To Make Sweet Tart Pastry:
In a food
Preheat oven to 425\u00b0.
Roll out the pastry and use to line a 9-inch tart pan or individual tart pans. Bake the crust partially, until the pastry looks dry but is still very pale. Cool completely before filling. Reduce the temperature to 350\u00b0.
Cream the butter and sugar and add the egg yolks one at a time.
Beat thoroughly after each addition.
Blend in the grated lemon and orange rinds, salt, and lemon juice.
Bake in a 9 inch pastry shell or 6 individual tart shells
in a 350\u00b0 oven for 25 to 30 minutes. Serves six.
Do not use light butter/oleo, it doesn't work.
m in diameter. Line 12 individual tart pans 5-in/13-cm
Spoon the cherry pie filling into the pie shell or individual tart shells.
Top with the thawed whipped topping.
Sprinkle with chocolate sprinkles, if desired.
br>Remove ring and slide tart carefully onto serving platter while
To make the Parmesan tart dough, combine flour, cornstarch, cheese
Preheat oven to 350\u00b0F. If tart shells are uncooked, place them on a baking tray and bake for 15 mins, or until golden brown. Let cool. If tart shells are pre-cooked, move to step 2.
Meanwhile, beat butter and sugar in a stand mixer until light and creamy. Add egg, beating until combined. Fold in ground hazelnuts, chopped hazelnuts and flour. Distribute mixture between tart shells and top with blueberries. Bake for 15 mins, or until set.
Dust with powdered sugar. Serve with whipped cream.
9 inch flan or tart pan with a removable, fluted
Preheat oven to 350\u00b0.
In a mixing bowl, combine butter and sugar and blend thoroughly.
Add eggs, one at a time, blending well.
Stir in flour and walnuts and blend well.
Divide batter among 6 buttered molds, patting each evenly over the bottom.
Peel and core apples; thinly slice.
Divide apple slices among tarts on top of batter. Place in preheated oven and bake for 15 to 20 minutes until batter puffs slightly and the edges are golden. Sprinkle tarts with powdered sugar and return them to oven to brown slightly, about ...
o 9 inch in diameter tart pan with removable bottom.
nch tart of pie pan, trimming to fit pan. For individual tarts
he side.
Rustic Apple Tart is best served on the
re firm, cover pie or individual slices with sugar-free cool
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving a 2-inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Fold edge of pastry in.
Bake tart in preheated 425\u00b0 oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.
ieces. Ease into 3 inch individual tart pans, trimming edges.
Line
Prepare tart shells; refrigerated.
Place a
Saute zucchini, onion and mushrooms in butter for about 5 minutes.
Add pinches of seasonings. Cool.
In bowl, beat cream cheese, milk, salt and egg until well mixed. Add a little cracked pepper. Combine sauteed vegetables into cream cheese mixture. Cook tart shells as directed (they come frozen, 8 to a package). Cool.
Just before serving, fill tart shells. Sprinkle with Mozzarella cheese and bake at 375\u00b0 to 400\u00b0 for 20 minutes.
In a medium bowl, beat cream cheese and sugar with an electric mixer until creamy. Add lime curd; beat on low speed until just combined.
Spoon mixture into tart shells. Place tart shells on a small baking sheet; place in freezer for 10 minutes.
Top each cheesecake with whipped topping.
cm thick.
Grease individual tart tins with a little butter