tart

Tomato Galette recipe | Epicurious.com

all-purpose flour,

kosher salt, divided

(1 1/2 sticks) chilled unsalted butter, cut into pieces

apple cider vinegar

lb. heirloom tomatoes, sliced 1/4" thick

garlic cloves, thinly sliced

firm cheese (such

egg,

Flaky sea salt

black pepper

lemon

Tbsp. finely chopped chives

French classic, tarte tatin aux poires, upside down pear tart with flakey pastry crust.

Pear Tarte Tatin

butter (1 stick, 4 ounces)

all purpose flour

sugar

salt

full fat sour cream

firm bosc pears (about 5 pears)

lemon juice

Tbsp sugar sugar

Tbsp butter

ginger

nutmeg

Rimmed serving plate

Make the pastry dough: Cube the butter and set out at room temperature. In a separate large bowl whisk together the flour, sugar, and salt. Use your hands or a pastry cutter to work the butter into the flour until you see small, pea-sized pieces of butter. Stir in the sour cream with a fork. Form the dough into a ball and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour before rolling out. (See more instructions here: No Fail Sour Cream Pie Crust Recipe.)
While waiting for the dough, prepare the pears and the caramel in steps 2 through 5.

Prep the pears: Peel and halve the pears lengthwise. Reserve one pear half for the center of the tarte, and cut the remaining halves once more lengthwise.
Core the pear quarters and the half. As you peel and cut the pears, place them in a bowl and sprinkle some lemon juice over them to keep them from turning brown.
Sprinkle the pear pieces with 2 Tbsp sugar and toss to distribute the sugar and lemon juice over all the pears.

Melt butter, add sugar to pan: Melt butter in cast iron pan on medium heat. Swirl the butter so that it coats the sides of the pan as well. Sprinkle 2/3 cup of sugar over the butter in an even layer. Remove the pan from heat.

Arrange pears in pan: Place the single pear half, cut side up, in the center of the pan. Fan the remaining pear quarters, with the narrow side pointing toward the center, around the center pear half. Angle them as you go as to fit all of the pears in. Try to minimize any gaps.

Cook gently until base is caramelized: Return the pan to medium heat and gently cook, without stirring the pears until the sugar butter mixture turns a deep caramel color, about 20 to 30 minutes. Remove from heat and place on a baking sheet pan.

Sprinkle with nutmeg and ginger: Sprinkle the pears with grated nutmeg and minced candied ginger.

Roll out dough and arrange over pears in pan: Preheat your oven to 375°F. Roll out the pastry dough to 11 inches if using a 9-inch cast iron pan and 12 inches if using a 10-inch pan. Place the pastry dough over the pears and gently tuck the edges inside the edge of the pan. Careful, the pan is still hot. I find using a fork helps to ease the dough inside the edges of the pan.

Bake: Place the pan in the 375°F oven (on the baking sheet to catch any spillover) and reduce the heat to 350°F. Bake for 30 to 40 minutes until pastry is baked through and nicely browned. Remove from oven.

Invert into pie pan: Place a rimmed serving dish or a pyrex or ceramic pie dish over the pan. Wearing thick, well insulated oven mitts or potholders, using two hands to hold the dish firmly over the pan, flip them over, releasing the tarte tatin to the plate.
 
The caramel is hot and liquid-y and can easily spill, so take care and work quickly. Don't worry if some of the liquid spills out, just make sure to wear oven mitts (or long sleeves) and an apron to protect yourself as you do the flip.
Flip the tarte over  while the tarte tatin is still hot, that way the caramel will not make the tarte stick to the pan as you invert it. The pears will likely have moved a bit in the flip-over, so rearrange them with a fork (they're hot!) so they form an attractive pattern.
Let cool to room temperature before serving. Serve with a little vanilla ice cream or whipped cream.

