Tarts On Demand

Pineapple Tart Recipe for CNY

2013-01-21T11:27:00.001+08:00

Another great looking recipe for the Chinese New Year cookies, or should I say pineapple tarts. These small pillows of goodies are made with checked marks to resembling the surface of a pineapple. And they do look pretty much like it.

What I like about this recipe is that it has flaky and buttery pastry and the sweet but tangy pineapple puree. And the size and shape is just perfect to have them place in your mouth with no crumbs left wasted. Try them out for this season, I'm sure everyone will like these delicious addition on their munch list.

Cute Tube Pineapple Tarts

2013-01-18T09:06:00.000+08:00

Image: Indochine Kitchen

Don't you just love these cute tarts! Today feature on the CNY pineapple tarts special are from the blog Indochine Kitchen. I must said Jun (Indochine Kitchen Owner) did a really good job on presenting this delicious treat. Her method is very easy to hand-on and it is almost fail proof, even for newbie baker. I also like the way she layout the instructions, with big clear images that show every steps that capture the details.

From the list of ingredients, it texture seem like the kind my mum always made during CNY, those kind that when place in your mouth, the crust just crumble down and gracefully melted in your mouth and filled it with the robust flavor all over. It felt like heaven but in a small little biscuit size, ready to explode. All this really motivate me to get baking them right away, just to have them melted in my mouth. So give it a try, you wouldn't regret it.

Chinese New Year Pineapple Tarts

2013-01-16T10:13:00.000+08:00

Image and recipe: My Baking & Cooking. Passion

The Chinese New Year (Lunar New Year) will be arriving soon, so I thought it would be a good idea to start feature this delicious new year goodies again. For the next few week, you will be seeing a lot of them in this blog. However, I will present you with different types of it so you can decide on which to make for this season.

Today post will be a traditional pineapple tarts from My Baking & Cooking Passion. Said to be the traditional way because it is the most common method people have been making them in such shape since I don't even know when. The tart shells are roll flat to about half an inch thick and cut out with special cookie mold, that create a circular depression in the middle to house the pineapple puree ball. After that all we need is to bake and let them sit to cool. And they are ready for munching.

Christmas Bakewell Tart

2012-12-21T08:33:00.001+08:00

Image and recipe: Foodiz Life

Looking for an easy tart recipe for the holiday? The bakewell tarts which are originally made famous from the picturesque town of Bakewell in the Derbyshire Peak District. Delicious and easy to make, these tarts are truly the great British treat. To make it feel more like Christmas coat the top with sugary graze and decorate with a red cherry.

Butternut Snap Rudolph Chocolate Tartlets

2012-12-19T08:32:00.001+08:00

Source: Taste.com.au

Lemon Tarts with Cream Cheese Crust and Candied Lemon Slices

2012-12-12T09:56:00.000+08:00

Image and recipe: Live Bake Love

I stumble upon these lovely tarts on Live Bake Love when I was trying to get some baking inspiration for my niece 1 year old birthday. And should I said these just seem prefect for the occasion. A really easy to make recipe so I can ensure they will be ready on time and the flaky cream cheese crust just so irresistible And the sweet candied lemon slices just balanced up the taste of sweetness and sourness at the right amount. I don't know what's the reason, but I just like the way these tarts look. Maybe it the homemade feel that I have always loved.

Vegan Fruit Mince Tarts

2012-12-11T10:39:00.001+08:00

Source: Veggieful.com

A great vegan fruit tart recipe for this Christmas, as a dessert or a gift. Give it a try, I'm sure you will love it.

Mini Apple and Honey Tarts

2012-12-10T12:44:00.000+08:00

Image and recipe: Overtime Cook

Today I've the pleasure of presenting this amazingly delicious mini apple tart from Overtime Cook - Miriam who is really good at making irresistible desserts. From just by looking at the photo, it makes you want to reach out your hands into the monitor and grab them for a bite.

And the accounting to her, there is a big secret on these tarts, which is among all the desserts that she had made (hundreds if not thousands...) these are the easier tarts she had ever made. By looking at the ingredients and the process, the hardest job is probably the slicing of apple into all identical slices. However, if you have a multi food slicer around in your kitchen, it would be a piece of cake and you can get the job done clean and fast.

Easy and delicious, this is the kind of recipe that everyone should have by their side at all time, cause you never know when a dessert emergency will strike.

