146 very tarts Recipes

all-purpose flour, ground cinnamon, salt, brown sugar, butter, egg yolk (white reserved), lemon juice, whole dried apricots or 1 cup diced dried apricot, ground almonds, butter, cinnamon, white sugar, brown sugar, salt, eggs, beaten with reserved egg white, navel orange, very thinly sliced, peel cut off, peach jam or 1/2 cup apricot jam, whipping cream, white chocolate, chopped finely

vanilla low-fat yogurt, grated lemon rind, frozen fat-free whipped topping, thawed, triple berry curd, phyllo shells (such as athens), grated lemon rind (optional)

tart red cherries , packed in water, semisweet chocolate, almonds, ground very fine , plus, almonds, extra for the pan (see note ), butter, vanilla extract, almond extract, sugar, eggs, flour

oyster mushrooms, shiitake mushrooms, portabella mushrooms, oil (for frying ), dry sherry, flaked sea salt, ground nutmeg, white pepper, eggs, cream, fresh, grated parmesan cheese, ground nutmeg (for sprinkling on top ), dry breadcrumbs , as a topping

pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate), dry breadcrumbs, bacon , cut into 1/2 inch pieces, onion, minced, chopped portabella mushrooms, chopped fresh spinach, packed (very well dried ), ground coriander, ground nutmeg, grated cheddar cheese, divided use, cream cheese, eggs, milk

dried tart cherries, boiling water, mayonnaise, sour cream, fresh lemon juice, sugar, granny smith apples, cored, cut into 1/2-inch cubes, very thinly sliced celery, red seedless grapes, halved, romaine lettuce leaves, sweet and spicy candied pecans

skim milk, banana, very ripe peeled and chunked, frozen unsweetened tart red cherries

concord grapes , 1/2 a bit under ripe-stemmed, tart apples, sliced very thin (don tsp peel or core), water, lemon juice, sugar

red onion, chopped, olive oil, celery ribs, chopped (1 1/2 cups), leeks , halved lengthwise and chopped, garlic cloves, minced, tart apples, peeled and chopped (about 2 lb), russet potatoes, peeled and chopped (about 1 3/4 lb), celery root, peeled and chopped (about 3/4 lb), vegetable broth, apple juice, minced fresh ginger, salt, pepper, milk or 1/2 cup half-and-half, chopped fresh chives, fresh thyme, chopped, apple, very thinly sliced, sugar, salt (optional), crispy bacon or 6 -8 slices imitation bacon or 6 -8 slices crispy pancetta, fresh chives, chopped

store-bought sponge cake tart shell , 12-inch diameter, available in produce or bakery departments, chilled limoncello liqueur, heavy cream, mascarpone cheese, lemon curd, raspberries, blackberries, lemon zest, very thinly sliced mint leaves

all-purpose flour (170 g), sugar, salt, very cold unsalted butter, cut into bits (3/4 stick, 86g), egg, ice water

butter, room temperature, plain flour, mature cheddar cheese, grated, mustard powder, cayenne, salt, butter, red onions, very finely sliced, dried sage, balsamic vinegar, goat cheese, cayenne

sugar, all-purpose flour, eggs, lemon , zest of, minced, lemon , juice of (or 2-3 tbsp), all-purpose flour, sugar, salt, butter, cut into cubes and chilled (14 tbsp), egg, heavy cream, chilled

digestive biscuits, butter, cream, double cream, caster sugar, egg yolks, dark chocolate, white chocolate, salt

lemons , juice of, sheets phyllo dough , pasty sheets, mascarpone cheese, room temperature, blue cheese, green onions, flat-leaf italian parsley, blueberries, splenda sugar substitute, egg white

plain chocolate cookies, butter, melted, gelatin, water, cream cheese, softened, sour cream, caster sugar (superfine sugar), white chocolate chips, melted, desiccated coconut, coconut liqueur, ferrero rocher white chocolate truffles, ferrero raffaello chocolate truffles, dark chocolate, melted

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

extra-virgin olive oil, good quality smoky bacon, chopped or very thinly sliced across, onion, finely chopped, carrot, peeled and finely chopped, caraway or cumin seed, braeburn , northern spy apple or other firm slightly tart variety, finely chopped, red cabbage, quartered, cored and very thinly sliced (about 1 1/2 lb), freshly ground black pepper, freshly grated nutmeg, juniper berries, fresh bay leaves, curl orange rind, cinnamon stick, cider vinegar or wine vinegar, dark brown sugar, chicken stock, kosher salt, special equipment : kitchen twine