Rustic Market Tarts Recipes

RUSTIC FRUIT TART

Steps:

• In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

RUSTIC FRUIT TART

Steps:

• For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
• For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
• For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
• In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
• Serve warm with vanilla ice cream.
• Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
• In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.

RUSTIC MARKET TARTS

Steps:

• In the bowl of an electric mixer, combine the warm water, yeast, and sugar. Let stand until foamy, about 10 minutes.
• Using the dough-hook attachment, slowly beat in flour, 1/2 cup at a time, until dough is tacky, but not sticky. Add salt; mix until combined. Add butter a few pieces at a time, beating on low speed until incorporated. Continue beating until smooth, 7 to 10 minutes. Transfer to a large oiled bowl. Cover with oiled plastic wrap; let rise in a warm place until doubled in bulk, about 2 hours.
• Preheat oven to 500 degrees. If using, heat a pizza stone or tile on lower rack, 20 minutes. Punch down dough. Divide into six equal pieces. Place one piece on a clean surface; cover others with a clean kitchen towel while you work.
• Gently pull and stretch dough into an 11-by-5-inch rectangle. Spread with 1/2 cup ricotta. Add desired toppings, and season with salt and pepper. Repeat with remaining dough and toppings.
• Sprinkle a pizza peel or inverted baking sheet with cornmeal. Place tarts on peel, and slide onto heated stone or place baking sheet in oven. Bake until crust is golden brown, 10 to 12 minutes.
• Drizzle baked tarts with oil, if desired, and serve warm or at room temperature.