Cooking.com Tart Recipes - Pictures Available

February 10, 2001

Almond Macaroon and Raspberry Ganache Tart

Apple Tart Tatin - Picture Available:

http://www.cooking.com/recipes/static/recipe5597.htm

Blackberry Tarts

Intense Semi-Sweet Chocolate Tart

Lemon Curd Tartlets with Poppy Seed Crust

Lemon Tart with Walnut Crust - Picture Available:

http://www.cooking.com/recipes/static/recipe1087.htm

Nuts About Butterscotch Tartlets

Butterscotch Sauce - Picture Available:

http://www.cooking.com/recipes/static/recipe1031.htm

Pear-Ginger Custard Tart

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<Summ>

<Nam>

Almond Macaroon and Raspberry Ganache Tart

</Nam>

<Nam>

Apple Tart Tatin

</Nam>

<Nam>

Blackberry Tarts

</Nam>

<Nam>

Intense Semi-Sweet Chocolate Tart

</Nam>

<Nam>

Lemon Curd Tartlets with Poppy Seed Crust

</Nam>

<Nam>

Lemon Tart with Walnut Crust

</Nam>

<Nam>

Nuts About Butterscotch Tartlets

</Nam>

<Nam>

Pear-Ginger Custard Tart

</Nam></Summ>

<RcpE name= " Almond Macaroon and Raspberry Ganache Tart " author= " Selma Elaine

Brown " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Almond Macaroon and Raspberry Ganache Tart

Recipe By :Selma Elaine Brown

Serving Size : 10 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Crust:

Matzo cake meal

1 cups whole almonds -- (about 5 ounces) toa

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 large egg -- beaten to blend

1/4 teaspoon almond extract

For Filling:

1 package frozen unsweetened raspberries -- (12 ounce) thawed,

j

3 tablespoons seedless raspberry preserves

1/4 cup unsalted pareve passover margarine -- (1/2 stick)

8 ounces bittersweet chocolate -- chopped

1 tablespoon honey

2 1/2 pints fresh raspberries

FOR CRUST: Preheat oven to 350 degrees F. Line 9-inch-diameter tart pan with

removable bottom with heavy-duty foil, pressing foil into scalloped sides of

pan. Grease foil and dust with matzo cake meal. Finely grind almonds, sugar,

cinnamon and salt in food processor. Add half of beaten egg (about 1 1/2

tablespoons; reserve remaining egg for another use) and extract and blend

until dough holds together. Using moistened fingertips, press dough over

bottom and up sides of prepared pan.

Bake crust 10 minutes. Wrap fingertips with paper towels and gently, but

quickly, press puffed crust to original shape. Continue to bake crust until

pale golden, about 3 minutes longer. Again, gently press crust to original

shape. Cool crust completely (crust will crisp as it cools). Turn crust out

of pan and carefully peel off foil. Return crust to pan.

FOR FILLING: Brush bottom of crust with 1 tablespoon preserves. Melt

margarine in heavy medium saucepan over medium-low heat. Add chocolate and

whisk until melted and smooth. Remove pan from heat; whisk in 2/3 cup

raspberry puree and honey. Pour chocolate filling into crust; smooth top.

Refrigerate tart until filling is firm, at least 3 hours.

Brush filling with 1 tablespoon preserves. Arrange enough berries, side by

side, atop filling to cover completely, pressing berries lightly into

preserves to anchor. If desired, stir remaining 1 tablespoon preserves in

small saucepan over low heat until melted. Brush tops of berries with warm

preserves to glaze. Refrigerate tart uncovered up to 8 hours before serving.

DO-AHEAD TIP: Tart can be prepared 3 days ahead before decorated with fresh

raspberries. Cover and keep refrigerated.

Description:

" The crust for this tart is chewy like a giant almond macaroon, and the

filling is like a raspberry-flavored chocolate truffle. "

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe3853.htm "

Copyright:

" Fine Cooking Magazine "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 421 Calories; 30g Fat (58.3% calories

from fat); 8g Protein; 40g Carbohydrate; 11g Dietary Fiber; 19mg

Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1

Fruit; 5 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1233 4684 4098 0 0 0

]]>

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<IPrp>

(about 5 ounces) toasted

</IPrp>

</IngR>

<IPrp>

beaten to blend

</IPrp>

</IngR>

<IPrp>

(12 ounce) thawed, juices reserved

</IPrp>

<INtI>

1233

</INtI>

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<IngR name= " seedless raspberry preserves " unit= " tablespoons " qty= " 3 "

code= " I " >

<INtI>

4684

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</IngR>

<IngR name= " unsalted pareve passover margarine " unit= " cup " qty= " 1/4 "

code= " I " >

<IPrp>

(1/2 stick)

