tart recipes

Ricardo's recipe : Cheese Tart with Poached Pears

Cheese Tart with Poached Pears

(250 ml) unbleached all-purpose flour

(1 ml) salt

(125 ml) unsalted butter, softened

(60 ml) brown sugar

(2.5 ml) vanilla extract

(125 ml) sugar

(15 ml) cornstarch

eggs

(250 ml) milk

vanilla bean

pears, peeled,

(375 ml) water

(250 ml) sugar

(15 ml) lemon juice

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg yolk and vanilla and beat until smooth. At low speed, add the dry ingredients.

Spread the mixture evenly into a 23-cm (9-inch) round and 2.5-cm (1-inch) high tart pan with a removable bottom. Press firmly onto the bottom and sides of the pan. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.

Bake for about 15 minutes or until the crust begins to brown. Let cool completely.

Crust

Meanwhile, in a saucepan, combine the sugar and cornstarch. Add the eggs and stir with a whisk until smooth. Stir in the milk and vanilla. Bring to a boil, stirring constantly. Remove the pan from the heat and add the cream cheese. Stir until smooth and creamy.

Pour into the crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Cheese Filling

With a sharp knife, split the vanilla bean in half lengthwise and remove the seeds. Place the vanilla seeds and pod in a saucepan and add the remaining ingredients.

Bring to a boil and simmer for 5 to 15 minutes, depending on the ripeness of the pears, or until tender. Let cool and refrigerate. Serve the tart with drained poached pears.

Vanilla Poached Pears

Ricardo's recipe : Caramelized Pear and Chocolate Tart

Caramelized Pear and Chocolate Tart

pie crust, 10-inch (25 cm)

(60 ml) water

unsalted butter

Bartlett pears, peeled,

oz (115 g) semisweet chocolate, chopped

(125 ml) 35% cream

With the rack in the middle position, preheat the oven to 180 °C (375 °F).

Line a 23-cm (9-inch) round and 2.5-cm (1-inch) high pie plate with the pie crust. Prick the dough with a fork. Bake for 20 to 25 minutes or until the crust is golden brown. Let cool completely.

In a large skillet, bring the water and sugar to a boil. Cook until the syrup takes a golden colour. Stir in the butter. Add the pears and bring to a boil. Sauté until the pears are translucent and the liquid is very syrupy. Spoon into the crust and let cool completely.

Caramelized Pears

Place the chocolate in a bowl. Set aside.

In a small saucepan or in the microwave oven, bring the cream to a boil. Pour over the chocolate. Let melt for 1 minute without stirring.

With a whisk, stir until completely melted. Immediately pour over the filling to cover the pears. Refrigerate for about 2 hours. Serve slightly tempered.

Ganache

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Pecan pie

flour,

pack sweet shortcrust pastry

butter, softened

golden caster sugar

golden syrup

maple syrup

eggs, beaten

vanilla extract

pecan halves

whipped,

On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

How to make the best Caramelized Onion Tart with Goat Cheese and Thyme recipe from Delish.com

Caramelized Onion Tart with Goat Cheese and Thyme

14-oz. sheet frozen puff pastry, thawed

c. Country Crock Original

onions,

brown sugar

kosher salt

black pepper

goat cheese, crumbled

thyme

This decadent slice is perfect for those days when you want to serve up a slice to your family and friends and watch them beg for more!

Butterscotch chocolate tart recipe

(185 grams) plain flour

(40 grams) pure icing sugar, sifted

(25 grams) cocoa powder

Lurpak Slightly Salted Butter, chilled, chopped

tbsp iced water

Mini chocolate Easter eggs, to decorate (optional)

dark chocolate, to drizzle

sweetened condensed milk

(125 milliliters) golden syrup

Lurpak Slightly Salted Butter, chopped

tsp vanilla extract

Chef Tristan Welch has revived this traditional sweet tart while retaining all the gorgeous flavours of the original, making it a fine choice for afternoon tea or a dinner party pudding. Looking to recreate more traditional recipes? Take a look at our collection of sweet tart recipes.

