Red White And Blue Tarts Recipes
RED, WHITE, AND BLUE TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes three 3 3/4-inch-by-13 1/4-inch charts
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll out a disc of pate sucree 1/8 inch thick to fit a 3 3/4-by-13 1/4-inch, fluted, rectangular tart pan with a removable bottom. Brush off excess flour with a dry pastry brush. Carefully transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides. Prick all over the bottom with the tines of a fork. Transfer to the refrigerator, and chill for 1 hour. Repeat with 2 more discs of dough. Reserve the remaining disc for another use.
- Preheat oven to 375 degrees. Remove chilled tart shells from refrigerator, and line each with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans. Bake until just starting to color, about 20 minutes. Remove parchment and weights from tart shells, and return tart shells to oven. Continue baking until tart bottom is golden, about 20 minutes more. Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pan.
- Using an offset spatula, spread 1/3 of the creme fraiche filling into the bottom of each tart shell. To glaze blueberries, toss in a small bowl with 1/2 cup strained apricot jam. Arrange blueberries in one of the shells. Arrange raspberries in second shell and brush carefully with remaining 1/2 cup apricot jam. Arrange golden raspberries in the third shell. Generously dust golden raspberries with confectioners' sugar. Arrange tarts on a serving platter. Serve immediately.
RED, WHITE AND BLUE TARTS
Make and share this Red, White and Blue Tarts recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- CREME FRAICHE FILLING: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft.
- In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
- Whisk 1/3 of the creme fraiche into cream cheese mixture to lighten. Fold remaining creme fraiche while gradually sifting the confectioners sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.
- DIRECTIONS FOR TART: On a lightly floured surface, roll out a disc of pate sucree 1/8-inch thick to a 3 3/4-inch x 13 1/4-inch fluted, rectangular tart pan with a removable bottom.
- Brush off excess flour with a dry pastry brush. Carefullly transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides.
- Prick all over the bottom with the tines of a fork. Transfer to the refrigerator, and chill for 1 hour. Repeat with two more discs of dough. Reserve the remaining disc for another use.
- Preheat oven to 375°F
- Remove chilled tart shells from refrigerator, and line each with with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans.
- Bake until just starting to color, about 20 minutes. Rmove parchment and weights from tart shells and return tart shells to oven. Continue baking until tart bottom is golden, abut 20 minutes more.
- Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pans.
- Using an offseet spatula, spread 1/3 of the creme fraiche filling into the bottom of each tart shell.
- To glaze with blueberries, toss in a small bowl with 1/2 cup strained apricot jam. Arrange blueberries in one of the shells.
- Arrange raspberries in second shell and brush carefully with remaining 1/2 cup apricot jam.
- Arrange golden raspberries in the third shell. Generously dust with confectioners sugar.
- Arrange tarts on a serving platter. Serve immediately.
Nutrition Facts : Calories 272.2, Fat 16.4, SaturatedFat 9.3, Cholesterol 54, Sodium 112.3, Carbohydrate 31.2, Fiber 3.2, Sugar 21.9, Protein 2.9
RED, WHITE AND BLUE TARTS
Steps:
- Like miniature shortcakes, these tarts are easy to prepare in advance. If you intend to serve them outdoors in warm weather, serve the whipped cream on the side.
- For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. Roll the chilled cookie dough 1/8-inch thick on a floured surface. Line 4-inch tart pans with the disks of dough. Fill the tart shell with dried beans and bake at 325 degrees about 25 to 20 minutes, until pale golden. Cool off the pans. Remove from pans and remove beans. Arrange on a clean, paper-covered pan. Whip the cream with the sugar until it holds its shape. Spread jam in the bottom of the tart shells. Make alternating concentric rows of raspberries, blueberries and piped rosettes of whipped cream in the tart shells. Pipe the whipped cream with a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Serve the rest of the cream on the side.
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- Roll out or unwrap your pie dough, and gently press it into your tart pan. Trim away any excess around the top. Prick the bottom of the dough, and fill with pie weights (if you don’t have pie weights you can bake it without, just be prepared to press down any air pockets). Bake at 450F/230C for 10-12 minutes, or until the crust is golden brown (if using pie weights, remove the weights for the last 5 minutes of baking).
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