ice cream giving it a frozen yogurt-like taste.

Ingredients:

• 1 Recipe Tart Shells, recipe below
• 3 egg whites
• 2 whole eggs
• 1/3 cup butter
• 1 1/2 cups packed brown sugar
• 1 cup light-colored corn syrup
• 1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
• 2 cups pecans halves, toasted
• 1 cup cranberries

Tart Shells:

• 2/3 cup softened butter
• 1 1/3 cups powdered sugar
• 1 teaspoon kosher salt
• 2 eggs
• 2 egg yolks
• 3 cups all-purpose flour

   

  Directions:

   

  1. Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside.

  2. In small saucepan combine butter, brown sugar, and corn syrup. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean.

  3. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over.

  4. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).

   

  Tart Shells:

   

  1. In mixing bowl beat butter with electric mixer on medium-high until light. Add powdered sugar and kosher salt; beat 1 minute. Beat in eggs and egg yolks; beat 1 minute more. Gradually beat in flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool.

  Make Ahead Tip:

  • Bake tart shells 1 day ahead. Wrap; store at room temperature.
    

   

  Source: recipes.com 

Ginger-Strawberry Tart

Crystallized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe. 

Ingredients:

Crust:

• 30   gingersnap cookies
• 3   tablespoons sugar
• 6   tablespoons unsalted butter, melted

Filling:

• 1/3  cup sugar
• 2   tablespoons cornstarch
• 1/4  cup water
• 1   quart strawberries, hulled and chopped
• 1   teaspoon chopped crystallized ginger

Topping:

• 3   cups strawberries, hulled and thinly sliced
• 3   tablespoons seedless strawberry jam
• 5   sprigs mint for garnish

Directions:

Crust:

1. In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.

 

Filling:

1. In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.

2. Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.

 

Topping:

1. Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. 

 

Makes: 8 servings.

Source:  recipe.com

Blueberry Checker Tart

For this make-ahead dessert, assemble everything, including the blueberry and marshmallow checkerboard design. Refrigerate up to a day ahead. At serving time, broil the tart briefly to brown the marshmallows.

Ingredients:

• Crust:

   
• 10   whole graham cracker boards
• 1/4  cup whole almonds
• 2   tablespoons sugar
• 6   tablespoons butter, melted
•  

  Filling:

   
• 1 1/2  pints pints (3 cups) fresh blueberries
• 2/3  cup sugar
• 2   tablespoons cornstarch
• 2   tablespoons water
• 1   tablespoon fresh lemon juice
• 1/4  teaspoon ground nutmeg
• 1/4  teaspoon almond extract
• 1   cup mini marshmallows

Directions:

1. Heat oven to 375 degrees F.

 

Crust:

1. Place graham crackers in large plastic food-storage bag; seal. Crush with rolling pin until coarsely crumbed. Place almonds in food processor; process until finely ground. Add sugar, melted butter and crumbs; pulse until well combined and crust begins to stick together.

2. Press crumb mixture over bottom and up sides of 11 x 7 x 1-1/2-inch rectangular baking pan.

3. Bake in 375 degrees F oven for 8 to 10 minutes or just until crust begins to brown around edges. Remove pan to wire rack and let cool.

 

Filling:

1. Combine 2 cups blueberries, the sugar, cornstarch, water, lemon juice, nutmeg and almond extract in medium-size saucepan. Cook over medium-high heat, stirring, until mixture is clear, blueberries pop and mixture thickens, about 10 minutes.

2. Pour blueberry filling into baked crust, spreading to edges. Arrange remaining 1 cup berries and the mini marshmallows in an alternating checkerboard pattern over top of tart. Cover with plastic wrap and refrigerate until ready to serve.