White Chocolate Ganache Tarts with Summer Berries

2012-12-07T15:57:00.000+08:00

Image and recipe: Go Make Me

If you are planning a white Christmas party either at home or in the office this year, then this tarts are a must have in your menu. These recipe uses a very special filling that mixes white chocolate with summer berries which give you sweet and tangy berry taste. Even the name of the tarts sound so Christmasy.

Christmas Tarts

2012-12-06T15:48:00.001+08:00

Image and recipe: Ifood.tv

It almost time of the year again, just another 2 weeks left to prepare and gather all those Christmas recipes ready. And we all know a Christmas dinner would not be complete without a delicious festive dessert. These Christmas dessert tarts are delightful and absolutely a great treat for your friends and family.

Mini Raspberry Fruit Tarts

2012-12-04T10:27:00.001+08:00

Receipe and Image: Carpe Season

These mini raspberry tarts are so adorable. Taken from Carpe Season blog, these are served during a baby shower, which perfectly suit the occasion. What makes them really special is the lime glaze that is freely dripped on each tart. It just completed the tarts with a touch of tangy flavor and absolutely picture perfect. Not forgetting the cream cheese filling housed in the light buttery crust, definitely a great treat to make my day. You can play with the fruit topping and substitute them with strawberries blueberries, peaches or any fruits that you desire.

Citrus Meringue Tarts

2012-12-03T12:51:00.000+08:00

Recipe and Image: Chatelaine

I always think the light citrus taste from lemon makes a great combination with the sugary sweetness of the meringue. They just balance up the overall taste like we balanced the pH level in our skin. "Perfect"! These lemon meringue tarts from Chatelaine are really a great treat and very easy to make. Unlike the usual meringue we made with power sugar and egg white, using toasted marshmellow as a replacement is a total genius. It is absolutely fail proof! You can also substitute the lemon juice with lime juice for the curd, to get it extra tangy. So try this recipe out.

Mini Pecan Phyllo Tarts

2012-11-30T10:24:00.000+08:00

Source: Skinny Taste

It the holiday season and everyone are busy shopping for the perfect presents. However, other than getting the presents ready, another task you might consider doing is to prepare your holiday recipes. This mini pecan tart recipe is the ideal choice as it does not result in adding extra pounds while we enjoy the great holiday feast. Carry only 68 calories, it's the perfect dessert when compare to a regular pecan pie that packed with 480 calories, a real skinny choice. Plus the phyllo shells are so versatile, you can use them for anything and yet still turn out to be a great hit from the crowd.

No-Bake Greek Yogurt Tarts

2012-11-29T10:36:00.000+08:00

Source: Stony Field

Having sweet tooth since young, I always enjoy candy bars like chocolate and candy. And having them blended into tarts are a dream come true for me. (I believed to many too) This tart recipe is really going to sweeten your day with a yogurt filling that make them somewhat more healthier and top with unreal candy coated chocolate that will put the smile on the kids face. Try frozen fruit pieces for topping to makes them even more healthier for the little ones.

Linzer Torte

2012-11-27T12:48:00.000+08:00

Source: These Peas Are Hollow

Easy Tomato & Feta Tarts

2012-11-23T13:09:00.000+08:00

Recipe Source: The New Zealand Herald

These delicious tomato tarts are great no matter as a breakfast or during supper time. Pack with goodness, you can see that they can be easily customized to your own taste bugs by switching the ingredients or adding in your Favorite sauce. What I like is to have some chili sauce added to the base so as to spice it up a little. Go ahead and try it, although it meant to be a vegan tart but you can always add in your bacon or other meat to make them more savory.

Spiced Pumpkin and Feta Tarts

2012-11-22T13:37:00.000+08:00

Source: Le Delicieux

Traditional Linzer Tart

2012-11-22T12:39:00.000+08:00

Source: Cool Hunting

French Pumpkin Pie (Tart)

2012-11-21T13:35:00.000+08:00

Source: Bon Jour Paris

Upside Down Fruit Tarts

2012-11-21T13:02:00.001+08:00

Source: Ara's Pastry

If you think the tart shell is been place upside down, then you are probably right. Not sure why it is make that way but it sure is an interesting way for a fruit tart presentation.

Cranberry, Caramel and Almond Tart

2012-11-21T11:07:00.000+08:00

Source: Melissa Burford

Instead of the using the usual ingredients like pumpkin or apple for making dessert tarts this coming Thanksgiving. Why not try something off the traditional fares and have these impressive tarts from Smitten Kitchen as your main dessert. With a mix filling of cranberry and almond, covered with a layer of caramel. They would definitely satisfy everyone on the table.