Duke of Cambridge tart

For the pastry

plain flour, plus extra for dustingApple-converted-space

cold butter, diced

medium free-range egg, beaten

Clotted

For the filling

muscovado sugar

dark brown sugarApple-converted-space

custard powderApple-converted-space

unsalted butter, diced

double creamApple-converted-space

vanilla extractApple-converted-space

tbsp marmaladeApple-converted-space

tbsp chopped candied peel

You’ll also need…Apple-converted-space

25cm loose-bottomed tart tin, greased beans

Pulse the flour and butter in a food processor until it resembles fine breadcrumbs. Add the beaten egg and 1 tsp cold water, then pulse again to a smooth dough – try not to overmix or the pastry will be tough. (Or make the pastry by hand: put the flour and butter in a large bowl, rub to fine crumbs with your fingertips, then mix in the egg and water using a round-bladed knife.) Wrap well, then chill for at least 1 hour or overnight (see tips).

Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a dusted work surface to 3-4mm thick, then use to line the prepared tart tin. Chill in the fridge for at least 20 minutes (see Make Ahead).

Line the chilled pastry with baking paper, fill with the ceramic baking beans or uncooked rice, then bake for 15 minutes. Remove the baking beans/rice and paper and return the tart case to the oven for 10 minutes, then remove, trim the edges and set aside. Turn down the oven to 140°C/120°C fan/gas 1.

Meanwhile, make the filling. Put both sugars in a large mixing bowl and rub with your fingertips to remove any lumps. Add a pinch of salt, the egg yolks and custard powder, then gently mix with a wooden spoon until combined.

Put the butter, cream and vanilla in a large saucepan over a high heat and bring to the boil. Remove from the heat and set aside to cool for a few minutes. While still hot, pour in the sugar/egg yolk mixture and stir. Pass through a sieve set over a large jug to remove any lumps.

Spread the marmalade over the base of the pastry case, then sprinkle with the chopped candied peel. Pour in the filling mixture, transfer to the oven and bake for 1 hour until set but with a slight wobble. The filling will rise up, but as the tart cools it will sink back down. Leave to cool, then chill in the fridge for at least 1 hour before slicing (see tips). Serve with clotted or double cream.

Roasted Cherry Tomato Tart with Herbed Ricotta is a lovely, elegant way to enjoy the late summer bounty of fresh herbs and cherry tomatoes!

Roasted Cherry Tomato Tart with Herbed Ricotta

puff pastry (from a 17.3-ounce package, thawed)

cherry tomatoes (approximately 3 cups)

olive oil

Salt and black pepper

ricotta cheese (preferably whole milk)

scallions (finely chopped)

parsley

basil

lemon

balsamic vinegar (for drizzling)

Preheat oven to 425 degrees.

Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2-inch to 1-inch. (Correct to a square as needed).

Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through. Brush the crust with the beaten egg.

Bake for 18-22 minutes or until golden brown. Let cool.

Place cherry tomatoes on a baking sheet. Drizzle with olive oil and salt and black pepper, to taste. Roast for 12-15 minutes or until beginning to soften and burst.

Meanwhile, combine ricotta cheese, scallions, parsley, basil and lemon zest. Carefully spread over the baked crust.

Top with the cherry tomatoes and sprinkle with the thinly sliced (chiffonade) basil.

Drizzle with good quality balsamic vinegar and cut into 4 pieces. Serve immediately.

This delicious apple and cherry pie combines the tartness of the cooking apples and the sweetness of the cherries to make a wonderful dessert, perfect served with vanilla ice cream or whipped cream.

Apple and Cherry Pie

apples

butter

cherries

tsp ground green cardamom

cinnamon

Pack of pre-rolled puff pastry

milk

Optional : icing sugar

Peel, de-core and chop the apple into smallish...

Peel, de-core and chop the apple into smallish pieces (say 1-2 cm cubes).

Melt the butter and sugar in a pan...

Melt the butter and sugar in a pan and add the apple pieces. Add the cinnamon and cardamom powder and cook on a medium heat for about 10 minutes, stirring occasionally.