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4098

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</IngR>

<IPrp>

chopped

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</IngR>

<DirS>

<DirT>

FOR CRUST: Preheat oven to 350 degrees F. Line 9-inch-diameter tart pan with

removable bottom with heavy-duty foil, pressing foil into scalloped sides of

pan. Grease foil and dust with matzo cake meal. Finely grind almonds, sugar,

cinnamon and salt in food processor. Add half of beaten egg (about 1 1/2

tablespoons; reserve remaining egg for another use) and extract and blend

until dough holds together. Using moistened fingertips, press dough over

bottom and up sides of prepared pan.

</DirT>

<DirT>

Bake crust 10 minutes. Wrap fingertips with paper towels and gently, but

quickly, press puffed crust to original shape. Continue to bake crust until

pale golden, about 3 minutes longer. Again, gently press crust to original

shape. Cool crust completely (crust will crisp as it cools). Turn crust out

of pan and carefully peel off foil. Return crust to pan.

</DirT>

<DirT>

FOR FILLING: Brush bottom of crust with 1 tablespoon preserves. Melt

margarine in heavy medium saucepan over medium-low heat. Add chocolate and

whisk until melted and smooth. Remove pan from heat; whisk in 2/3 cup

raspberry puree and honey. Pour chocolate filling into crust; smooth top.

Refrigerate tart until filling is firm, at least 3 hours.

</DirT>

<DirT>

Brush filling with 1 tablespoon preserves. Arrange enough berries, side by

side, atop filling to cover completely, pressing berries lightly into

preserves to anchor. If desired, stir remaining 1 tablespoon preserves in

small saucepan over low heat until melted. Brush tops of berries with warm

preserves to glaze. Refrigerate tart uncovered up to 8 hours before serving.

</DirT>

<DirT>

DO-AHEAD TIP: Tart can be prepared 3 days ahead before decorated with fresh

raspberries. Cover and keep refrigerated.

</DirT>

</DirS>

<Desc>

The crust for this tart is chewy like a giant almond macaroon, and the

filling is like a raspberry-flavored chocolate truffle.

</Desc>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe3853.htm " />

<CpyR>

Fine Cooking Magazine

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Apple Tart Tatin

Recipe By :Jeanne Thiel Kelley

Serving Size : 10 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup unsalted butter -- (1/2 stick)

2/3 cup sugar

10 medium-firm red delicious apples (about 6 --

peeled, cored, quart

1 sheet purchased frozen puff pastry -- (thawed) or home mad

Melt butter in tart tatin pan over medium heat. Add sugar and cook, stirring

occasionally until sugar melts and turns deep amber colored, about 5

minutes. Remove from heat. Arrange a little less than half of the apples in

bottom of pan, cut side facing up, spacing apples as close together as

possible, forming one layer (bottom will be top of tart).

Arrange remaining apples, round sides up, over apples in pan, filling pan

evenly. Cover with lid and cook slowly over medium-low heat until apples

become juicy and tender at edges, about 25 minutes. Uncover and continue to

simmer slowly (do not burn caramel on bottom of pan) until apples are very

tender and the juices in the bottom of pan are reduced to a thick caramel

(about 1/4 to 1/2-inch deep in pan), about 35 minutes.

Meanwhile, preheat oven to 400 degrees F. Roll out puff pasty sheet to

thickness of 1/4 inch. Cut circle of dough to fit over apples, about 9

1/2-inches in diameter. Tuck edges down covering apples completely. Bake

until crust has puffed, is a very dark golden brown, about 35 minutes. Cool

tart in pan 5 minutes. Invert serving plate atop tart. Using hot pads, grasp

plate and pan handles together firmly. Turn pan with tart and plate over.

Remove pan. Serve warm or at room temperature.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe5597.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 311 Calories; 15g Fat (40.7% calories

from fat); 2g Protein; 46g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol;

63mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fruit; 3 Fat; 1 Other

Carbohydrates.

NOTES : Cooking.com Tip: This French upside-down tart is traditionally made

in a shallow baking dish. Our French tart Tatin pan has a copper exterior

that conducts heat evenly and efficiently. It is also the perfect pan for

baking a cobbler and frittata.

