164 hot tarts Recipes

tart apples, light brown sugar, golden seedless raisins, orange zest, softened butter, very hot water, frozen orange juice concentrate

tart apples, cored and peeled 3/4 inch off top, apple juice, brown sugar , packed, red hot candies, butter, caramels, ground cinnamon, cream or vanilla ice , optional

tart apples, water, sugar, red-hot candies, fresh mint , optional

tart apples, peeled and quartered, water, sugar, red-hot candies

water, sugar, red-hot candies, tart apples - peeled, cored, and halved, fresh mint

water, sugar, red-hot candies, tart apples, peeled and cored, cream cheese, softened, mayonnaise, chopped pecans

water, red-hot candies, sugar, tart apples, peeled and quartered

water, sugar, red-hot candies, tart apples, peeled and cored, cream cheese, softened, mayonnaise, chopped pecans

tart apples, peeled and quartered ., water, sugar, red-hot candies

fresh diced tomatoes, diced green onions, salt, black pepper, chopped fresh basil or thyme, optional, shredded jack cheese, mayonnaise, pillsbury country biscuits, 10 count

flour, cocoa powder, scant 1 cup sugar, butter, cream, vanilla extract, bitter sweet chocolate, unsalted butter, eggs, powdered sugar, flour, suggestions : powdered sugar, cocoa powder, and ice cream or whipped cream

tart apples, cored, apple juice or 1/2 cup cider, brown sugar, cinnamon, hot red cinnamon candies, butter, caramel candies, cream , if desired

tart pan, eggs, heavy cream, crystal hot sauce, worcestershire sauce, julienned onions, fresh spinach , cooked until barely wilted, squeezed dry and chopped, minced shallots, minced garlic, rock shrimp, grated parmigiano-reggiano cheese, plus 2 tbsp for garnish, grated gruyere cheese, salt and pepper, chopped chives, grated parmigiano-reggiano cheese, brunoise red peppers, chives, cornmeal crust, recipe courtesy of emeril lagasse, cornmeal flour, salt, unsalted butter, cold , cut into pieces, vegetable shortening, cold, ice water

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

basmati rice, salt, divided, oil, divided, butter, divided, onion, halved and thinly sliced, chicken thighs, cinnamon, chicken broth, barberries (tart sweet fruit; substitute currants or dried cranberries, soaked in hot water), sugar, saffron , diluted in 1 tbsp hot water, cumin seeds, toasted almond, for garnish, shelled pistachios, halved,for garnish, salt and pepper

chopped tart apples, distilled white vinegar, granulated sugar, hot seasoning peppers