Tart Pans - Guides & Recipes | Taste Recipes

Sugared Cranberries

Kim Wehby — Mon, 11 Nov 2024 16:15:43 +0000

Ingredients

1/2 cup water
1-1/2 cups sugar, divided
1 package (12 ounces) fresh cranberries (about 3-1/2 cups)

Directions

In a large saucepan, bring water and 3/4 cup sugar to a simmer over medium heat; stir until sugar is dissolved and mixture begins to thicken, 5-7 minutes. Stir in cranberries; remove from heat and continue to stir until cranberries are coated. Use a slotted spoon to transfer cranberries to parchment-lined baking sheets. Let air dry 1 hour.
Place remaining 3/4 cup sugar in a large bowl. Add cranberries; toss to coat.

Nutrition Facts

1/4 cup: 85 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (20g sugars, 1g fiber), 0 protein.

Lemon Blueberry Tart

Mackenzie Stratton — Mon, 29 Jul 2024 18:36:27 +0000

Ingredients

1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
4 large egg yolks
4 teaspoons grated lemon zest
Dash salt
TOPPING:
2 cups fresh blueberries
1/2 cup blueberry spreadable fruit

Text Ingredients

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes.
On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer.
In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack.
For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

Nutrition Facts

1 piece: 308 calories, 12g fat (7g saturated fat), 117mg cholesterol, 161mg sodium, 45g carbohydrate (32g sugars, 1g fiber), 5g protein.

Bakewell Tart

Rosemary Siefert — Wed, 15 May 2024 13:11:49 +0000

Ingredients

Dough for single-crust pie
1/2 cup seedless raspberry jam
6 tablespoons butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup finely ground almonds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon almond extract

Text Ingredients

Directions

Preheat oven to 400°. On a lightly floured surface, roll out dough to a 1/8-in.-thick circle. Transfer to a 9-in. fluted tart pan with removable bottom; trim even with rim. Spread jam over bottom of crust.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in remaining ingredients. Spread over jam.
Bake until filling is set, 25-30 minutes. Cool completely on a wire rack.

Dough for single-crust pie (9 in.)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 441 calories, 27g fat (14g saturated fat), 100mg cholesterol, 315mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

Custard Tart

Debra Cummings — Tue, 21 May 2024 19:03:20 +0000

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons grated lemon zest
1/2 teaspoon salt
1 large egg, lightly beaten
1/4 cup butter, melted
2 tablespoons half-and-half cream
CUSTARD:
2 large eggs
4 large egg yolks
3 tablespoons sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1-1/3 cups half-and-half cream
2 tablespoons lemon juice
2 tablespoons butter, melted
1/8 teaspoon ground nutmeg, optional

Text Ingredients

Directions

Preheat oven to 400°. In a large bowl, mix flour, sugar, zest and salt. In a small bowl, whisk the egg, butter and half-and-half. Gradually add egg mixture, tossing with a fork until dough holds together when pressed. Press dough onto bottom and up side of a 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large bowl, beat eggs, egg yolks, sugar and flour until smooth. Add cream, lemon juice and melted butter until blended; carefully pour into crust. Bake until filling is set, 20-22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg. Refrigerate leftovers.

Nutrition Facts

1 piece: 415 calories, 23g fat (13g saturated fat), 276mg cholesterol, 359mg sodium, 39g carbohydrate (13g sugars, 1g fiber), 10g protein.

Le Creuset Just Dropped a Pretty Pastel for Springtime Cooking

Emily Way — Fri, 28 Apr 2023 19:03:11 +0000

Five-Piece Cookware Set

Can’t decide on a single cookware item from the Le Creuset shallot collection? No worries—the five-piece cookware set has you covered. Cast iron interiors sear up sizzling steaks and crispy hash browns without the need for seasoning. Three best sellers—the signature Dutch oven, skillet and saucepan—work together to tackle dinner without the need for harsh scrubbing afterward.

Get this iconic set from Le Creuset on sale and save $245.