3. Remove tart from refrigerator 30 minutes before serving. Heat broiler.

4. Watching carefully, place tart under broiler just until marshmallows begin to brown, 1 to 2 minutes. Remove from oven. Remove side of pan and serve immediately. Make-Ahead: Crust can be made ahead and stored at room temperature for up to 1 week. The tart can be assembled and refrigerated a day ahead.

 

Source: recipe.com

Plum Shortbread Tart

Reader and recipe developer Kelly Sterling dreamed up this tangy-sweet recipe. "I like to use fresh organic fruit for optimal sweetness," she says. "You can use plums, peaches, or nectarines."

Ingredients: 

• 3/4 cup all-purpose flour
• 1/4 cup toasted slivered almonds
• Pinch of sea salt
• 1/3 cup powdered sugar
• 1/4 cup butter, softened
• 1 large egg yolk
• 6 large egg yolks
• 1/2 cup sugar
• 6 tablespoons all-purpose flour
• Pinch of sea salt
• 2 cups milk 
• 1 tablespoon loosely packed lemon zest
• 2 tablespoons butter
• 2 tablespoons amaretto liqueur
• 4 plums, thinly sliced
• 1 tablespoon warm apricot preserves

Directions:

1. Preheat oven to 350°. Pulse 3/4 cup all-purpose flour, almonds, and a pinch of sea salt in a food processor 3 times or until combined. Beat powdered sugar and 1/4 cup softened butter at medium speed with an electric mixer 5 minutes or until pale and fluffy. Gradually add flour mixture and 1 egg yolk, beating at low speed until a dough forms. Press dough into a lightly greased 13- x 4-inch tart pan with removable bottom. Chill 10 minutes. Bake 14 minutes or until golden. Cool completely. Whisk 6 egg yolks until thick and pale. Whisk together sugar, 6 Tbsp. all-purpose flour, and a pinch of sea salt. Combine milk and lemon zest in a saucepan; cook over medium heat, stirring constantly, 5 minutes or just until it begins to steam. Whisk in sugar mixture, whisking constantly just until bubbles appear. Gradually stir one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Bring mixture to a low boil over medium heat; remove from heat. Stir in 2 Tbsp. butter and amaretto liqueur. Transfer to a bowl; place plastic wrap directly onto custard. Cool 1 hour. Spread into crust; top with thinly sliced plums. Brush with warm apricot preserves.

Kelly Sterling, Fort Lauderdale, FL, Southern Living
AUGUST 2013

Sweet Tea Icebox Tart

A cool citrus-flavored tart with a hint of sweet tea is the perfect dessert. Serve in a Gingersnap Crust, or use your favorite prepared crust for an easy shortcut.

Ingredients:

• 2 tablespoons unsweetened instant iced tea mix
• 1 (14-oz.) can sweetened condensed milk
• 1/2 teaspoon orange zest
• 1/2 teaspoon lime zest
• 1/3 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 large eggs, lightly beaten
• Gingersnap Crust*
• 1 cup heavy cream
• 3 tablespoons sugar
• Garnishes: lemon slices, fresh mint sprigs

Directions:

1. Preheat oven to 350°. Stir together iced tea mix and 2 Tbsp. water in a large bowl. Whisk in sweetened condensed milk and next 5 ingredients until blended. Place Gingersnap Crust on a baking sheet; pour in milk mixture.

2. Bake at 350° for 20 to 25 minutes or just until filling is set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours. Remove tart from pan, and place on a serving dish.

3. Beat cream and sugar at medium speed with an electric mixer until stiff peaks form. Pipe or dollop on top of tart; garnish, if desired.

*2 (4-oz.) packages ready-made mini graham cracker piecrusts may be substituted.

Note: You may also bake this tart in a 14- x 4-inch tart pan with removable bottom; increase bake time to 25 to 28 minutes or until filling is set.

Southern Living
MAY 2011

Rich Chocolate Tart

A gingersnap crust holds the rich, creamy chocolate filling of this tart. Garnish it with sweetened whipped cream and dried fig halves.

