8 tart ever Recipes

  • Best ever butter tarts
    prepared tart shells, raisins, eggs, brown sugar and
    3 More
    prepared tart shells, raisins, eggs, brown sugar, corn syrup, butter, softened, vanilla
    35 min, 7 ingredients
  • Best Ever Apple Pie
    pastry for double-crust pie, use your favorite recipe and
    14 More
    pastry for double-crust pie, use your favorite recipe, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, salt, ground nutmeg, tart cooking apples , use half granny smith and half golden delicious peeled, cored, and thinly sliced (8 cups), butter, cut up, water, brandy, bitters, granulated sugar or 1 tbsp raw sugar, egg white, water
    1 hour 20 min, 15 ingredients
  • Best Ever Pop Tarts
    flour , sifted, butter, water and
    14 More
    flour , sifted, butter, water, strawberry jam (or blueberry, blackberry, any jam you like really), white marshmallow cream , with, pink marshmallow cream (give a marbled affect), marshmallows, cut up with, chocolate chips, jelly , then spread top with, peanut butter, vanilla extract, milk, sugar, candy sprinkles, cinnamon , plus, brown sugar, works well
    15 min, 17 ingredients
  • The Best Ever Lemon Tart
    plain flour, unsalted butter, icing sugar, cold water and
    4 More
    plain flour, unsalted butter, icing sugar, cold water, caster sugar, eggs, double cream, lemons
    1 hour 10 min, 8 ingredients
  • Mile High Lemon Meringue Mile High Lemon Meringue
    mile high lemon meringue secrets and
    17 More
    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
    30 min, 18 ingredients
  • Chocolate-Hazelnut Tart- the Best You Ever Had! Chocolate-Hazelnut Tart- the Best You Ever Had!
    sugar, all-purpose flour, eggs, beaten and
    7 More
    sugar, all-purpose flour, eggs, beaten, peeled chopped and toasted hazelnuts, bittersweet chocolate chips (about 1 cup), corn syrup, butter, melted, vanilla extract, salt, store bought frozen pie crust , defrosted
    1 hour 15 min, 10 ingredients




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