Grape Ricotta Honey Tarts Recipes

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GRAPE, RICOTTA & HONEY TARTS



Grape, Ricotta & Honey Tarts image

Quick to prepare, elegant and delicious tarts, best made when grapes are at their peak! And these can be whipped up at fairly short notice as long as you have the ingredients on hand. This tart can be eaten warm or at room temperature. I have adapted this recipe from one I found in a March 2005 issue of Woolworth's 'Fresh' magazine. Serve with icecream, cream or Greek yoghurt. Since American recipes generally have more sugar than Australian recipes, American chefs may want to increase the sugar in this recipe.

Provided by bluemoon downunder

Categories     Tarts

Time 27m

Yield 4 ricotta and honey tarts, 4 serving(s)

Number Of Ingredients 6

1 sheet frozen reduced-fat puff pastry, thawed
150 g low-fat ricotta cheese
1 tablespoon honey
300 g thompson seedless grapes
2 teaspoons demerara sugar
1/4 cup walnuts, chopped (optional)

Steps:

  • Preheat oven ot 220°C; line a baking tray with a non-stick baking paper; cut the pastry sheet into four squares; cut a border about 1.5cm (see note below) around the edge of each square; transfer the pastry squares to the baking tray.
  • Mix the honey and ricotta and spread over each pastry square, within the border.
  • Arrange the grapes on the honey-ricotta base, sprinkle with sugar and (if using) the walnuts; and bake until golden.
  • NOTE: 1.5cm = 0.590550005 inch, so make the border a generous 1/2 inch!

Nutrition Facts : Calories 541.6, Fat 1.2, SaturatedFat 0.4, Sodium 15.2, Carbohydrate 142.2, Fiber 6.8, Sugar 122.5, Protein 5.4

SAVORY RICOTTA TART



Savory Ricotta Tart image

I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.

Provided by Chef John

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or as needed
½ cup panko bread crumbs
1 tablespoon olive oil, or as needed
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 large eggs
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 pinch ground nutmeg
1 ½ cups ricotta cheese
1 ounce finely grated Parmigiano-Reggiano cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
  • Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
  • Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
  • Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
  • Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
  • Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g

GRAPE FRANGIPANE TART



Grape Frangipane Tart image

Here's a recipe for a holiday table triumph: a dessert that's refreshing, elegant and rich, yet not heavy or overly sweet. The Grape Frangipane Tart looks like a jewel and tastes like a dream with juicy grapes and the complementary flavour of almonds. Begin with your favourite tart dough recipe or purchase the best tart shell you can buy ready-made from your grocer's freezer selection. Whipped cream is the perfect topping.

Provided by Mary Jenny

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 tart pastry dough, single crust for 10-inch tart
3 1/2 cups red seedless california grapes
2 ounces almond paste
1 large egg
1/4 cup sugar
1/4 cup butter
2 tablespoons flour
1 pinch salt
confectioners' sugar

Steps:

  • Preheat oven to 375°F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste, egg, sugar, butter, flour, and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until the tart is golden brown and cooked through. If using a convection oven, bake at 350°F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar.

Nutrition Facts : Calories 379.8, Fat 21.4, SaturatedFat 7.9, Cholesterol 51.3, Sodium 263.9, Carbohydrate 44.8, Fiber 2.4, Sugar 25.7, Protein 4.8

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