Nutr. Assoc. : 0 0 904704 26911

]]>

</RTxt>

<IPrp>

(1/2 stick)

</IPrp>

</IngR>

<IngR name= " medium-firm red delicious apples (about 6 ounces each) " qty= " 10 "

code= " I " >

<IPrp>

peeled, cored, quartered

</IPrp>

<INtI>

904704

</INtI>

</IngR>

<IPrp>

(thawed) or home made

</IPrp>

<INtI>

26911

</INtI>

</IngR>

<DirS>

<DirT>

Melt butter in tart tatin pan over medium heat. Add sugar and cook, stirring

occasionally until sugar melts and turns deep amber colored, about 5

minutes. Remove from heat. Arrange a little less than half of the apples in

bottom of pan, cut side facing up, spacing apples as close together as

possible, forming one layer (bottom will be top of tart).

</DirT>

<DirT>

Arrange remaining apples, round sides up, over apples in pan, filling pan

evenly. Cover with lid and cook slowly over medium-low heat until apples

become juicy and tender at edges, about 25 minutes. Uncover and continue to

simmer slowly (do not burn caramel on bottom of pan) until apples are very

tender and the juices in the bottom of pan are reduced to a thick caramel

(about 1/4 to 1/2-inch deep in pan), about 35 minutes.

</DirT>

<DirT>

Meanwhile, preheat oven to 400 degrees F. Roll out puff pasty sheet to

thickness of 1/4 inch. Cut circle of dough to fit over apples, about 9

1/2-inches in diameter. Tuck edges down covering apples completely. Bake

until crust has puffed, is a very dark golden brown, about 35 minutes. Cool

tart in pan 5 minutes. Invert serving plate atop tart. Using hot pads, grasp

plate and pan handles together firmly. Turn pan with tart and plate over.

Remove pan. Serve warm or at room temperature.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe5597.htm " />

<Note>

Cooking.com Tip: This French upside-down tart is traditionally made in a

shallow baking dish. Our French tart Tatin pan has a copper exterior that

conducts heat evenly and efficiently. It is also the perfect pan for baking

a cobbler and frittata.

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Blackberry Tarts

Recipe By :

Serving Size : 66 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups granulated sugar

1 cup whole-wheat flour

2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup unsalted butter -- (1 1/2 sticks) cold,

1 large egg

1 teaspoon vanilla extract

1/3 cup seedless blackberry spreadable fruit

Process the sugar in a food processor fitted with the steel blade for 1

minute, to superfine consistency. Add the whole wheat flour and process for

30 seconds. Add the all-purpose flour and salt. Process for an additional 15

to 20 seconds. Scatter the butter on top and process just until crumbly.

Combine the egg and vanilla in a small bowl. Beat lightly and pour over the

mixture in the bowl of the food processor. Process for about 30 seconds to

form a dough.

Turn out onto a sheet of wax paper on a work surface. Work any loose flour

into the dough and form it into a ball. Wrap it in the wax paper and

refrigerate for at least 2 hours.

Preheat the oven to 350 degrees F. Lightly coat cookie sheets with vegetable

oil cooking spray. Remove the dough from the refrigerator and let it warm to

room temperature for about 5 minutes.

Roll the dough into balls by the tablespoonful and place them about 2 inches

apart on the prepared cookie sheets. With the end of a wooden spoon (or a

pinkie finger), make a deep well in the center of each ball, taking care not

to crack the dough. Gently flatten a bit. Put about 1/4 teaspoon of the

blackberry filling in each well.

Bake for 14 to 15 minutes, until the cookies are golden around the edges.

Remove from the oven and cool on the sheets for 3 minutes, then transfer the

cookies to wire racks to finish cooling.

For Strawberry Tarts or Raspberry Tarts, use an equal amount of strawberry

or seedless raspberry spreadable fruit in lieu of the blackberry filling.

Description:

" The blackberry filling provides a nice contrast to the plain, intensely

buttery dough in these cookies, which resemble miniature tarts. "

Source:

" The Complete Cookie "

S(URL):

" http://www.cooking.com/recipes/static/recipe2737.htm "

Copyright:

" Doubleday "

Yield:

" 5 1/2 dozen "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 58 Calories; 2g Fat (33.8% calories

from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 8mg

Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2

Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 2271

]]>

</RTxt>

<IPrp>

(1 1/2 sticks) cold, cut into small pieces

</IPrp>

</IngR>

<IngR name= " seedless blackberry spreadable fruit " unit= " cup " qty= " 1/3 "

code= " I " >

<INtI>

2271

</INtI>

</IngR>

<DirS>

<DirT>

Process the sugar in a food processor fitted with the steel blade for 1

minute, to superfine consistency. Add the whole wheat flour and process for

30 seconds. Add the all-purpose flour and salt. Process for an additional 15

to 20 seconds. Scatter the butter on top and process just until crumbly.

</DirT>

<DirT>

Combine the egg and vanilla in a small bowl. Beat lightly and pour over the

mixture in the bowl of the food processor. Process for about 30 seconds to

form a dough.

