Showing posts with label tarts. Show all posts
Showing posts with label tarts. Show all posts
Monday, November 21, 2022
Monday, June 18, 2018
Blueberry Preserve Tart with Almonds
Would you care to join me for some Fergolotta with Almonds and Jam? I've had this recipe for some time, and finally decided to make it. You can choose one of my blue and white teacups for your tea. My friend, Joy, gave me the beautiful pottery pitcher when we first moved to Texas going on 32 years ago. Joy and I were friends in Ohio, and she and her hubby moved here six months before we did. Joy is one of those kind, gentle souls, that is always there for me.
Cissy and her brother, Caiden, joined me for Cooking/Art Camp this week. After having lunch at Chik Fil A, we went and filled up a grocery bag to donate to a local Food Pantry. My church collects these bags once a month, and my helpers found things that were needed.
Both of the kids asked if we were having Cooking Camp. I can't tell you what a JOY it is for me to know that they care so much!! We made S'Mores Pops and they had fun putting these together. I had seen this idea on the Today Show as a less calorie version of S'Mores. You just use a lollipop stick, dip the bottoms in melted chocolate, and then dip in crushed graham cracker. We also dipped some in sprinkles. These would make fun party favors, too!
My son Mike, taught the kids and I how to make a watercolor sunset painting, and then we added a fine point sharpie palm tree at the end. Aren't they pretty?
Yield: 8
Blueberry Preserve Tart with Almonds
The actual name of this recipe is Fergolotta with Almonds and Jam, and I'm not sure what magazine I cut this recipe from. It says that the recipe is adapted from Millie's Bistro, in Toronto. I had some homemade blueberry preserves, but I think raspberry, peach, or apricot would be good, too.
ingredients:
1 and 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup sugar
1/2 teaspoon almond extract (the recipe calls for 1/4 teaspoon, but I wanted more)
1/4 teaspoon salt
1 and 1/2 cups flour
1/3 cup blueberry preserves or jam
1/3 cup sliced almonds
instructions:
Beat together butter and sugar in a bowl with an electric mixer until pale and fluffy, about 4 minutes, then beat in extract and salt.
Add flour and mix at low speed until just combined.
Reserve 1/2 cup of dough, wrap in plastic wrap, and chill.
Press remainder with floured fingers onto bottom and sides of 10" x 1" tart pan, with removable bottom. Chill shell until firm, about 30 minutes.
Preheat oven to 350 degrees.
Spread preserves over bottom of tart shell, then crumble the reserved dough over the preserves. Sprinkle with almonds.
Bake in middle of oven until golden brown, about 40 minutes.
Cool tart in pan on a rack, then remove side of pan. Serve warm or at room temperature.
I am sharing this with these lovely parties:
Monday, September 7, 2015
Mini Filled Tarts - A Labor (less) Day Treat
Please join me for a labor-less treat for Labor Day! I can't get enough of cheery sunflowers and this bouquet from Costco provided me with enough flowers to spread around the house.
I'm using another of my painted teacups and matching plates from my late Great Aunt Kitty.
These yummy treats were inspired by Janet at Rosemary and Thyme, and you can check out her beautiful pastries here. Janet used mason jar lids and rims to place her pastry into and then baked them, and then filled them with chocolate hazelnut spread. I had a box of mini tart shells in my pantry that I had bought awhile back from HomeGoods and used them. All you do is fill the shells with some chocolate hazelnut spread (Nutella) and top with a raspberry..... Easy-peasy!!
This is the box of tart shells that I found, but mini tart shells can also be found in the freezer section at the grocery store. I hope that this inspired you to make a labor- less treat sometime soon.
If you love teacups or mugs, please sign up for this lovely exchange. You do not need to have a blog to participate:
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Tea Time Tuesday
Thank you for your visit! xo
Monday, July 27, 2015
Tomato Tart and Cooking Camp
This Nana is having one of her favorite Summer time treats out on the patio. I've posted this recipe before, which you can find here, but will share it again. It's such a perfect meal, with pie crust, garlic, cheese and tomatoes....so simple, but sooooo delicious! The recipe for the Tomato Tart is at the end.
My friend Rosie gifted me with several teacups from her late Mother's collection, as she knew that I would use and love them. Isn't this Strawberry by Royal Grafton, a beauty?
Yes, the kids and I are still busy at our weekly Cooking Camp! Here are the little sweethearts after making our Teddy Bears at the Beach cupcakes. You can find directions here. We've made these before, but the kids have fun creating their little scenes.
We also made Caterpillar Cheese Balls. You can use a favorite cheese ball recipe, and divide it into 8 balls, roll in parsley, leaving one ball plain. Add some pretzels and raisins and there you have it! This adapted version came from my Great Balls of Cheese cookbook, by Michelle Buffardi. Each family of kids took one of the caterpillars home to share with their family.