Shop Now

Tarte Tatin Dish

Tart baking tools aren’t exactly a dime a dozen—these specialized pans require specific features for the perfect crunchy crust. The Tarte Tatin dish has a shallow construction that’s ideal for tarts, pies, pizzas and frittatas. Inverted handles simplify flipping and the pan works just as well for searing up steaks on the stovetop.

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French Press

Pots and pans aren’t the only things in Le Creuset’s catalog. A French press is one of the best ways to make a strong cup of coffee. Immerse coarse grounds in water and then press through a mesh sieve for the perfect flavor. This particular French press boasts a premium stoneware construction that retains heat and reduces the risk of breakage. I wish I knew about this find before I shattered my glass French press!

Not sure where to start with this brewing method? We have a handy guide for using a French press.

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Chef’s Oven

Save 35% on the signature chef’s oven during a rare markdown. Not only is it one of the prettiest Le Creuset items, but it’s a powerhouse that wears a host of different hats. Simmer, braise, bake and boil seafood and beyond—it’s even oven-safe up to 500°F. Sloped sides and a generous depth offer ample room for soups and casseroles, too.

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Mug Set

Move over, matte navy—this mug set looks absolutely stunning in shallot. Normally priced per cup, snagging this set of four stoneware mugs saves shoppers $20. Not only are these mugs covered in a shiny glaze that’s dishwasher-safe, but they’re also excellent for heat retention. Keep hot drinks steamy while feeling chic at tea time.

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Square Skillet

If it’s too chilly for the tabletop grill, mimic those sear marks with this square skillet. Black satin enamel on the interior develops a natural patina over time, similar to cast iron. Unlike cast iron, home cooks can skip seasoning prior to use. Trying to limit fat? Two convenient pour spouts on either side allow for drip-free pours.

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Silicone Trivet

New in Le Creuset’s collection, this silicone trivet is a must-have cast iron accessory. Use it to open jars, peel garlic or handle hot dishes. Flexible silicone makes it easy to store this trivet in a drawer, and it’s the ideal size for setting down hot pans.

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Signature Skillet

Just like our beloved Lodge cast iron skillet, Le Creuset’s signature skillet features an interior that withstands high heat with ease. Use it to stir fry and sauté season after season thanks to durable, chip-resistant ceramic. We love the lightweight feel that makes this pan accessible for chefs with arthritis.

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Rectangular Casserole

Finding a gift for bakers doesn’t have to take hours of searching. This rectangular casserole dish features a tight-fitting lid that locks in heat and prevents moisture loss. Plus, it’s super handy for hauling delicious dishes of southwestern casserole to summertime potlucks.

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Bread Oven

Bake up delicious savory olive loaves or sweet brioche with the stunning Le Creuset bread oven. This bread-baking essential features the familiar easy-to-clean black enamel interior stamped with the brand’s hallmark three rings. A tight lid circulates heat for a crispy crust, and the distinctive dome shape accommodates rising dough.

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The post Le Creuset Just Dropped a Pretty Pastel for Springtime Cooking appeared first on Taste Recipes.

Armagnac Chocolate Almond Tart

Taste Recipes Editorial Team — Wed, 11 Aug 2021 01:21:20 +0000

Ingredients

1 cup all-purpose flour
1/4 cup toasted ground almonds
1 tablespoon sugar
Dash salt
1/2 cup cold unsalted butter
2 to 4 tablespoons ice water
FILLING:
1-1/2 cups slivered almonds, toasted
2 tablespoons unsalted butter
1 ounce unsweetened chocolate, chopped
2 large eggs
1/2 cup sugar
1/3 cup golden syrup or light corn syrup
1-1/2 tablespoons Armagnac or Cognac
1/4 teaspoon vanilla extract
1/8 teaspoon salt

Text Ingredients

Directions

In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate for 1 hour or overnight.
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up side of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet.
For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds.
Bake for 35-40 minutes or until set. Cool completely on a wire rack.