</DirT>

<DirT>

Turn out onto a sheet of wax paper on a work surface. Work any loose flour

into the dough and form it into a ball. Wrap it in the wax paper and

refrigerate for at least 2 hours.

</DirT>

<DirT>

Preheat the oven to 350 degrees F. Lightly coat cookie sheets with vegetable

oil cooking spray. Remove the dough from the refrigerator and let it warm to

room temperature for about 5 minutes.

</DirT>

<DirT>

Roll the dough into balls by the tablespoonful and place them about 2 inches

apart on the prepared cookie sheets. With the end of a wooden spoon (or a

pinkie finger), make a deep well in the center of each ball, taking care not

to crack the dough. Gently flatten a bit. Put about 1/4 teaspoon of the

blackberry filling in each well.

</DirT>

<DirT>

Bake for 14 to 15 minutes, until the cookies are golden around the edges.

Remove from the oven and cool on the sheets for 3 minutes, then transfer the

cookies to wire racks to finish cooling.

</DirT>

<DirT>

For Strawberry Tarts or Raspberry Tarts, use an equal amount of strawberry

or seedless raspberry spreadable fruit in lieu of the blackberry filling.

</DirT>

</DirS>

<Desc>

The blackberry filling provides a nice contrast to the plain, intensely

buttery dough in these cookies, which resemble miniature tarts.

</Desc>

<Srce>

The Complete Cookie

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe2737.htm " />

<CpyR>

Doubleday

</CpyR>

</RcpE>

<RcpE name= " Intense Semi-Sweet Chocolate Tart " author= " Executive Pastry Chef

Eddie Hales, The Four Seasons Fountain Restaurant, Philadelphia, PA. " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Intense Semi-Sweet Chocolate Tart

Recipe By :Executive Pastry Chef Eddie Hales, The Four Seasons Fountain

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Dough:

2 cups flour

1/3 cup sugar

12 tablespoons unsalted butter -- (1 1/4 sticks) chill

1 egg

For Chocolate Cream:

14 ounces semisweet chocolate -- chopped

1 1/2 cups heavy cream

3/4 cup milk

2 eggs -- beaten

TO MAKE DOUGH: In a food processor, combine the flour and sugar. Add the

cold butter and pulse the machine 10 to 15 times or until the butter has

been cut into the flour in pieces about the size of oatmeal flakes. While

the machine is running, add the egg, pulsing the machine on and off, for a

few seconds longer, or until the dough comes together. Transfer the dough to

the counter and, if it is still dry, sprinkle it with a teaspoon or so of

water and work the water into the dough. Flatten the dough into a disk, wrap

in plastic wrap and chill, preferably overnight, or for at least 2 hours.

TO ROLL OUT DOUGH: Lightly flour the counter and roll the dough into a

circle, 14 inches in diameter. Drop the dough into a fluted 9.5-inch tart

shell and gently press it in. Prick the bottom surface of the pastry with

the tines of a fork. Wrap the pastry in plastic wrap and refrigerate it for

one hour.

TO PREBAKE TART SHELL: Preheat the oven to 350 degrees F. Line the tart

shell with a piece of foil or parchment paper and then put in pie weights

TO MAKE CHOCOLATE CREAM: Place the chocolate in a medium heatproof bowl. In

a small saucepan, bring the cream and milk to a boil. Remove from the heat,

slowly pour the hot cream into the chocolate and gently whisk until the

chocolate has melted and the mixture is smooth. Slowly whisk in the eggs

until completely combined.

TO BAKE TART: Preheat the oven to 250 degrees F. Place the cooled tart shell

on a baking sheet and carefully pour in the chocolate cream. Bake in the

oven until the cream is just firm in the center, about 35 to 40 minutes. To

check for doneness, gently jiggle the tart. If the filling is set, it will

shake as a firm unit; if underdone, waves will shiver in the center. If the

filling needs more time, continue cooking, checking every 5 minutes, until

done. Remove the tart from the oven and allow it to cool to room

temperature. Do not refrigerate the tart or else the chocolate cream filling

will seize up.

Source:

" Burt Wolf's Local Flavors, Philadelphia, Pennsylvania "

S(URL):

" http://www.cooking.com/recipes/static/recipe5564.htm "

Copyright:

" Cooks' Catalogue, Inc. "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 485 Calories; 34g Fat (60.5% calories

from fat); 6g Protein; 44g Carbohydrate; 1g Dietary Fiber; 121mg

Cholesterol; 38mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0

Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

(1 1/4 sticks) chilled, cut into small pieces

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

beaten