Apple Crumble Tart
In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Unfold pastry and cut into a 10 inch circle. Place on a large, ... [... more]
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Easy Egg Tarts
Divide into tartlet shells and bake at 400 degrees F (200 degrees C) for 20 minutes. With only sugar, eggs and water, you can easily make 25 delicious egg custard tarts -a perfect offering for an afternoon tea party. Decorate each with a candied ... [... more]
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Phyllo Tarts with Ricotta and Raspberries
Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray. Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using ... [... more]
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Raspberry Tart
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool. Arrange raspberries in crust. Heat jar of jam in microwave until it begins to ... [... more]
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Butter Tart Squares
To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes. To Make Filling: In a large bowl combine brown sugar, ... [... more]
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Lemon Macaroon Tartlets
In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent ... [... more]
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White Chocolate Fruit Tart
In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 ... [... more]
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Banbury Tarts
Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well. Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with ... [... more]
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Cobblers and Crisps
These desserts are the simplest of all: fruit is covered with a streusel topping and baked until the crust is crispy and the filling bubbles and thickens. Cobblers can be topped with a sticky drop biscuit dough (which looks like stone cobbles on ... [... more]
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Pumpkin Bavarian Cream Tart
Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth. Pour the cold water into a small bowl and sprinkle gelatin over to soften. Combine the egg yolks and the ... [... more]
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Gingersnap Pumpkin Cream Tart
FOR CRUST: COMBINE cookie crumbs, butter, nuts and granulated sugar in medium bowl; reserve 3 tablespoons. Press remaining mixture onto bottom and up sides of ungreased 9- or 10-inch tart pan with removable bottom. BAKE for 12 to 15 minutes or ... [... more]
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Rustic Fall PHILLY Fruit Tart
Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled. [... more]
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