Nutrition Facts

1 piece: 462 calories, 29g fat (11g saturated fat), 85mg cholesterol, 67mg sodium, 44g carbohydrate (27g sugars, 4g fiber), 9g protein.

Pumpkin Chocolate Tart with Cinnamon Whipped Cream

Taste Recipes Editorial Team — Thu, 08 Jul 2021 20:42:06 +0000

Ingredients

FOR THE CRUST:
6 ounces chocolate wafers
1 tablespoon sugar
5 tablespoons unsalted butter, melted
FOR THE FILLING:
1 cup heavy whipping cream
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups canned pumpkin
1/3 cup packed light brown sugar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FOR THE CHOCOLATE DRIZZLE:
2 ounces dark baking chocolate, melted
FOR THE CINNAMON WHIPPED CREAM:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Text Ingredients

Directions

For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up sides of an ungreased 9-in. tart pan. Freeze for 30 minutes.
Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack.
Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer.
Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight.
Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.

Nutrition Facts

1 piece: 370 calories, 27g fat (16g saturated fat), 101mg cholesterol, 191mg sodium, 30g carbohydrate (22g sugars, 2g fiber), 4g protein.

Banana Pudding Tart

Taste Recipes Editorial Team — Sat, 26 Jun 2021 10:26:37 +0000

Ingredients

5 medium bananas
2 cups crushed vanilla wafers (about 60 wafers)
5 tablespoons butter, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup packed light brown sugar
2 large eggs
3 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped

Text Ingredients

Directions

Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes.
Meanwhile, mix wafers and butter. Press crumbs onto bottom and up side of an ungreased 11-in. tart pan. Refrigerate 30 minutes.
Peel bananas; place in a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes.
Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream, and additional crushed vanilla wafers if desired.

Nutrition Facts

1 piece: 336 calories, 18g fat (10g saturated fat), 109mg cholesterol, 148mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 5g protein.

Chocolate Ganache Pumpkin Tart

Taste Recipes Editorial Team — Tue, 30 Jun 2020 06:45:32 +0000

Ingredients

1 cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, melted
FILLING:
1 can (15 ounces) pumpkin
3 large eggs
3/4 cup packed dark brown sugar
2 teaspoons grated orange zest
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup heavy whipping cream
GANACHE:
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Crystallized ginger, chopped, optional

Text Ingredients

Directions

Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up side of a 9-in. tart pan with a removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack.
Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack.
For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

Nutrition Facts

1 piece: 551 calories, 30g fat (18g saturated fat), 134mg cholesterol, 358mg sodium, 70g carbohydrate (50g sugars, 4g fiber), 7g protein.

Mango Cream Tart

Taste Recipes Editorial Team — Wed, 31 Jan 2018 20:06:00 +0000

Ingredients

2 cups crumbled soft coconut macaroons (about 12 cookies)
1 cup ground almonds
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup plus 2 tablespoons honey, divided
2 teaspoons orange juice
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 medium mangoes, peeled and thinly sliced
2 tablespoons lemon juice
1/2 cup sliced fresh strawberries
1/2 cup fresh blackberries

Text Ingredients

Directions

Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust.
For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

Nutrition Facts

1 piece: 311 calories, 18g fat (9g saturated fat), 39mg cholesterol, 155mg sodium, 34g carbohydrate (26g sugars, 3g fiber), 6g protein.

Roasted Vegetable and Chevre Quiche

Taste Recipes Editorial Team — Wed, 09 May 2018 20:28:00 +0000

Ingredients

1 sheet refrigerated pie crust
1 small eggplant, cut into 1-inch pieces
1 poblano pepper, cut into 1-inch pieces
1 medium tomato, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon olive oil
2 large eggs plus 2 large egg yolks
3/4 cup half-and-half cream
1 teaspoon kosher salt
1/2 teaspoon pepper
1 log (4 ounces) fresh goat cheese, crumbled

Text Ingredients

Directions

Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°.
Line unpricked crust with a double thickness of foil. Fill crust with pie weights, dried beans or uncooked rice. Bake crust on a lower oven rack until edge is golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast the vegetables until tender, 15-20 minutes, stirring halfway.
Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese.
Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edge with foil if needed to prevent overbrowning. Let quiche stand 10 minutes before cutting.