Then add the cherries and cook for a...

Then add the cherries and cook for a further 5 minutes. Remove from the heat and allow to cool for 10 minutes.

While the apples are cooking in the pan,...

While the apples are cooking in the pan, prepare the tart dish. Pre-heat the oven to 180C.

Firstly butter the dish and add a thin...

Firstly butter the dish and add a thin layer of flour to prevent the pastry from sticking.

Roll out the pastry on a lightly floured...

Roll out the pastry on a lightly floured surface. Then add a layer of pastry to the inside of the dish.

Prepare the pastry for the pie crust (either...

Prepare the pastry for the pie crust (either one piece or some long strands to make a lattice - use a ruler to cut the long strands in a staight line).

Fill the tart dish with the apple and...

Fill the tart dish with the apple and cherries. Then cover with the pastry lid you have chosen. Make sure the pastry is well crimped where it meets.

Brush the pastry with some milk. Then place...

Brush the pastry with some milk. Then place in the oven at 180C for about 40 minutes.

You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic

Mushroom & baby spinach tart

block all-butter shortcrust pastry

flour

button mushrooms

baby spinach leaves, roughly chopped

double cream

mature English cheddar

thyme sprigs, leaves

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don’t trim them yet. Chill in the fridge or freezer for at least 15 mins.

Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.

Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

&#8221;This tart is the ultimate comfort food for a chilly evening. The jammy figs lap up the spiced caramel and it’s the perfect partner for our cinnamon ripple ice cream. You could make your own puff pastry but it’s not necessary when there’s such high-quality pastry available to buy&#8221; – Three Girls Cook

Fig tarte tatin

block all-butter puff pastry (we used Jus-Rol)

soft light brown sugar

vanilla bean paste

cognac

salted butter, cubed

figs,

You’ll also need…

24cm tatin dish

Heat the oven to 180°C/160°C fan/gas 4. On a lightly floured surface, roll out the pastry to 3-5mm thick. Using an upturned plate as a guide, cut the pastry into a 26cm circle, then transfer to a baking tray lined with non-stick baking paper. Prick all over with a fork, then chill for 30 minutes.

Meanwhile, put the tatin dish or frying pan over a medium heat and add the sugar, vanilla bean paste, cognac/brandy and cinnamon. Stir until the sugar has dissolved. Keep cooking for a further 5 minutes or until a golden caramel forms (most of the alcohol will cook off but the caramel will keep some of its warmth). Turn off the heat and whisk in the butter – be careful it will spit (see Make Ahead).

Tightly pack the figs, cut-side down, into the dish/pan on top of the caramel. They will shrink slightly when cooked, so pack them in as tightly as possible.

Lay the chilled pastry over the top of the fruit, then gently tuck it inside the rim of the pan around the figs.

Bake for 30-35 minutes until the pastry is puffed and golden. Remove from the oven and run a butter knife around the edge, separating the pastry from the pan. Cool for 2 minutes, then invert onto a serving plate or chopping board (one larger than the pan). Serve in thick slices with scoops of https://www.deliciousmagazine.co.uk/recipes/cinnamon-ripple-ice-cream/cinnamon ripple ice cream.

Top 10 tart recipes recipes from across the web

The most viewed tart recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese Tart with Poached Pears

Caramelized Pear and Chocolate Tart

Pecan pie

Caramelized Onion Tart with Goat Ch...

Butterscotch chocolate tart recipe

Duke of Cambridge tart

Roasted Cherry Tomato Tart with Her...

Apple and Cherry Pie

Mushroom & baby spinach tart

Fig tarte tatin

Top 10 tart recipes recipes from across the web

The most viewed tart recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Tart with Poached Pears

Caramelized Pear and Chocolate Tart

Pecan pie

Caramelized Onion Tart with Goat Ch...

Butterscotch chocolate tart recipe

Duke of Cambridge tart

Roasted Cherry Tomato Tart with Her...

Apple and Cherry Pie

Mushroom & baby spinach tart

Fig tarte tatin

The most viewed tart recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine