Candied Carrot Rose Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NECTARINE ROSE TARTS



Nectarine Rose Tarts image

These tarts look pastry-shop impressive but couldn't be easier to make! Leaving the skins on the fruit gives them a beautiful rose-like appearance, but if you find the skin tough, feel free to peel the nectarines before you begin.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h15m

Yield 12 tartlets

Number Of Ingredients 10

Nonstick cooking spray
3 nectarines, halved, pitted and thinly sliced
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon almond extract, optional
4 tablespoons unsalted butter
1/2 cup granulated sugar
Pinch ground cinnamon
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
1/3 cup peach or apricot jam

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a muffin pan with 12 cavities with nonstick spray.
  • In a medium bowl, toss the sliced nectarines, lemon juice and almond extract if using to combine. In a medium pot, melt the butter over medium heat. Add the sugar and cinnamon and stir until the sugar is completely dissolved. Pour the syrup over the nectarines and toss gently a few times to combine. The heat of the syrup should soften the fruit slightly.
  • Using flour if necessary, roll out the puff pastry sheets to a 9-by-12-inch rectangle. Cut across the 9-inch side, cutting the dough into six pieces, each 12 inches long and about 1 1/2 inches wide.
  • Arrange about 10 slices of nectarine along one of the long edges of the dough. Overlap each piece of fruit as you lay them down. Gently fold the excess dough below it up to encase the base of the fruit slices.
  • Starting from one of the shorter ends, gently roll up the dough and fruit into a spiral and place it, with the skins of the fruit facing up, into the prepared muffin pan.
  • Bake until the crust is deeply golden brown, 25 to 30 minutes. Cool for 5 minutes inside the pan, then use a small offset spatula to remove the tarts to a cooling rack.
  • In a small pot, heat the jam over medium heat until it is soft and fluid. Use a pastry brush to generously brush the surface of each tart.

SWEET CANDIED CARROTS



Sweet Candied Carrots image

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

ROASTED CARROT TART



Roasted Carrot Tart image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 18

All-purpose flour, for dusting
Chilled Pie Dough, recipe follows
1/2 cup chevre (plain, creamy goat cheese), softened
1 large egg, separated
2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
3 to 5 medium rainbow carrots, scrubbed
1 medium red onion, peeled and cut in half through the stem
3 tablespoons olive oil
Sea salt
6 to 8 large chicory leaves, such as Treviso or pink radicchio
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon roughly chopped fresh herbs, such as basil, parsley, chives or tarragon
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, frozen, cut into 1/2-inch cubes
1/2 cup ice cold water

Steps:

  • Preheat oven to 400 degrees F.
  • On a gently floured piece of parchment paper, roll out the chilled Pie Dough to a circle about 15 to 16 inches in diameter. Trim it to form an even 14-inch circle. Invert a sheet pan so the flat, bottom side is facing up. Lifting the parchment paper to lift the tart dough, transfer it to the sheet pan. Wrap the pan tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 3 days.
  • In a small bowl, combine the softened chevre, egg yolk, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and stir until smooth. Set aside.
  • Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. Toss the vegetables with the olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper, and set aside.
  • Remove the tart dough from the refrigerator, and using the back of a spoon or a spatula, spread the cheese mixture onto the dough, leaving a 1-inch border around the edges. Use your fingers to gently crimp the edges of the dough, creating a pleated freeform crust. Arrange the vegetables in the middle of the tart, making sure they are in one even layer that covers the cheese mixture beneath.
  • In a small bowl, lightly beat the egg white with a fork. Brush the tart edges with the beaten egg white and sprinkle with 1/4 teaspoon sea salt. Bake for 40 to 45 minutes, until the vegetables are deeply caramelized and the crust is a rich golden color, rotating the pan halfway through.
  • Remove the tart from the oven and let it cool slightly. Place the chicory leaves in a medium bowl, drizzle with the lemon juice, and toss gently. Sprinkle the herbs over the tart and arrange the chicory leaves on top, leaving a bit of the tart edges peeking through. Sprinkle with 1/2 teaspoon sea salt and serve.
  • Place the flour, sugar and salt in the bowl of a food processor, and pulse once or twice to combine. Add the butter and pulse twice more, until the butter is in medium-sized pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl. It should look like damp bread crumbs. (You may not need to add all the water.)
  • Scrape the dough into a large bowl, cover, and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, gently press the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour more before rolling out.

CANDIED CARROT CURLS



Candied Carrot Curls image

These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot strips are still warm from being candied in the oven, wrap them around the spoon handle to create perky spiralized toppers for cakes and cupcakes.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h35m

Yield Enough to decorate one 8-inch cake

Number Of Ingredients 2

3 large orange or yellow carrots (or a combination), peeled
3/4 cup granulated sugar

Steps:

  • Peel carrots into thin strips. In a saucepan, bring sugar and 3/4 cup water to a boil, stirring until sugar dissolves. Stir in carrots; reduce heat to medium-low and simmer until very soft, about 20 minutes. Let cool in syrup 10 minutes. Drain.
  • Preheat oven to 225°F. Arrange strips in a single layer on a wire rack set inside a rimmed baking sheet. Bake until tacky but no longer wet, 30 to 40 minutes.
  • Working quickly, spiral carrots around the handle of a wooden spoon (or your finger), and sprinkle with sugar to coat. (If strips harden before you curl them, bake for a few minutes to re-soften.) Let stand on a wire rack until crisp and dry, about 1 hour.