Test Kitchen tips

For blind baking, place dried beans into an oven bag, then onto the pastry so they are easy to remove.

Freeze the goat cheese for 10-20 minutes before crumbling to make it less sticky.

Add fresh basil to this quiche if you have some on hand.

Nutrition Facts

1 piece: 219 calories, 14g fat (7g saturated fat), 83mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 0 fiber), 3g protein.

Lemon Blueberry Cornmeal Cake

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 large egg whites, room temperature
1 large egg, room temperture
1/2 cup lemon yogurt
1/3 cup honey
1/4 cup canola oil
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
3 tablespoons slivered almonds
1/4 cup reduced-sugar orange marmalade, warmed

Text Ingredients

Directions

Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 slice: 250 calories, 9g fat (1g saturated fat), 24mg cholesterol, 156mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 5g protein.

Turtle Tart with Caramel Sauce

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 cups pecan halves, toasted
1/2 cup sugar
2 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
1-1/2 cups heavy whipping cream
1/2 cup finely chopped pecans, toasted
CARAMEL SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream

Text Ingredients

Directions

Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until finely ground. Add melted butter; pulse until combined. Press onto bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack.
For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes.
Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours.
For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook for 10-12 minutes or until deep golden brown, stirring mixture occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.

Nutrition Facts

1 piece with 2 tablespoons caramel sauce: 632 calories, 51g fat (24g saturated fat), 82mg cholesterol, 93mg sodium, 47g carbohydrate (43g sugars, 4g fiber), 5g protein.

Summer Harvest Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2/3 cup butter, softened
1/4 cup sugar
Dash salt
2 tablespoons lightly beaten large egg white
1/2 teaspoon vanilla extract
2 cups all-purpose flour
FILLING:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup each fresh blackberries, blueberries and raspberries
1 cup finely chopped peeled apple (about 1 medium)
1 cup sliced peaches (about 2 small)
2 teaspoons lemon juice
TOPPING:
1/3 cup butter, softened
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup all-purpose flour
1/2 cup old-fashioned oats

Text Ingredients

Directions

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet.
Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375°.
For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine.
For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats.
Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts

1 slice: 392 calories, 16g fat (10g saturated fat), 41mg cholesterol, 143mg sodium, 59g carbohydrate (32g sugars, 3g fiber), 4g protein.

Brie and Prosciutto Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1/2 cup finely chopped pecans
1-1/2 cups all-purpose flour
2 teaspoons sugar
1/2 cup cold butter, cubed
1 large egg yolk
1 tablespoon water
1 teaspoon Dijon mustard
FILLING:
3 shallots, thinly sliced
1 tablespoon olive oil
2 cups fresh baby spinach
4 thin slices prosciutto or deli ham
3 large eggs
2/3 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
4 ounces Brie cheese, rind removed and cubed
1/4 teaspoon minced fresh thyme

Text Ingredients

Directions

Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball.
Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack.
In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool.
Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese.
Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.

Editor's Note: You may use an ungreased 9-in. round fluted tart pan with removable bottom instead of a 14x4-in. pan. Bake as directed.

Nutrition Facts

1 piece: 248 calories, 18g fat (8g saturated fat), 105mg cholesterol, 294mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 8g protein.

Apple Crumb Tart with Cinnamon Cream

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 package (17-1/2 ounces) sugar cookie mix
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-1/4 teaspoons ground cinnamon, divided
1/2 cup cold butter, cubed
1/2 cup all-purpose flour, divided
4 large apples, peeled and finely chopped (about 6 cups)
1/4 cup packed brown sugar
1/4 cup raisins
CINNAMON CREAM:
1/2 cup heavy whipping cream
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon

Text Ingredients

Directions

Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping.
Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°.
In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes.
For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.

