GardenSMART Newsletter Signup
 
Visit our Sponsors!
Visit our Sponsors and win.

Tarts, Sweet & Savory

When I was in cooking school, we made a lot of tarts, such as fruit tarts with fresh berries, and savory tarts with asparagus and other vegetables. The presentation of the tarts was also very important. We didn’t just put a pastry shell in and fill it. There had to be some planning to make it look fabulous at a party or dinner.

One of the savory tarts that I have really enjoyed is an asparagus tart made in a 14 x 4-inch tart pan.

This is a beautiful tart when removed from the rectangular pan and put on a long platter, and served with a salad with vinaigrette for a light supper.

Fancy Asparagus Tranche
(From Simple Tarts by Elizabeth Wolf-Cohen)

For this tart, use your favorite pastry crust large enough for a 10-inch pie shell

And place the crust to fit  into a 14 x 4-inch tart pan, and partially blind bake the crust. Set aside to cool.

For the filling:
1 tablespoon butter
1 pound thin asparagus tips, well washed
½ cup half and half
2 eggs
1 egg yolk
½ teaspoon salt
¼ teaspoon cayenne pepper
3 tablespoons freshly chopped dill or chives
2 teaspoons Dijon mustard

Preheat the oven to 350°. Set the tart shell on a baking sheet for easy handling.

In a large skillet over medium-high heat, melt the butter. Add the asparagus tips and cook, tossing

gently until tender-crisp and brightly colored, 1-2 minutes. Remove from the heat and cool slightly.

Arrange the asparagus spears crosswise and top to tail in the tart shell.

Beat the half and half, eggs and egg yolk until well blended. Season with salt and cayenne pepper, then stir in the dill or chives and mustard. Pour into the tart shell. Bake until set and golden, about 25 minutes. Transfer to a wire rack to cool slightly. Serve hot or warm.

When we made the fruit tarts at Le Cordon Bleu, we never mixed the fruit, but instead put the fruit in sections.

 

Simple Fruit Tarts
(Memories From Home, Cooking With Family & Friends)

9-inch Cookie pie shell in frozen food section Or Pâte Brisée
Blackberries
Blueberries
Raspberries
Sliced kiwi
½ cup seedless raspberry jam
½ cup good apricot preserves or jam

Thaw the dough and place the cookie dough in a 9-inch tart shell. Cut off any excess dough from the edges. Or make Pâte Brisée from the recipe below. Put foil or parchment paper in the shell and then fill the shell with rice or dried beans.

Bake for 10 minutes in a 375° preheated oven. Remove the paper and bean or rice and prick the shell all over with a fork. Bake for another 8 to 10 minutes or until the shell has browned. Set aside to cool.

Melt the raspberry jam in a small saucepan or the microwave.  Place the raspberry jam on the bottom of the cooled tart shell. Fill the shell with fruit. Place the fruit on top of the raspberry jam. Melt the apricot jam and brush it on the fruit. Refrigerate any un-served tart.

 

Pâte Brisée
(Pie Crust)

1-3/4 cups all purpose flour
1 stick unsalted butter, cut into small pieces
2 tablespoons sugar
¼ teaspoon salt
1 tablespoon lemon juice
1 egg yolk, beaten
2 tablespoons ice water

Preheat oven to 425°. Place flour and butter in a food processor. Process on the “on” and “off” for about 8 times. Combine the salt, sugar, lemon juice, egg yolk and water in a small bowl. Turn on processor and add the liquid down the processor tube. Process until dough forms a ball. Chill the dough for 1 hour.

Roll the dough to 1/8-inch thickness on a floured surface. Fit into a 9-inch tart pan. Place parchment paper or wax paper inside the shell. Fill with beans or rice. Bake for 8 minutes. Reduce the oven temperature to 375°. Remove the parchment along with the filler. Place tart shell back in the oven and bake until golden brown. Remove from the oven and cool before using.

Visit Chef Linda at her website:  www.cheflindaweiss.com
and her blog:  www.lindaallaboutfood.blogspot.com

Linda’s first book, Memories From Home, Cooking with Family & Friends
is available at Amazon.com or at her website.

 


All articles are copyrighted and remain the property of the author.

Article URL:
http://www.GardenSMART.com/?p=articles&title=Recipe_-_Tarts


Back to Articles List                               

   
 
FEATURED ARTICLE
GardenSMART Featured Article

By Natalie Carmolli, Proven Winners ColorChoice, Photographs courtesy of Proven Winners

There are few things more satisfying than seeing your beautiful garden in full bloom...and it's especially thrilling to see it abuzz with the activity of butterflies and bees. Want to bring more activity to your garden? Here's a guide to choosing unique, colorful, easy-care plants that provide a much-needed place for pollinators of all sizes to do their work. Read more...


Jump into Spring with savings up to $2200 on this Exclusive Cruise of the Rivers of Holland & Belgium with Eric Johnson Host of GardenSMART from PBS

Sail right into the pages of a storybook on our European garden tour through Holland and Belgium.

MAY 6-16, 2018

As low as $3799 per person/do, Price includes airfare from New York, Atlanta, Seattle, Chicago. CALL FOR OTHER CITIES THROUGHOUT THE USA

> Click Here For Details <

Watch filming and be part of the fun, telling your favorite...and not so favorite Dirty Tales. 2 Nights Amsterdam & 7 Nights River. Visit Amsterdam, Holland, Belgium, Kinderdijk, Antwerp, Bruges, Keukenhof Gardens, Rotterdam and More!

This Exclusive, Five-Star, Cruise & Garden Tours Vacation Includes:

  • 2 nights in Amsterdam including gorgeous hotel, wonderful tours and daily breakfast
  • 7 nights on the new, flagship Amadeus Silver III river cruise ship Incredible excursions in Arnhem, Kinderdijk, Rotterdam, Antwerp, Ghent, Bruges and Utrecht
  • All of your meals on board the ship, including wine with dinner
  • Deluxe motorcoach transportation
  • Transfers and luggage handling in Amsterdam
  • Hosted by Eric Johnson of PBS' GardenSMART
  • Fully narrated so you won't miss a thing!

Reserve space now by calling toll-free 206-935-6848 or make a reservation here.


 
   
  Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!  
   
   
   
 
   
Copyright © 1998-2012 GSPC. All Rights Reserved.