CALAMANSI TART
Due to the limited availability of key lime here in Malaysia, I've decided to substitute this main ingredient with calamansi, which are locally grown and can be found in abundance. I find that the flavors go extremely well together and would definitely be a hit for those who do not quite favor the bitterness of lime but who wish to enjoy a light and zesty, yet creamy, dessert. Hope you'll try it out!
Provided by Dariah92
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine biscuit crumbs, butter, and sugar in a bowl using fingers until well combined. Press mixture into bottom and sides of a tart pan and flatten evenly using a spoon.
- Bake in the preheated oven until golden, 7 to 8 minutes. Remove from oven and leave oven on. Allow shell to rest while preparing filling.
- Whisk egg yolks and calamansi peel in a bowl on high speed until light and fluffy. Reduce speed to medium and gradually add condensed milk until smooth and thickened. Stir in calamansi juice and mix just until well combined. Pour mixture into tart shell.
- Bake in the hot oven until set and not browned, about 10 minutes. Cool on a wire rack until tart reaches room temperature, about 30 minutes. Refrigerate until cool, about 30 minutes more, before serving.
- Meanwhile, whip heavy cream and sugar together in a bowl until stiff peaks form.
- Slice tart into 6 equal pieces and top with a generous amount of whipped cream.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 80.1 g, Cholesterol 204.4 mg, Fat 41.5 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 24.2 g, Sodium 516.8 mg, Sugar 58.4 g
CHEF JOHN'S PEACH TARTLETS
This recipe features the unusual and exotic Chinese five-spice powder. Peaches are a natural pairing for the aromatic blend of anise, ginger, cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns, which usually make up this thousand-year-old spice.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
- Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
- Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
- Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
- Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
- Bake in the preheated oven until golden and bubbling, about 15 minutes.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 31.6 g, Cholesterol 30.9 mg, Fat 19.7 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 284.2 mg, Sugar 9.4 g
PEACH TARTLETS WITH APRICOT GLAZE
This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears.
Provided by foodelicious
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 32m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
- Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
- Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
- Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 21.5 g, Fat 10.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 73.6 mg, Sugar 6.7 g
FRANGIPANE PEAR TART
A light and fluffy pear tart with almond and a sweet pastry base.
Provided by Virginia Theobald
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h15m
Yield 8
Number Of Ingredients 22
Steps:
- Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
- Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
- Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
- Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
- Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
- Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 94 g, Cholesterol 103.5 mg, Fat 24.1 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 171.1 mg, Sugar 65.8 g
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