Nutrition Facts

1 piece with about 1 tablespoon cinnamon cream: 360 calories, 16g fat (8g saturated fat), 34mg cholesterol, 163mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 3g protein.

White Chocolate Cranberry Almond Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1/2 cup slivered almonds, toasted
3 tablespoons sugar
1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup heavy whipping cream
2/3 cup white baking chips
FILLING:
2 cups fresh or frozen cranberries
1 cup sugar
1/2 cup dried cranberries
1/3 cup orange juice
2 tablespoons butter
TOPPING:
2/3 cup white baking chips
2 teaspoons shortening
1/3 cup slivered almonds, toasted

Text Ingredients

Directions

Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom.
Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.
In a saucepan, combine filling ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips in pan.
Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold.
For the topping, in a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

Sugared Cranberries

Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.

Nutrition Facts

1 piece: 393 calories, 18g fat (9g saturated fat), 25mg cholesterol, 115mg sodium, 56g carbohydrate (38g sugars, 3g fiber), 5g protein.

French Lemon-Apricot Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup confectioners' sugar
1/4 cup cold butter, cubed
1/8 teaspoon salt
1 large egg yolk
FILLING:
3 large eggs, room temperature
3/4 cup lemon juice
1/2 cup plus 2 tablespoons sugar
2 tablespoons grated lemon zest
3 tablespoons butter
1/3 cup apricot preserves, warmed
Fresh mint leaves, optional

Text Ingredients

Directions

Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour.
Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°.
In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack.
Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.

Nutrition Facts

1 piece: 200 calories, 8g fat (5g saturated fat), 80mg cholesterol, 100mg sodium, 30g carbohydrate (20g sugars, 0 fiber), 3g protein.

Chocolate-Strawberry Cream Cheese Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

3/4 cup all-purpose flour
1/2 cup finely chopped almonds, toasted
6 tablespoons butter, melted
1/3 cup baking cocoa
1/4 cup packed brown sugar
FILLING:
16 ounces cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 cups halved fresh strawberries
3 tablespoons hot fudge ice cream topping

Text Ingredients

Directions

Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack.
In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour.
Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

Nutrition Facts

1 slice: 334 calories, 22g fat (12g saturated fat), 57mg cholesterol, 161mg sodium, 30g carbohydrate (18g sugars, 2g fiber), 6g protein.

Cranberry-Orange Crumb Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 cup sugar, divided
6 tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed
FILLING:
1 large navel orange
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 cups fresh or frozen cranberries, thawed
2 tablespoons brandy or cranberry juice

Text Ingredients

Directions

Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up side of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edge is lightly browned. Cool on a wire rack.
For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling.
Finely grate 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice.
In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°.
Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

Nutrition Facts

1 piece: 332 calories, 11g fat (6g saturated fat), 25mg cholesterol, 207mg sodium, 56g carbohydrate (38g sugars, 3g fiber), 2g protein.

Raspberry Red Bakewell Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 sheet refrigerated pie pastry
1 large egg white, lightly beaten
FILLING:
1/4 cup seedless raspberry jam
2/3 cup butter, softened
3/4 cup sugar
3 large eggs
1 large egg yolk
1 tablespoon baking cocoa
2 teaspoons red paste food coloring
1 cup ground almonds
ICING:
2-1/2 cups confectioners' sugar
3 tablespoons water
1/4 teaspoon almond extract

Text Ingredients

Directions

Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown.
Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack.
Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam.
Bake 30-35 minutes or until filling is set. Cool completely on a wire rack.
In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

Editor’s Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutrition Facts

1 piece: 404 calories, 20g fat (9g saturated fat), 92mg cholesterol, 181mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 5g protein.