"Very straight forward recipe! (I used my own pie crust recipe, so I can't speak to the crust) but the timing and technique for the caramel cooking and putting it all together were spot on! \r\nDon't wait for the caramel to brown on your entire pear situation - once the middle turned dark brown (about 25mins for me), I was good to go to take it off the heat and stick the crust over it - using a fork worked great to poke it under the sides (I sacrificed two dark\/blackened pear slices debating how much dark caramel to go for.) don't worry, the sides will brown up beautifully in the oven. Mine took about 35mins to turn golden brown in the oven, and man does it look and taste beautiful. \r\n10\/10 would recommend"

"Soooo nice and no too complicated to do. I didn't have candied ginger but it was very good!"

"Wonderful easy recipe, mine turned out perfect, am making another, thank you"

"After 30 minutes ithasn't carmelized and the pears are already done.  By the time it's baked it will be mush.  I think it would be better to carelize first and then add the pears.\r\nIf by some chance it does turn out well, I will write a new review. Very frustrated right now."

"Absolutely delicious and so easy! I added a touch of pear liquor when making the caramel sauce, but it doesn't need it."

Get your chocolate fix with this sumptuous cheat's salted chocolate and caramel tarts.

Salted chocolate and caramel tarts

packet dark chocolate shortcrust pastry

good-quality dark chocolate, chopped

tsp glucose syrup

thickened cream

jar dulce de leche

Sea salt flakes,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

double cream

eggs

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

Cranberry Tart with Nut Crust

(16 ounces) fresh (or defrosted) whole cranberries

golden syrup

all-purpose flour

nut flour

water

In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.

Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.

Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 9-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.

When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.

Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.

Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

A simple yet showstopping recipe for a savory tarte tatin with caramelized cherry tomatoes for lunch or dinner.

Tomato Tarte Tatin

olive oil

cherry tomatoes (about 4

Kosher salt

balsamic vinegar

honey

thyme

puff pastry (7

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in an ovenproof 9- or 10-inch skillet, preferably cast iron, over medium heat until shimmering. Add the tomatoes and season lightly with salt and pepper. Cook, stirring once or twice, and as tomatoes begin to pop and release their juices, use a slotted spoon to press each down gently to release even more of their juice, then transfer them to a plate. All of the tomatoes should have popped after 8 to 10 minutes. Remove the pan from the heat (do not clean) and let the tomatoes cool on the the plate to the touch, 5 to 10 minutes.

Once the tomatoes are cool enough to handle, return the skillet to medium heat and add the vinegar and honey. Bring the mixture to a simmer and cook until reduced slightly, thick, and syrupy, about 1 minute.

Remove the skillet from the heat. Use your fingers to gently return the tomatoes to the skillet in one even layer, nestling them beside each other to fit as needed. Leave any juices that have collected on the plate behind. Sprinkle the chopped thyme over the tomatoes along with another big pinch of salt and a few grinds of black pepper.

Place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Prick the pastry with a fork in a handful of spots.

Bake until the puff pastry is golden-brown, 25 to 30 minutes. Remove from the oven, let stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. Invert a large plate over the top of the skillet and, using oven mitts, carefully and quickly flip the tarte tatin onto the plate. Rearrange any tomatoes that may have fallen out of place. Garnish with the thyme sprigs and serve warm or at room temperature, cut into wedges.

These Cream Tarts are all the rage! Also known as cream biscuits or cream cakes, they're a beautiful and unique twist on traditional cakes. You can cut them into letters, numbers, or shapes, and decorate them with fruits, flowers, and all your favorite candies.Note that both the cookie dough and white chocolate frosting require some chilling time, so make sure you leave enough time to finish all the components.&nbsp;

Trendy Cream Tarts

5.5 oz granulated sugar ((3/4 cup))

oz honey ((1/4 cup))

tsp vanilla extract

butter

tsp baking powder

tsp baking soda

13.5 oz all-purpose flour ((3 cups))

white chocolate (finely chopped (or real white chocolate chips))

heavy cream

oz cream cheese

Flowers, berries, meringues, candies,

Combine the eggs, granulated sugar, honey, salt, and vanilla extract in a medium saucepan, and whisk together. Add the butter, and place the pan over medium heat. Watch the pan and whisk frequently while the mixture heats up and the butter melts. Continue to whisk until it starts to simmer, but don’t bring it to a full boil.

Once the honey mixture is hot, remove the pan from the heat and whisk in the baking powder and baking soda. It will foam up and get thick and frothy. Set aside to cool until it is warm but not hot.

