THE BELOW GIVEN RECIPES FOR TARTS ARE VERY EASY TO MAKE AND VERY DELICIOUS TO TASTE.
BUTTERSCOTCH TART
INGREDIENTS FOR THE BUTTERSCOTCH TART
2 cups. light brown sugar
2 tbsp. flour (rounded)
2 whole eggs
1 tsp. vanilla
3 tbsp. butter (sm. chunks)
1/4 cup. fine ground nuts
1 tsp. vinegar
METHOD FOR MAKING THE BUTTERSCOTCH TART
Mix brown sugar and flour. Add rest of ingredients; mix well. Put in unbaked pastry shells in muffin tins. Fill 1/2 full. Bake at 400 degrees for 10-12 minutes. Reduce to 325 degrees for 20-25 minutes.
BUTTER TART
INGREDIENTS
1/3 cup butter
1/3 cup margarine
1 cup packed brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 (9 inch) pastry for a 9 inch single crust pie
DIRECTIONS:
1. Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
2. In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
3. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.
FRUIT JAM TART
Ingredients
225g Plain Flour
115g Butter, chilled and cut into small pieces
1 tsp Golden Caster Sugar
1 Egg Yolk
1-2 tbsp Cold Water
A Little Flour for dusting
18 heaped tsp Jam e.g. Raspberry, Apricot, Strawberry or Blackcurrant
METHOD FOR MAKING THE FRUITY JAM TART
1. Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
2. Stir in the sugar.
3. Use the knife to mix in the egg yolk, then add the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
4. Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes – this will make it easier to roll out.
5. Turn the oven on to 200°C/400°F/Gas Mark 6.
6. Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
7. Dip the cutter in flour then cut out as many circles as you can – you may need to gather the bits of pastry up and roll them out again to make 18 circles.
8. Lay the rounds of pastry in the tart tin and press them gently into place.
9. Prick the base of each tart once with a fork.
10. Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden.
11. Using oven gloves take the tray out of the oven.
12. Carefully put 1 heaped teaspoon of jam into each tart and using oven gloves put the tray back into the oven for 6 minutes.
13. Using your oven gloves take the tray out of the oven.
14. Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack.
15. You could make these with any jams or fruit you like – try apricot jam with sliced fresh apricot, golden syrup with peeled sliced apple.
ALMOND FRUIT TART
INGREDIENTS REQUIRED FOR MAKING THE CRUST
1/2 cup. butter, softened
1/2 cup. sugar
1 egg yolk
1 tsp. vanilla extract
3/4 cup. sliced, toasted almonds
INGREDIENTS REQUIRED FOR MAKING THE FILLING:
1 (8 oz.) cream cheese
2 tbsp. sugar
1/2 tsp. almond extract
1 tsp. vanilla
1/4 cUP. apricot jam
1 tbsp. water
USE Fresh fruit of choice to cover tart (strawberries, kiwi, grapes, bananas)
METHOD FOR MAKING THE CRUST
Cream the butter and sugar together. Beat in the yolk, vanilla extracts and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Prick shell. Bake at 375 degrees until golden, about 10 minutes; cool.
METHOD FOR MAKING THE FILLING
Beat the cream cheese and sugar together. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top. Whisk jam and water over medium heat. Boil 30 seconds. Cool slightly. Brush over fruit.
YOUR ALMOND FRUIT TART IS READY.ENJOY!!!
BUTTERSCOTCH TART
INGREDIENTS FOR THE BUTTERSCOTCH TART
2 cups. light brown sugar
2 tbsp. flour (rounded)
2 whole eggs
1 tsp. vanilla
3 tbsp. butter (sm. chunks)
1/4 cup. fine ground nuts
1 tsp. vinegar
METHOD FOR MAKING THE BUTTERSCOTCH TART
Mix brown sugar and flour. Add rest of ingredients; mix well. Put in unbaked pastry shells in muffin tins. Fill 1/2 full. Bake at 400 degrees for 10-12 minutes. Reduce to 325 degrees for 20-25 minutes.
BUTTER TART
INGREDIENTS
1/3 cup butter
1/3 cup margarine
1 cup packed brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 (9 inch) pastry for a 9 inch single crust pie
DIRECTIONS:
1. Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
2. In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
3. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.
FRUIT JAM TART
Ingredients
225g Plain Flour
115g Butter, chilled and cut into small pieces
1 tsp Golden Caster Sugar
1 Egg Yolk
1-2 tbsp Cold Water
A Little Flour for dusting
18 heaped tsp Jam e.g. Raspberry, Apricot, Strawberry or Blackcurrant
METHOD FOR MAKING THE FRUITY JAM TART
1. Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
2. Stir in the sugar.
3. Use the knife to mix in the egg yolk, then add the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
4. Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes – this will make it easier to roll out.
5. Turn the oven on to 200°C/400°F/Gas Mark 6.
6. Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
7. Dip the cutter in flour then cut out as many circles as you can – you may need to gather the bits of pastry up and roll them out again to make 18 circles.
8. Lay the rounds of pastry in the tart tin and press them gently into place.
9. Prick the base of each tart once with a fork.
10. Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden.
11. Using oven gloves take the tray out of the oven.
12. Carefully put 1 heaped teaspoon of jam into each tart and using oven gloves put the tray back into the oven for 6 minutes.
13. Using your oven gloves take the tray out of the oven.
14. Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack.
15. You could make these with any jams or fruit you like – try apricot jam with sliced fresh apricot, golden syrup with peeled sliced apple.
ALMOND FRUIT TART
INGREDIENTS REQUIRED FOR MAKING THE CRUST
1/2 cup. butter, softened
1/2 cup. sugar
1 egg yolk
1 tsp. vanilla extract
3/4 cup. sliced, toasted almonds
INGREDIENTS REQUIRED FOR MAKING THE FILLING:
1 (8 oz.) cream cheese
2 tbsp. sugar
1/2 tsp. almond extract
1 tsp. vanilla
1/4 cUP. apricot jam
1 tbsp. water
USE Fresh fruit of choice to cover tart (strawberries, kiwi, grapes, bananas)
METHOD FOR MAKING THE CRUST
Cream the butter and sugar together. Beat in the yolk, vanilla extracts and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Prick shell. Bake at 375 degrees until golden, about 10 minutes; cool.
METHOD FOR MAKING THE FILLING
Beat the cream cheese and sugar together. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top. Whisk jam and water over medium heat. Boil 30 seconds. Cool slightly. Brush over fruit.
YOUR ALMOND FRUIT TART IS READY.ENJOY!!!