Ingredients:

• 1 1/2 cups gingersnap crumbs (about 39 cookies)
• 6 tablespoons butter, melted
• 3 tablespoons powdered sugar
• 1 3/4 cups heavy cream
• 15 ounces bittersweet chocolate, chopped*
• 1 teaspoon vanilla extract
• Garnishes: sweetened whipped cream, dried fig halves

Directions:

1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack 30 minutes.

2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.

3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.

4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.

*Semisweet chocolate may be substituted.

Southern Living
OCTOBER 2009

Apricot-Nut Tart

A sweet and gooey concoction of brown sugar fills this delicious tart. Almonds, pecans, and walnuts add great texture, while dried apricots add even more flavor.

Ingredients:

• 1 cup almonds
• 1 cup pecans
• 1 cup walnuts
• 1 1/2 cups all-purpose flour
• 1 1/4 cups firmly packed light brown sugar, divided
• 6 tablespoons butter or margarine
• 4 large eggs, divided
• 1/2 cup dried apricots, diced
• 1/2 cup light corn syrup
• 1/4 cup butter or margarine, melted
• 2 tablespoons apricot nectar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons grated lemon rind
• Vanilla ice cream (optional)
• Garnishes: toasted chopped almonds, pecans, walnuts

Directions:

1. Chop first 3 ingredients coarsely. Place in a shallow pan.
2. Bake at 350° for 5 to 7 minutes or until toasted, stirring once. Set aside.
3. Pulse flour, 1/4 cup brown sugar, and 6 tablespoons butter in a food processor 7 to 8 times or until mixture is crumbly. Add 1 egg; pulse 4 to 5 times or until dough forms a ball. Press dough into bottom and up sides of an 11-inch tart pan with removable bottom. Freeze 2 hours.
4. Stir together remaining 1 cup brown sugar, remaining 3 eggs, apricots, and next 5 ingredients. Stir in nuts; pour into crust.
5. Bake at 350° on bottom oven rack for 35 to 40 minutes or until set. Cool on a wire rack. Serve with ice cream, if desired. Garnish, if desired.

Southern Living
OCTOBER 1999

Peach-Nectarine Tart

You won't even need a tart pan for this double-fruit dessert. Simply fold the crust around the peaches and nectarines before baking.

Ingredients:

• Parchment paper
• Vegetable cooking spray
• 3/4 pound peeled nectarines, sliced
• 3/4 pound peeled peaches, sliced 
• 1/2 cup sugar
• 1/3 cup peach preserves
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 1/2 (15-oz.) package refrigerated piecrusts
• 1 tablespoon all-purpose flour
• 1 large egg 
• 1 tablespoon sugar
• Sweet Cream Topping (optional)

Directions:

1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. Preheat oven to 350°. Stir together nectarines, peaches, and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. Drain fruit mixture, reserving liquid. Toss nectarines and peaches in flour.

5. Mound nectarines and peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center.

6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.

7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.

8. Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot nectarine-peach liquid over exposed fruit in center of tart. Serve immediately with remaining nectarine-peach syrup, and, if desired, Sweet Cream Topping.

Southern Living
JULY 2008

Lemon Mousse Tart

Mounds of creamy lemon filling will delight all who taste this tart. The filling is a luscious mixture of white chocolate, cream cheese, lemon curd, and whipped cream. Plus, refrigerated piecrust makes for a super-easy tart shell. Drizzle Raspberry Sauce over the top, if you like.

Ingredients:

• 1/2 (15-oz.) package refrigerated piecrusts
• 2 (4-oz.) white chocolate bars, chopped
• 1 (8-oz.) package cream cheese, softened
• Lemon Curd
• 2 cups heavy cream
• Garnishes: lemon curls, fresh raspberries

Directions:

1. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.

2. Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.

3. Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

4. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.

5. Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.