CANDIED CARROTS



Candied Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
  • In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
  • Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

ROSE CHEESECAKE TART



Rose Cheesecake Tart image

A simple icebox cheesecake is given an elegant (and delicious) crown of rose petals fashioned from plum and mango.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 13

9 ounces shortbread cookies
1/4 teaspoon kosher salt
1 tablespoon unsalted butter, melted
One 1/4-ounce package unflavored gelatin
Two 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1/4 teaspoon kosher salt
3 medium firm-ripe mangoes
2 red or black plums
3 tablespoons honey

Steps:

  • For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
  • For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
  • Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
  • Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
  • For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
  • Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
  • Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.

More about "candied carrot rose tart recipes"

CARROT ROSE TART - STETTED
Jan 12, 2015 A carrot rose tart is a beautiful way to present the familiar vegetable for brunch or dinner. ... but I can recapture that in making recipes, …
From stetted.com
  • In a food processor, pulse together flour, thyme, and 1/4 teaspoon salt. Pulse in butter until mixture is crumbly, then pour water in through the tube, 1 tablespoon at a time, and pulse until a cohesive dough forms.
  • Wash carrots and cut long strips using a vegetable peeler. They do not need to be evenly sized; irregularity will make the carrots look more rose-like.


EASY CANDIED CARROTS RECIPE - INSANELY GOOD
Feb 1, 2024 3. Coat the carrots. Add the carrots to the pan. Cook and stir for about 5 minutes. Carrots should be well-coated. 4. Garnish and serve. Sprinkle the parsley on top of the carrots and serve. Tips for Success . With simple …
From insanelygoodrecipes.com


HOW TO MAKE CANDIED CARROT ROSES - YOUTUBE
Apr 16, 2022 Making cute little candied roses from carrots, parsnips, or pretty much any other root vegetable you want is super easy! And people love them because they're...
From youtube.com


EASY CANDIED CARROTS RECIPE - HOW TO MAKE CANDIED CARROTS
Feb 22, 2024 Step 1 Scatter the carrots in a large skillet and add 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, …
From thepioneerwoman.com


CANDIED CARROT ROSE TART RECIPES
Cut the carrots, diagonally, into chunks about 2 to 3 inches in length and no wider than 1 inch, and transfer to a large bowl. Slice each onion half into 1/2-inch wide fans and add to the bowl. …
From tfrecipes.com


PERSIAN JEWELED RICE RECIPE • UNICORNS IN THE KITCHEN
2 days ago Step 4: Creating the Jewels (Orange and Carrot Syrup) While the rice cooks, prepare the syrup for the jewels. In a small saucepan, bring the sugar and water to a boil. Peel the …
From unicornsinthekitchen.com


[HOMEMADE] CANDIED CARROT ROSE TART : R/FOOD - REDDIT
Candied carrot roses from Bravetart's recipe on Serious Eats, tart shell is Dorie Greenspan's spiced tart dough from her Baking cookbook, and filling is just cream cheese, sour cream, and sugar.
From reddit.com


BEST CARROT TART RECIPE - HOW TO MAKE A CARROT TART
Mar 4, 2022 Step 1 Preheat the oven to 400° with oven racks in the upper and lower thirds of the oven. Step 2 Line a large baking sheet with aluminum foil. Peel or scrub the carrots and quarter them lengthwise. Place them on the baking …
From thepioneerwoman.com


TWISTED CARROT ROSES FROM "BRAVETART" RECIPE - SERIOUS …
Apr 8, 2019 Twisted Carrot Roses From "BraveTart" Recipe. Twist up thin strips of peeled carrot into simple, abstract roses to add a special touch to carrot cake. ... then tuck the end of the strip underneath itself. If you like, more strips can …
From seriouseats.com


7 BEAUTIFUL RECIPES THAT LOOK JUST LIKE FLOWERS - FOOD …
Candied Carrot Rose Tart A beautiful and surprising way to use carrots, this tart is reminiscent of baklava with its dried fruit and nut filling, and crisp, buttery crust.
From foodnetwork.com


CANDIED CARROT ROSE TART RECIPE | FOOD NETWORK KITCHEN | FOOD …
Summer Pasta with Grilled Eggplant Sauce. Gazpacho. Tofu Lettuce Wraps
From foodnetwork.cel28.sni.foodnetwork.com


RAINBOW CARROT AND RICOTTA TART - SQUARE MEAL ROUND …
Jan 31, 2018 Bake again for about 20 minutes until carrots have begun to caramelize, and crust is golden brown. Remove from oven, cool for 10 minutes and remove from tart shell. Sprinkle with pine nuts and some carrot top sprigs …
From squaremealroundtable.com


CARROT CHEESECAKE TART WITH CANDIED CARROTS (A TWIST …
Mar 8, 2011 On a lightly floured cool surface, roll the tart dough out to 1/8" thickness and carefully line the tartlet molds, gently pushing the dough into the cavities of the mold with the floured round handle of a wooden spoon. Chill …
From food52.com


CANDIED CARROT ROSE TART - THE-COOKING-OF …
Candied Carrot Rose Tart makes 1 tart Your favorite tart shell, fully baked and cooled 8 oz. cream cheese, softened 1/4 cup sour cream 1 1/2 cup sugar, divided ... Simply Recipes. Super Easy, Super Moist Chocolate Cupcakes 3 years ago …
From the-cooking-of-joy.blogspot.com


Related Search