19348 bar tarts one Recipes

tart dough recipe, light sour cream, marscapone cheese (8 oz..), honey, divided, grated zest of lemon, salt, red currant or fig jelly, fresh figs

tart shell pastry, all-purpose flour, plus more for dusting, sugar, salt, unsalted butter, cold and cut into small chunks, egg, separated, ice water , plus more if needed, heavy cream, milk, semisweet chocolate, chopped, sugar, salt, eggs, at room temperature

tart shells, baked and cooled, cream cheese, eagle brand condensed milk, realemon juice, vanilla

tart pastry, flour, sugar, salt, butter, organic shortening, ice water, ice water, cream cheese at room temp, cream of coconut ( coco lopez), sugar, toasted coconut, chopped crystallized ginger, i/2 ripe papaya, banana, ripe strawberry, hulled, mint leaves, glaze, cream of coconut, butter, sugar, rum extract

unsalted butter, melted, sour or tart cherries, drained, all-purpose flour, sugar, baking powder, milk, vanilla extract, salt

water-packed pitted tart cherries, orange juice, sugar, lime juice, grated lime peel, ground cinnamon, lime slices

pitted tart cherries, cook-and-serve vanilla pudding mix, sugar-free cherry gelatin, sugar substitute equivalent to 4 tsp sugar, pastry shell (9 inches), baked

sugar, king arthur unbleached all-purpose flour, fresh or frozen pitted tart cherries, thawed and drained, almond extract, pastry for double-crust pie (9 inches), butter, cut into small pieces

king arthur unbleached all-purpose flour, salt, shortening, egg, pitted tart cherries, eggs, separated, sugar, divided, quick-cooking tapioca, lemon juice, vanilla extract, cream of tartar, chopped almonds

light corn syrup, brown sugar, eggs, slightly beaten, melted butter, salt, vanilla, chopped pecans, uncooked pie shells (i use the frozen ones ) or 48 miniature tart shells

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

tart filling, whole eggs, egg yolks, sugar, lemon juice, lime juice, zest of 2 lemons, zest of 2 limes, soft butter, cut into small pieces, pastry shell, cake or pastry flour, sugar, unsalted butter, chilled very cold, cut into small pieces, egg yolks, heavy cream

tart pastry, plums, pitted and cut into 1/2 inch wedges, lemon juice, sugar, all-purpose flour, cinnamon, heavy cream, apricot jam, warmed and strained

tart shell, butter, sugar, egg yolks, all purpose flour, unsweetened chocolate, almonds, egg whites, sugar, vanilla, chopped dates

tart pastry (makes 12 tartlets), flour, unsalted butter, cold, cubed, granulated sugar, baking powder, salt, basic custard topping, whisk together, whole egg, egg yolk, heavy cream, granulated sugar, cinnamon to taste

tart pastry, butter or margarine, sugar, eggs, chopped dates, chopped pecans, vanilla extract, powdered sugar (optional)

king arthur unbleached all-purpose flour, sugar, baking soda, salt, egg, beaten, pitted tart cherries, drained, sugar, butter, cubed, evaporated milk, vanilla extract

pitted fresh tart cherries or 2 cans (14-1/2 oz) pitted tart cherries, drained, sugar, king arthur unbleached all-purpose flour, brown sugar, ground cinnamon, salt, cold butter, cubed