Best Sweet Tarts Recipes

SWEET BUTTER TARTS

Steps:

• Roll out pastry on a lightly floured surface; cut into twelve 4-in. circles. Press onto the bottom and up the sides of greased muffin cups. , In a small bowl, cream butter and brown sugar. Add egg, milk, vanilla and maple flavoring. Stir in raisins., Fill each cup half full. Bake at 375° for 25 minutes or until crust is golden brown.

HARVEST SWEET POTATO PECAN PIE TARTS

Steps:

• Preheat oven t o350°F
• Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
• Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
• Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.

SWEET POTATO TARTS

Steps:

• Use your favorite crust recipe, or buy a prepackaged one at the refrigerated section of your grocery store. Lay the dough flat and cut with a round cookie cutter. Place the dough in cup cake pan that has been buttered. Prebake individual shells until they just begin to turn brown Mix all ingredients well. Pour into tart shell. Bake at 350 degrees for 30 minutes. Top with crushed walnuts, raisins and whipped cream

BROWN SUGAR-SWEET POTATO TARTS

Steps:

• Heat oven to 425°F. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Divide pastry in half. Roll each half into 13-inch rounds. Using individual 4 1/2-inch foil tart pan as a guide and cutting 1/2 inch wider all the way around, cut each pastry round into 4 (5-inch) rounds. Fit pastry rounds in bottom and just up to top edge of 8 individual 4 1/2-inch foil tart pans. Place tart pans on large cookie sheet. Bake tart shells 3 to 4 minutes or until dry; cool.
• Cut pastry scraps into small leaf shapes or other fall shapes. Place cutouts on another cookie sheet; sprinkle with small amount of granulated sugar if desired. Bake 6 to 7 minutes or until golden brown; cool.
• In food processor, place sweet potatoes and 2 tablespoons reserved syrup. Cover and process until smooth. Spoon into large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 teaspoon salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour into partially baked tart shells.
• Reduce oven temperature to 375°F. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove from pans. Place on individual dessert plates. Garnish with pastry leaves and whipped topping.

SWEET DOUGH FOR PIES AND TARTS

Steps:

• To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork, continuing to stir until the dough begins to hold together, but still appears somewhat dry. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth.
• To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth.
• Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch disk. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour

SWEET VANILLA CUSTARD TARTS

Steps:

• Preheat oven to 400°F.
• The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
• Then add the egg yolks and up to 2 tablespoons of water.
• Mix to make a soft dough.
• Wrap in plastic wrap.
• Put in refrigerator to chill.
• Pour the milk into a heavy-bottomed saucepan.
• Split the vanilla bean lengthwise.
• Scrape out the inner seed mass.
• Add the seed mass and the bean to the milk.
• Heat the milk.
• Bring to a simmer.
• Remove from heat.
• Let the vanilla infuse the milk with flavor.
• In a medium to large bowl, whisk the sugar, egg, and egg yolks.
• Pour the hot milk into the egg mixture and whisk.
• Remove the vanilla bean pod.
• Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
• Place the tart tins on a baking sheet and then fill with the vanilla filling.
• Bake for 25 minutes.
• Enjoy!

HARVEST SWEET POTATO PECAN PIE TARTS

Steps:

• Preheat oven to 350 degrees.
• Combine sweet potato, granulated sugar, cinnamon and salt, stirring well.
• Combine pecans, brown sugar, syrup, vanilla and egg white, stirring well.

SWEET ONION PHYLLO TARTS

Steps:

• In a large skillet over medium heat, cook onion in butter until tender. Remove from the heat; cool slightly. , In a small bowl, combine the cheese, onion dip, mayonnaise, pepper and onion. Spoon a scant tablespoonful into each tart shell; top with tomato., Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until heated through.

SWEET TARTS

Steps:

• Mix with lots of ice and pour!
• Shots or On The Rocks is best!
• I took a picture of it in a martini glass which was great if you like it sweet!

SWEET BAKERY LEMON MERINGUE TARTS

Steps:

• Preheat oven to 350°F Butter 8 tartlet pans and set aside. Put the sugar, salt, flour, almonds, and almond extract in the bowl of a food processor and process to mix. With the machine running, add the butter in the feed tube about 2 tbsp at a time. Process until dough forms a ball.
• Press dough into tartlet pans and bake until golden brown, about 20 minutes. Remove from the oven and let cool.
• To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a metal bowl, whisk until the curd thickens and coats the back of a spoon.
• Pour into prepared tartlet shells.
• To prepare the meringue, put the egg whites and the cream of tartar in the bowl of a heavy duty mixer and mix on high speed until the egg whites are very fluffy.
• With machine running add the sugar a little at a time. Continue to whip on a high speed until whites are shiny and stiff peaks form.
• Place meringue in a pastry bag fitted with a large star tip and pipe over the curd.
• To brown the outside if the tartlets, place the tartlets on a broiler pan and brown.

SWEET CHEESE TARTS

Steps:

• In a chilled mixing bowl, combine the flour, sugar, salt, butter, and lard. Rub the flour and fat together with your fingertips until the mixture is flaky and the consistency of coarse bread crumbs. Drizzle half of the beaten egg over and toss until the dough comes together, adding the remaining egg if necessary to bind the dough. Gather the dough into a compact ball and refrigerate for at least 1 hour before rolling out.
• Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 3 1/2 inch rounds. Gather the scraps into a ball, re-roll them and cut more rounds. Repeat until you have used all the dough. Fit the dough rounds into ungreased 2 1/2 inch tart pans or the cups of a muffin pan, pressing them gently against the bottoms and sides to form deep molds. Place the pan in the freezer for 10 minutes to firm the dough. Place the tins on a baking sheet and bake for about 20 minutes, until the pastry is golden brown. Set the shells aside in their tins to cool.
• Reduce the oven to 350 degrees. In the bowl of an electric mixer or with a handheld mixer, beat the cream cheese, farmers cheese, and sugar together until light and fluffy. Add the egg yolk, cinnamon, and salt and beat until smooth.
• Spoon the filling into the tart shells, dividing it evenly, and filling up to within 1/4-inch of the top. Bake in the middle of the oven for 20 minutes, or until the filling is set and doesn't jiggle when shaken. Cool the tarts to room temperature and carefully slip them out of their tins. Serve, garnished with a few grape halves.

BLACK FOREST SWEET HEART TARTS

Steps:

• Cut heart shapes from cake or use as is. Beat whipping cream and sugar until stiff peaks form; fold in vanilla.
• Combine cherry pie filling and almond extract.
• For each serving; spread cherry pie filling over cake heart shape.
• Top with whipping cream.
• Garnish with chocolate curls and slivered.
• almonds, if desired.

SWEET AND SAVORY CRAB TARTS

Steps:

• In a small bowl, combine the cream cheese, crab and onions until blended. place the tart shells on an ungreased baking sheet.
• Fill each with 1 tablespoon crab mixture. Top each with 1 teaspoon cranberry sauce. Bake at 375 for 12-15 minutes or until heated through.