Bakedlemonricottatartwithstrawberries Recipes

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STRAWBERRY TART



Strawberry Tart image

This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. -Dawn Tringali, Hamilton Square, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3 ounces German sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-3/4 cups confectioners' sugar
2-1/2 cups sliced fresh strawberries
1/4 cup red currant jelly

Steps:

  • Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

Nutrition Facts : Calories 545 calories, Fat 32g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

STRAWBERRY TARTS



Strawberry Tarts image

One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 6

12 (4 inch) prepared tart shells, baked
⅔ cup white sugar
2 ½ tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries

Steps:

  • To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  • Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g

FRESH STRAWBERRY TART



Fresh Strawberry Tart image

This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.

Provided by Chef John

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h10m

Yield 8

Number Of Ingredients 11

1 (8 ounce) ball sweet pastry dough
1 (8 ounce) package cream cheese, room temperature
2 tablespoons creme fraiche
2 tablespoons white sugar
1 large egg yolk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 pound fresh ripe strawberries, hulled, halved
¼ cup apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
  • Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  • Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
  • Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  • Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  • Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  • Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
  • Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g

STRAWBERRIES-AND-CREAM TART



Strawberries-and-Cream Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 6-8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting

Steps:

  • Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.
  • Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
  • Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
  • Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.
  • Before serving, top the tart with the strawberries and confectioners' sugar.

STRAWBERRIES 'N' CREAM TARTS



Strawberries 'n' Cream Tarts image

These pretty tartlets are a yummy treat when fresh berries are in season. I always receive rave reviews whenever I make them. -Karen Tysdal, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 servings.

Number Of Ingredients 6

3 ounces cream cheese, softened
5 teaspoons sugar
1/8 teaspoon almond extract
1/4 cup heavy whipping cream, whipped
1 cup sliced fresh strawberries
3 individual graham cracker tart shells

Steps:

  • In a small bowl, beat cream cheese until fluffy. Beat in sugar and almond extract. Fold in whipped cream; fold in strawberries. Spoon into tart shells. Refrigerate until serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

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