Tart Recipes
Unless otherwise noted, these recipes each make one 11-inch tart or three 4-inch tarts.
Apple Tart 
3 medium apples, peeled, cored, and thinly sliced
1 Sweet Tart Crust (unbaked)
3 tbsp cinnamon sugar
1/4 cup apricot jam, melted
2 tbsp unsalted butter, melted
Preheat oven to 450 degrees.
Thinly slice the peeled apples and arrange in the tart shell.
Sprinkle with cinnamon sugar.
Bake for half an hour.
Smear melted jam over baked apples.
Bake again until golden. Approx. 8 minutes.
Serve warm.
Apricot Tart
3/4 cups granulated sugar, divided use
1 tbsp milk
1 tbsp grated orange peel
2/3 cup heavy cream
1 tbsp cornstarch
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup water
4 medium apricots
2 cups strawberries
1 (11-ounce) can mandarin oranges, drained
Combine 1/4 cup sugar, milk and orange peel; mix well.
Add cream and beat until thickened.
Spread mixture over bottom of baked tart shell.
Combine remaining sugar, cornstarch, juices and water in saucepan; mix well.
Bring to boil over medium heat; cook and stir 1 minute longer.
Refrigerate at least 2 hours to cool mixture.
Spoon filling over cream cheese layer in pastry.
Arrange fruit over top and serve.
Blueberry Tart
1 Sweet Tart Crust (unbaked)
4 cups blueberries
3/4 cup sugar
1 egg, beaten
1 tbsp cornstarch
2 tbsp water
3 tbsp lemon juice
Preheat the oven to 375 degrees.
Place blueberries in a bowl and sprinkle with 3/4 cup sugar.
Stir in beaten egg.
In a small bowl dissolve cornstarch in water and lemon juice.
Transfer all to a large saucepan and cook slowly until bubbly and thick.
Pour the berry mixture in to the crust and bake for 45 minutes, or until bubbly and crust is done.
Blueberry Meringue Tart
1 Basic Tart Crust (unbaked)
3 egg whites
3 tbsp powdered milk
1 tsp vanilla
2 tbsp granulated sugar
1 (1/4-oz.) package unflavored gelatin
1 cup red wine
3 tbsp granulated sugar
2 cups blueberries
Preheat oven to 275 degrees.
Beat the 3 egg whites until stiff.
Gradually beat in 3 tablespoons powdered milk.
Beat in 1 teaspoon vanilla and 2 tablespoon sugar; continue beating until the mixture is firm.
Spoon the mixture into a 10" tart pan. Spread the mixture with the back of a spoon until the bottom and sides of tart pan are lined. Bake for 15 to 20
minutes, or until golden brown.
Cool on a wire rack.
In a saucepan, mix 1 package unflavored gelatin, 1 cup red wine, and 3 tablespoons sugar.
Stir over low heat until the gelatin is dissolved.
Chill until syrupy.
Stir in 2 cups blueberries.
Spoon the mixture into the cooled crust.
Chill before serving.
Coffee-Walnut Tart
1 Basic Tart Crust (unbaked)
4 eggs
1/3 cup instant coffee (or espresso) powder
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1 tbsp flour
1 tsp vanilla
1/4 tsp salt
2 tbsp butter
1 1/2 cups walnut pieces (for richer flavor, toast them)
Preheat oven to 350 degrees.
Mix together the eggs and coffee until the eggs are frothy and the coffee dissolves.
Mix in sugar, brown sugar, corn syrup, flour, vanilla, and salt.
Stir in the butter.
Pour into pastry.
Sprinkle walnuts over the filling.
Bake 55-60 minutes until the center is firm.
Lemon Tart
1 Basic Tart Crust (unbaked)
1/2 cup butter or margarine
2 cups sugar
6 eggs
1/4 cup flour
3/4 cup sugar
2/3 cup lemon juice
1 tbsp grated lemon peel
1/8 tsp ground nutmeg
Preheat oven to 350 degrees.
Cream 1/2 cup butter.
Gradually add 2 cups sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour and 3/4 cup sugar.