While you’re waiting for the honey mixture to cool, sift the flour to remove any lumps, then pour half of it out onto a cutting board or your countertop.

Stir the other half of the flour into the honey mixture, and whisk until it’s all incorporated. The batter should still be pretty runny. Scrape the batter out onto the flour on your work surface, and gently use your hands to work the flour into the dough, gently kneading it just until the flour is incorporated and the dough is mostly smooth and only a bit sticky. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate it for an hour, until firm.

Preheat the oven to 350 F. Roll the dough out onto parchment or a sil-pat, dusting with a bit of flour only if necessary to prevent sticking. Cut out 6” hearts, then use a smaller 2.5” heart cutter to cut out the middle. (Alternately, you can cut any shape you’d like out of cardstock, and trace the shape with a sharp knife onto the dough.) Re-roll the dough until you’ve cut out 12 heart shapes, to make a total of 6 cream tarts. Use excess dough to make small hearts for decorations, if desired.

Place the large hearts a few inches apart on baking sheets covered with a sil-pat or parchment paper. Bake for 6-8 minutes (I find that cookies on parchment cook faster than cookies on a sil-pat.) The cookies won’t take on any color on top, but should puff and expand a bit, and if you use a spatula to take a peek under the cookie, the bottom should be golden brown.

Let them cool completely before decorating.

To Make the Tart Dough:

Combine the chopped white chocolate and heavy cream in a medium bowl, and microwave it for 1 minute. Whisk the cream and white chocolate together until the chocolate is completely melted and smooth. Press a piece of plastic wrap directly on top, and refrigerate for at least 4 hours, until completely cold. It should have the texture of thick syrup after it has been chilled.

Place the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. Beat until the cream cheese is creamy and no lumps remain. Switch to the whisk attachment, and add the cold white chocolate ganache. Mix on low at first, to incorporate the ingredients, then scrape down the bottom and sides of the bowl.

Turn the mixer to medium speed and beat for a few minutes until the frosting becomes thick and holds its shape well.

To Make the White Chocolate Frosting:

Fit a piping bag with a round coupler, and fill it with white chocolate frosting. Take one cookie and pipe two rows of frosting around the edges of the cookie, covering the top surface completely. Gently place a second cookie on top of the first, and repeat the frosting pattern.

Decorate the top of the cookie with fresh flowers, fresh berries, candies, macarons, or anything else you’d like! They look best when covered with a colorful assortment of treats. Repeat until all of the cookies are frosted and decorated.

Since the cookies remain soft after decorating, they can be enjoyed right away, but I think the texture is best after they have been refrigerated for at least an hour, so the frosting can firm up a little bit and the cookies soften a bit more—at that point, they have a cakey texture that’s divine! They can be enjoyed up to 8 hours after assembly, but I wouldn’t recommend pushing it much past that—the edges will start to get a bit stale. If you do need to do parts in advance, the cookies and frosting can both be made several days ahead of time, and then it’s short work to assemble everything on the day of serving.

To Decorate:

We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Squash Tart

whole wheat flour

kosher salt

extra-virgin olive oil, divided

yellow onions, thinly sliced

Dijon mustard

cayenne pepper

butternut

delicata squash (about 1 lb.), halved lengthwise, seeds removed

sweet potato

red onion

11"-

Bon Appétit

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Root Vegetable Tarte Tatin

Yukon Gold potato, peeled, sliced into ½” rounds

sweet potato, peeled, sliced into ½” rounds

carrots, peeled, sliced into ½” rounds

parsnip, peeled, sliced into ½” rounds

red onion, sliced into ½” rounds

salt and black pepper

white wine vinegar

rosemary

sage

goat cheese

disk All-Butter Pie Dough (click here for recipe)

All-purpose flour (for surface)

Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30–35 minutes. Let cool.

Meanwhile, cook sugar and 2 Tbsp. water in a small saucepan over medium-high heat, swirling pan occasionally, until mixture is amber-colored, 5–7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9”-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.

Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.

Roll out dough on a lightly floured surface to a 12” round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15–20 minutes.

Let tart cool 5 minutes before inverting carefully onto a large plate.