Southern Living
FEBRUARY 2008

Caramel-Pecan Tart

Surprisingly easy to make, our Caramel-Pecan Tart pairs the cookie-like crispness of shortbread with a buttery-rich brown sugar-and-honey topping.

Ingredients:

• 3 1/2 cups coarsely chopped pecans
• 2 cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup butter, cubed
• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 2/3 cup butter
• 3 tablespoons whipping cream

Directions:

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Southern Living
NOVEMBER 2007

Strawberry Tart

A flaky homemade crust, silky-smooth custard, and fresh strawberries make for a refreshing dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup cold butter or margarine, cut up
• 2 tablespoons cold shortening
• 3 tablespoons cold water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 5 egg yolks
• 1 teaspoon rose water or orange-flower water (optional)
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, sliced
• Garnish: fresh mint sprig

Directions:

1. Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.
2. Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
4. Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
6. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.
7. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired.

Southern Living
APRIL 2001

Lemon-Almond Tarts

Vanilla wafers make a simple crumb crust for the lemon-almond custard filling of these refreshing tarts. Sweet, fresh raspberries top the custard and complete the flavor combination.

Ingredients:

• Vanilla Wafer Crusts
• 75 vanilla wafers
• 1/4 cup powdered sugar
• 1/2 cup butter, melted
• Lemon-Almond Filling
• 1 (7-oz.) package almond paste
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tablespoons melted butter
• 2/3 cup lemon curd
• 2 (6-oz.) packages fresh raspberries
• Garnish: fresh mint sprigs

Directions:

1. Prepare Crusts: Preheat oven to 350°. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Place on a baking sheet.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).

3. Meanwhile, prepare Filling: Reduce oven temperature to 325°. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.

4. Bake at 325° for 18 to 20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack 30 minutes. Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before serving. Garnish, if desired.

Note: 

 

Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup. We tested with Odense Pure Almond Paste.

Southern Living
JUNE 2010

Upside-Down Apple Tart

Slow-cooked sweetened apples combine with a shortbread base for an irresistible buttery tart. For a special adult treat, serve with a scoop of vanilla-bean ice cream drizzled with premium bourbon and sprinkled with fresh coffee grounds.

Ingredients:

• 1 cup cold butter, cut up
• 2 cups all-purpose flour
• Pinch of salt
• 1 3/4 cups sugar, divided
• 1/2 cup ice-cold water
• 1 (3-lb.) package small Granny Smith apples, peeled and quartered
• 1/2 cup butter, cut up

Directions: 

1. Freeze 1 cup cut-up butter 30 minutes. Pulse cold butter, flour, salt, and 1/4 cup sugar in a food processor 7 to 8 times or until mixture resembles coarse meal. Add 1/2 cup ice-cold water, 1 Tbsp. at a time, and pulse just until mixture comes together and a dough forms. Turn dough out onto a piece of plastic wrap, and shape into a disk. Wrap in plastic wrap, and chill 2 to 24 hours.

2. Gently stir together apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl. Place apple mixture in a 10-inch cast-iron skillet. (Skillet will be very full.) Cook over medium-low heat 1 hour to 1 hour and 15 minutes or until liquid is reduced, thickened, and turns golden, stirring only once every 15 minutes. (Depending on your stovetop, you might need to lower the temperature if mixture begins to scorch on the bottom.)

3. Preheat oven to 425°. Unwrap dough, and turn out onto a lightly floured surface. Roll dough to a 12-inch circle; place over warm apple mixture, tucking edges into sides of skillet.

4. Bake at 425° for 25 minutes or until crust is golden brown and flaky. Let cool 10 minutes. Run a knife around edge of skillet; invert tart onto a cutting board or serving plate.

Source: Maiya Keck, Southern Living
NOVEMBER 2010

Raspberry-Almond Pear Tart

Vanilla wafer crumbs and almonds add flavor and texture to this raspberry and pear tart.