Add to the creamed mixture alternately with lemon juice, beginning and ending with the flour mixture.
Stir in grated lemon peel.
Sprinkle the crust lightly with nutmeg.
Pour the filling into the crust.
Bake for 30 minutes or until lightly browned.
Margarita Tart
1 Graham Nut Crust (unbaked)
1 (14-ounce) can sweetened condensed milk
4 egg yolks
1/2 cup fresh lime juice
1/4 cup tequila
2 egg whites
1 tbsp granulated sugar
Optional garnish (whipped cream, fresh lime, whatever makes it looks delicious)
Prepare Graham Nut Crust in a 9" tart pan.
Preheat oven to 325 degrees.
Stir condensed milk, egg yolks, lime juice, and tequila in medium bowl to blend. (The mixture will be sort of beige. For a more margarita-y look, add a couple drops of green food coloring.) Then set this condensed milk mixture aside.
Beat egg whites with sugar until soft peaks form.
Gently fold 1 1/2 cups condensed milk mixture into egg white mixture.
Fold remaining milk mixture into egg white mixture until just incorporated.
Pour mixture into prepared crust.
Bake until filling puffs up slightly and wooden pick inserted into center comes out with some moist filling attached, about 40 minutes.
Cool tart completely, then chill until cold, at least 2 hours.
Garnish.
Raspberry Custard Tart
1 Basic Tart Crust (unbaked)
2 eggs
1 cup sugar
1/3 cup butter, melted
2 tsp lemon juice
1 tsp vanilla
1/2 cup raspberry jam
Preheat oven to 400 degrees.
Prepare Basic Tart Crust in a 9" tart pan.
Combine eggs, sugar, melted butter, lemon juice and vanilla.
Pour into the crust.
Bake for 15 minutes or until filling is set.
Remove from oven; cool before removing from pan.
Spread raspberry jam on the top of the tart and serve.
Rice Pudding Tart
1 Basic Tart Crust (baked)
1 cup cooked rice
1 cup low-fat milk
1/3 cup sugar
1/4 cup seedless raisins
1/8 tsp salt
2 eggs, beaten
3/4 cup heavy cream
1/2 tsp vanilla
1/4 tsp almond extract
1/8 tsp ground nutmeg for garnish
Fresh berries for garnish
Fresh mint for garnish
Preheat oven to 350 degrees.
Combine rice, milk, sugar, raisins and salt in medium saucepan.
Cook over medium-low heat 30 to 35 minutes or until thick and creamy, stirring frequently.
Remove from heat; add one-fourth rice mixture to eggs.
Return egg mixture to saucepan.
Stir in cream and extracts.
Pour into crust.
Sprinkle with nutmeg.
Bake 20 to 30 minutes or until pudding is set.
Cool on wire until it's room temperature.
Garnish with berries and mint.
Strawberry Tart
1 Sweet Tart Crust (unbaked)
1/2 cup sugar
1/4 cup cornstarch
4 cups strawberries (rinsed, hulled, and halved)
1 tbsp butter
Preheat oven to 400 degrees.
Combine sugar and cornstarch.
Toss in strawberries until evenly coated.
Fill crust.
(This tart looks gorgeous with a lattice top, if you care to double the crust recipe and add one.)
Bake 40 minutes, until the filling bubbles in the center.
Cool until the filling sets.
Sweet Potato and Sage Tart
1 Basic Tart Crust (unbaked)
3 medium sweet potatoes (about 1 1/2 pounds) - peeled and quartered
1/2 cup sour cream
3 eggs
2 tbsp chopped fresh sage
1/4 cup honey
1 tsp grated nutmeg
2 tsp ginger
1/2 tsp salt
Extra sage leaves for garnish
Preheat oven to 400 degrees.
Boil sweet potatoes until soft.
Blend together (this is easiest in a food processor) sweet potatoes, sour cream, eggs, chopped sage, honey, nutmeg, sugar, and salt.
Pour mixture into crust and sprinkle with extra sage leaves.
Bake 35 minutes, or until the crust is golden and the filling is set.
Allow to stand at least 5 minutes before cutting. Serve warm or cool.
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