We also made Hot Buttered Soft Pretzels, which was a recipe from King Arthur Flour. You can see that the pretzels are all labeled by one of my campers. We want everyone to be sure to get their own!! This is a quick yeast dough recipe, with only a 30 minute rise. The kids loved these and afterwards I took the little bakers to my neighborhood pool to cool off! You can find the recipe for the pretzels here.
Tomato Tart
1 refrigerated pie crust
1 garlic bulb
1/2 t. olive oil
1 1/2 cups shredded fontina cheese
4 large tomatoes
1/2 t. salt
1/4 t. pepper.
Press
refrigerated pie crust on bottom & up sides of a tart pan. Bake at
450 degrees for 9 minutes or until lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil. Fold foil to seal.
Bake
garlic at 425 degrees for 30 minutes, or until the garlic is tender.
Test it with a paring knife. Squeeze pulp from garlic cloves into
bottom of baked pie crust.
Sprinkle 1/2 cup of fontina cheese over the garlic.
Slice tomatoes & place on folded paper towels. Sprinkle with salt & pepper & let stand for 10 minutes.
Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
Bake at 350 for 30-45 minutes or until lightly browned. I like to add some minced fresh basil before serving.
NOTE:
In place of the garlic bulb, I often just sprinkle the crust with
garlic powder. Also, in place of the fontina, which can be pricey, I'll
sub an Italian blend shredded cheese.
I am sharing this with:
Wednesday, August 6, 2014
Tomato Tart
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I
cut this recipe out of a 2003 Southern Living magazine. It is a recipe
of Carolyn Lemley, who along with her husband, grow tomatoes in east
Texas & sell them at the Dallas Farmers Market. I love this recipe
because it showcases tomatoes & not the mayonnaise, etc, that are
often ingredients in other tomato pies. It truly is delicious and one of my very favorite Summer recipes. I hope
you'll try it!
1 refrigerated pie crust
1 garlic bulb
1/2 t. olive oil
1 1/2 cups shredded fontina cheese
4 large tomatoes
1/2 t. salt
1/4 t. pepper.
Press
refrigerated pie crust on bottom & up sides of a tart pan. Bake at
450 degrees for 9 minutes or until lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil. Fold foil to seal.
Bake
garlic at 425 degrees for 30 minutes, or until the garlic is tender.
Test it with a paring knife. Squeeze pulp from garlic cloves into
bottom of baked pie crust.
Sprinkle 1/2 cup of fontina cheese over the garlic.
Slice tomatoes & place on folded paper towels. Sprinkle with salt & pepper & let stand for 10 minutes.
Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
Bake at 350 for 30-45 minutes or until lightly browned. I like to add some minced fresh basil before serving.
NOTE:
In place of the garlic bulb, I often just sprinkle the crust with
garlic powder. Also, in place of the fontina, which can be pricey, I'll
sub an Italian blend shredded cheese.
I am sharing this with:
Monday, June 10, 2013
Lemon Curd Tarts
Easy Microwave Lemon Curd
- 1 cup freshly squeezed lemon juice (about 4 large, juicy lemons)
- 1 cup sugar (I grated the rind from 2 of the lemons and combined with the sugar in a food processor, for an intense lemon flavor)
- 1/2 cup (8 tablespoons) butter, melted
- 2 large eggs
1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Makes about 2 cups.
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I'm having blackberry and sage infused water today in the garden, which was inspired by my candle, which is scented with the same things. To make the water, crush some blackberries, add water and some fresh sage leaves, and infuse overnight. It makes a beautiful pink color and is very refreshing for summer!
I added some pretty pink trim to my canning jar. My lady vase is filled with some pink flowers, sage leaves and a couple of fern sprigs.
Thank you for your visit! xo
Monday, October 22, 2012
Rustic Apple Tart
INGREDIENTS
1 refrigerated pie crust (from 15-ounce package) |
My new $ Tree mug says, "Soothing pleasures are the best. Tea soothes the soul". |
1 egg white, lightly beaten
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
a little freshly grated nutmeg, if desired
3-4 apples, peeled and thinly sliced (I ended up using only three as they were large)
TOPPING (optional)
2 T. flour
2 T. brown sugar
1 T. butter
DIRECTIONS
1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
2. Mix sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white.
3. Mix flour and brown sugar together. Cut in butter until it forms crumbs. Sprinkle on top of the apples. If not using the topping, sprinkle the outside crust with about a teaspoon of sugar.
4. Bake about 40 minutes or until apples are tender. Cool slightly before serving.
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2. Mix sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white.
3. Mix flour and brown sugar together. Cut in butter until it forms crumbs. Sprinkle on top of the apples. If not using the topping, sprinkle the outside crust with about a teaspoon of sugar.
4. Bake about 40 minutes or until apples are tender. Cool slightly before serving.
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