Summer Harvest Tart Recipes

SUMMER HARVEST TART

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet., Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375°., For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine. , For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats., Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.

SUMMER TOMATO TART

Steps:

• Follow instructions as per the recipe; place rings onto parchment covered cookie sheet
• Preheat oven to 375F
• Roll pastry over the rings to prepare to partially blind bake; dock base of pastry with fork
• Place plastic wrap over shell; fill with rice or beans, cover with plastic
• Place in oven for 15-18 minutes, until just beginning to brown
• Remove from oven; cook and prepare filling
• Preheat oven to 360F
• Beat eggs, milk, and cream together with the salt and pepper
• Pour everything into the pie shell, sprinkle with cheese
• Top with halved cherry tomatoes, cut side up, in a decorative centric pattern
• Bake for 30 - 40 minutes (until cooked)
• Garnish with gorgeous finishing salt and tiny fresh basil leaves; serve immediately
• Also good at room temperature

SUMMER HARVEST TART

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet. Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375°.
• For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine. For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats.
• Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.