TINY SHORTBREAD TARTS
Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.
Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH NO-BAKE FRUIT PIE
Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.
Provided by GOMUM
Categories Desserts Pies No-Bake Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
- Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
- Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 44.2 g, Fat 5.6 g, Fiber 4.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 103.8 mg, Sugar 27.4 g
SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SHORTBREAD CRUST FOR CUSTARD TART
Fancy tarts always have a delicious buttery cookie-like crust. Here's a basic shortbread crust to fill with your favorite custard or pudding.
Provided by Gingerbee
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
- Add extract; mix thoroughly (1 minute).
- Incorporate flour little at a time; mixing until thoroughly combined.
- Cover bowl with plastic wrap and chill for 1 hour.
- Turn dough out on a lightly floured board and roll out to 1/3" thickness.
- Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
- Prick dough and place in a preheated oven at 350 degrees.
- Bake for 15- 20 minutes or until golden brown.
- Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).
Nutrition Facts : Calories 173.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 15.7, Fiber 0.4, Sugar 3.8, Protein 1.7
FRESH FRUIT TART WITH SHORTBREAD CRUST
This is one of our favorites in the summer. It is easy and looks like your worked all day.
Provided by Debbie Deverill
Categories Fruit Desserts
Time 35m
Number Of Ingredients 15
Steps:
- 1. Topping: assorted fruit such as sliced strawberries, peaches, nectarines, kiwi, seedless grapes, blueberries or raspberries.
- 2. HEAT oven to 350º F. Spray 9-inch pie plate with no-stick cooking spray. Combine flour, powdered sugar, salt, butter and egg yolk in large bowl. Blend with fork. Form dough into ball. Dust finger tips with flour. Press evenly into bottom and up sides of pie plate. Cover and chill 30 minutes. Prick crust with fork. Bake 12 to 15 minutes or until light golden brown. Cool.
- 3. BEAT cream cheese, granulated sugar, lemon juice and cream in large bowl, with electric mixer at medium high speed until smooth. Spread into cool pie shell.
- 4. ARRANGE fruit on top of filling in a decorative pattern up to 12 hours before serving. Stir together jelly and water. Brush over fruit. Cover and refrigerate 2 hours or until serving time.
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