DO AHEAD: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

How to Make a Classic Tarte Tatin

Granny Smith apples, or other hard, tart apple

pie crust dough

Ice cream fraîche,

Peel and core the apples. Peel the apples, slice them into quarters, and remove the core. Roll out the pie crust to a little larger than 10 inches on a piece of wax paper and keep chilled in the refrigerator while you cook the apples.

Start the caramel sauce. Melt the better in the skillet over medium to medium-high heat, then stir in the sugar. It will be grainy and clumpy at first, then start to dissolve into a syrupy liquid.

Add the apples to the sauce. When the sugar and butter are bubbling, add the apples and sprinkle with salt. No need to be fancy with how you arrange the apples now.

Cook the apples until caramelized. Cook the apples, stirring every few minutes, until the sauce darkens to a deep amber caramel color. This should take 12 to 15 minutes. Be sure to turn the apples as you stir them so they are coated with the caramel sauce. A good indication of when the caramel sauce is done is if a drip holds its shape on a cool plate.

Top with the pie crust. Remove the pan of apples from the heat. With a fork and a spatula, turn the apples so their rounded surfaces are agains the bottom of the pan and arrange them in concentric circles. Remove the pie crust from the refrigerator and drape it over the hot apples. Be careful not to touch the hot caramel sauce! Tuck the edges of the pie crust into the pan and prick with a fork.

Bake the tarte Tatin. Bake the tarte Tatin for 20 to 25 minutes, until the crust is golden brown.

Cool the tarte Tatin briefly. Set the tarte on a cooling rack and cool for 10-20 minutes.

Invert the tarte Tatin. Run a knife around the edge of the pie crust to separate it from the pan. Shake the skillet a few times to loosen the apples in the caramel sauce. Place the pie plate over the top of the skillet. Using oven mitts, grip the plate and the skillet and swiftly turn them both over so the pie plate is on the bottom and the skillet is on top.

Remove the skillet and make presentable. Gently lift the skillet away and re-arrange any stubborn apples that have gotten jostled out of place. Scrape any remaining caramel sauce from the pan and drizzle over the tarte.

Serve warm with ice cream or crème fraîche. Serve the tarte Tatin while it&#x27;s still warm, topped with ice cream or a dollop of crème fraîche. Leftover tarte can be kept refrigerated for several days (and make an excellent breakfast).

Fall Fruit Galette recipe | Epicurious.com

fennel seeds (optional)

apples

vanilla extract

Extra-Flaky Pastry Dough

cream

spice mill

Ok, so maybe nutmeg and chocolate is boring to others, but it was new to me. Particularly nutmeg and milk chocolate. I don&#39;t normally go for milk chocolate, but this tart managed to change my opinion. It was delicious enough that I&#39;m just going to share it, whether or not nutmeg and chocolate is a snooze fest! The idea comes from reading the Flavor Thesaurus by Niki Segnit, which is currently one of my favorite books. The tart crust is based off of Kate Zuckerman&#39;s hazelnut crust in The Sweet Life.

Milk Chocolate Nutmeg Tart with Hazelnut Crust

hazelnut tart crust (see below)

(about) nutmeg

Barely sweetened whipped cream,

hazelnuts

each, salt and baking powder

salted butter,

egg yolk,

Finely chop your chocolate, and cut your butter into several smaller pieces.

In a saucepan, bring the cream and 1/4 teaspoon of the ground nutmeg just to a boil around the edges. Remove it from the heat and immediately dump in the chocolate and the butter. Let it sit undisturbed for a minute. Then gently, starting from the center of the pot and stirring in small circles, begin to stir the melted chocolate into the cream. Stir in progressively larger circles (but still gently because you don’t want extra air to get in there and ruin the silky consistency), until it is completely mixed and is a uniform color.

Set aside and allow to cool for just a bit, around 10 minutes, then taste and add up to another 1/4 teaspoon of nutmeg to get a nice spicy flavor in the chocolate. Next, pour the chocolate mixture into the pre-baked tart crust. Set it in the fridge and let it chill for a couple of hours before serving.

Serve chilled in thin slices with soft pillows of whipped cream mounded on top.

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