Chocolate Pear Hazelnut Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1-1/4 cups all-purpose flour
1/3 cup ground hazelnuts
1/4 cup packed brown sugar
Dash salt
1/2 cup cold butter, cubed
3 to 5 tablespoons ice water
FILLING:
3 large eggs, separated
1/3 cup butter, softened
1/3 cup packed brown sugar
2 tablespoons amaretto or 1/2 teaspoon almond extract
1 cup ground hazelnuts
2 tablespoons baking cocoa
6 canned pear halves, drained, sliced and patted dry
2 tablespoons honey, warmed
Confectioners' sugar, optional

Text Ingredients

Directions

In a bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight.
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll out dough to a 1/8-in.-thick circle; transfer dough to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling.
In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa.
With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over the top.
Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

Nutrition Facts

1 piece: 302 calories, 19g fat (9g saturated fat), 86mg cholesterol, 125mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 5g protein.

Maple Pecan Tarts

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
4 large eggs
1 cup packed brown sugar
3/4 cup maple syrup
2/3 cup butter, melted
2 teaspoons vanilla extract
Dash salt
3 cups pecan halves
Vanilla ice cream, optional

Text Ingredients

Directions

In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.
Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°.
Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.

Nutrition Facts

1 tart (calculated without ice cream): 669 calories, 50g fat (21g saturated fat), 145mg cholesterol, 299mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 8g protein.

Asiago Beef Tart

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 sheet refrigerated pie crust
3/4 pound lean ground beef (90% lean)
1 shallot, finely chopped
2 large eggs
3/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
2/3 cup shredded Asiago cheese
1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
1/4 cup coarsely chopped fresh basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
TOPPINGS:
2 tablespoons pine nuts, toasted
Thinly sliced fresh basil, optional

Text Ingredients

Directions

Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling.
In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat.
In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell.
Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add pine nuts and, if desired, basil.

Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 piece: 172 calories, 11g fat (5g saturated fat), 54mg cholesterol, 202mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 9g protein.

Blueberry Tart

Lesley Balla — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Text Ingredients

Directions

In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom.
For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup whole blueberries. Place tart pan on a baking sheet.
Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 380 calories, 16g fat (10g saturated fat), 41mg cholesterol, 173mg sodium, 59g carbohydrate (36g sugars, 3g fiber), 3g protein.

Walnut Tart

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Text Ingredients

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly).
Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack.
Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts.
Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack.
In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Editor's Note: An 11x7x2-in. baking pan may be used instead of a tart pan.

Nutrition Facts

1 piece: 363 calories, 25g fat (9g saturated fat), 55mg cholesterol, 110mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 7g protein.

Quick Apple Cranberry Tart

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

Pastry for double-crust pie (9 inches)
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 to 2 tablespoons butter

Text Ingredients

Directions

On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan.
In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling.
Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

Nutrition Facts

1 piece: 208 calories, 8g fat (3g saturated fat), 7mg cholesterol, 114mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 1g protein.

Strawberry Rhubarb Tart

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1/2 cup old-fashioned oats, toasted
2/3 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons whole milk
1/2 teaspoon vanilla extract
FILLING:
3-1/2 cups sliced fresh strawberries, divided
2 cups sliced fresh or frozen rhubarb
1/4 cup sugar
1/2 teaspoon grated lemon zest
5 teaspoons cornstarch
1 tablespoon cold water
4 teaspoons currant jelly, melted

Text Ingredients

Directions

Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball.
Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack.
For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes.
Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours.
Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 slice: 0g sugar total.

Linzer Torte

Steven John — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Text Ingredients

Directions

In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
Remove 2 portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
Between 2 sheets of lightly floured waxed paper, roll 1 portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts

1 piece: 343 calories, 18g fat (8g saturated fat), 57mg cholesterol, 145mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

White Chocolate Fruit Tart

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (11 ounces) mandarin oranges
1 can (8 ounces) pineapple chunks
1 pint fresh strawberries, sliced
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Optional: Minced fresh basil or fresh mint

Text Ingredients

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Gradually add flour and mix well.
Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with side. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.
Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange oranges, pineapple, strawberries and kiwi over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

Nutrition Facts

1 piece: 335 calories, 21g fat (13g saturated fat), 45mg cholesterol, 133mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 4g protein.