Ingredients:

• 1/2 (15-ounce) package refrigerated piecrusts
• 1/3 cup seedless raspberry jam
• 6 tablespoons butter, softened and divided
• 4 large pears, peeled and quartered
• 1/4 cup sugar
• 1 large egg 
• 1/2 cup vanilla wafer crumbs
• 1/2 cup ground toasted almonds
• 1/4 teaspoon almond extract

Directions:

1. Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2. Bake at 400° for 5 minutes; remove from oven, and cool completely on a wire rack. Spread raspberry jam evenly on bottom of prepared piecrust.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes. Remove from heat, and arrange pear slices over raspberry jam.
4. Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears.
5. Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack.

Southern Living
OCTOBER 2005

 

Double Citrus Tart

This orange and lemon tart combines the bright citrus flavor of lemon and orange in a crisp gingersnap crust. You can make the orange and lemon tart up to 1 month ahead, so it’s perfect for a party. Just omit the whipped cream and garnish, and chill as directed. Remove the metal rim of the tart pan; cover with plastic wrap, and freeze in a zip-top plastic freezer bag. Thaw overnight in the refrigerator, and add the whipped cream and garnish up to 4 hours before serving.

Ingredients:

• 1 1/2 cups crushed gingersnap cookies
• 5 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 (14-ounce) can sweetened condensed milk
• 1/3 cup frozen orange juice concentrate, thawed
• 1/4 cup fresh lemon juice
• 2 large eggs, separated
• 1 cup heavy whipping cream
• 3 tablespoons granulated sugar
• Garnishes: fresh mint leaves, lemon and orange slices

Directions:

1. Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.
2. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
3. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
4. Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.
5. Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.

Source: Mary Ann Lee, Marco Island, Florida, Southern Living
MARCH 2005

Fudge Truffle-Pecan Tart

Forget the fruit. This one's for chocolate lovers! The rich chocolate center is encased in a delicious homemade chocolate shell.

Ingredients:

• 1/2 cup butter or margarine, softened
• 3/4 cup firmly packed light brown sugar
• 3 large eggs
• 2 cups (12 ounces) semisweet chocolate morsels, melted
• 2 teaspoons vanilla extract, divided
• 1/2 cup all-purpose flour
• 1 cup finely chopped pecans
• 2 teaspoons instant coffee granules
• Chocolate Tart Shell
• 2 cups whipping cream
• 1/4 cup sugar

Directions:

1. Beat butter and brown sugar at medium speed with an electric mixer until blended; add eggs, beating well. Stir in melted chocolate, 1 teaspoon vanilla, and next 3 ingredients. Pour into tart shell.
2. Bake at 375° for 20 minutes. Cool on a wire rack 30 minutes.
3. Beat whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form. Stir in remaining 1 teaspoon vanilla. Serve with warm tart.

Southern Living
DECEMBER 1999

Bacon Cheddar Scallion Breakfast Tart with Grits Crust

Ingredients:

1.5 cups yellow grits
2 cups cold water
6 eggs
5 slices bacon, cooked and crumbled
4 scallions, thinly sliced
4 oz mascarpone cheese, at room temperature
8 oz sharp cheddar cheese, grated
salt and pepper

Directions:

1. Preheat the oven to 375 degrees F. Grease an 11 inch tart shell with butter or oil.
2. In a saucepan, bring the yellow grits and water to a boil, then cook for 2 minutes, stirring frequently. Season to taste with salt and pepper. Spread the grits evenly out into the pan, using a flat turner or knife to straighten up the edge.
3. Bake for 20 minutes. Take the tart out of the oven and let it cool slightly, and increase oven temperature to 400 degrees F.
4. Whisk to combine the eggs, bacon, scallions, mascarpone, and cheddar cheese. Add a generous pinch of salt and pepper, and pour the mixture into the grits tart shell.
5. Bake for 15 minutes until slightly browned on top. Serve and enjoy!

Source: fifteenspatulas