More Details on

Pumpkin and Goat cheese Tarts

2012-11-20T13:33:00.000+08:00

Source: TLT

These mini pumpkin tarts are great for any occasion and there are many reasons why. They are quick and easy to make and not to mention easy to eat them as well. Small and handy to carry around for a fun outdoor activity like picnic. Pumpkin is a ingredient that is suitable for any holidays or events. And definitely a ideal dessert for the whole family during this coming Thanksgiving, as they will surely be thankful for the wonderful flavor that these tarts present. Head down to TLT for the recipe and more reasons to have them.

The Best Pop Tarts You'll Ever Eat

2012-11-20T12:46:00.000+08:00

More details on HOME BAKED COMFORT
Here are 3 pop-tart recipes that you can try on to satisfy that craving of your. Makes them and share with your family and friends, definitely a great delight during the holidays.

SOUR CHERRY “TOASTER” TARTS

Makes 12

Dough:

2 cups flour

¼ cup confectioners’ sugar

½ teaspoon kosher salt

10 tablespoons unsalted butter, cut in chunks

1/3 cup plus 2 tablespoons whole milk

Filling:

¾ cup sour cherry jam

2 teaspoons cornstarch mixed with 1 teaspoon cold water

1 large egg beaten with

1 teaspoon warm water

Glaze:

1 cup confectioners’ sugar, sifted

2 teaspoons whole milk

2 teaspoons corn syrup

½ teaspoon vanilla extract

Sprinkles (optional)

1. For dough: In a food processor, combine flour, sugar and salt. Add butter and process until it looks like coarse crumbs. Add yolk and milk; process until dough just comes together. Dump dough onto 2 large sheets of overlapping plastic wrap. Press into a disk, wrap and chill 30 minutes or overnight.

2. In a saucepan, cook jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly.

3. Line 2 baking sheets with parchment. On a lightly floured surface, divide dough in half; form into rectangles. Roll one out to 16 by 9 inches. Using a ruler and pizza cutter, cut dough into 12 3-by-4-inch rectangles. Set on a baking sheet and chill while you repeat with remaining dough.

4. Lightly brush half the rectangles with beaten egg. Dollop a tablespoon of cooled filling into the center of each. Spread it, leaving a ½-inch border. Top with a plain dough rectangle, pressing edges together with your fingertips. Don’t let the filling ooze out. Crimp edges with a fork. Put 6 tarts on each baking sheet, and prick the centers all over with the fork. Refrigerate.

5. Preheat oven to 375 degrees. Bake tarts, rotating halfway through, until golden brown, 15-18 minutes. Let cool on a wire rack.

6. Whisk glaze ingredients until smooth. Spread on the tarts and decorate with sprinkles, if you’d like.

—Kim Laidlaw, “Williams- Sonoma Home Baked Comfort” (Amazon, $23.07, Listed Price ~~$34.95~~, 224 pages)

BLUEBERRY POP TARTS WITH BLUEBERRY GLAZE

Makes 6-8

Pastry dough:

8 ½ ounces flour

1 tablespoon plus 2 teaspoons sugar

1 teaspoon salt

8 ounces cold butter, cut in cubes

2 egg yolks

1 ½ ounces whole milk

Filling:

1 pint fresh blueberries

3 tablespoons granulated sugar, or to taste

1/8 teaspoon salt

Zest, juice of ½ a lemon

Glaze:

10 ounces powdered sugar

3-5 tablespoons blueberries

1. In a mixer fitted with a paddle, combine flour, sugar, salt and butter, mixing until butter is the size of marbles. Combine yolks and milk; add to flour mixture all at once. Mix until dough barely comes together. Wrap in plastic wrap and chill for at least an hour.

2. Dust work surface with flour and roll dough out about 1/8-inch thick. Cut into 4- to 5-inch circles. Cover and chill.

3. For the filling: Combine the blueberries, sugar, salt and lemon zest in a saucepan over medium heat. Stirring frequently, cook until thick and bubbly, 10-15 minutes. Add lemon juice. Let cool.

4. For the glaze, puree 3 to 5 tablespoons blueberries until smooth. Strain through a sieve. Mix puree, a tablespoon at a time, into the powdered sugar until the glaze is thick but spreadable.

5. Preheat oven to 325 degrees. Place half the pastry rounds on parchment-lined baking sheets. Place a heaping tablespoon of filling onto each round; wet edges with a little water. Top with remaining rounds, pressing edges to seal. Bake until golden brown, 15-20 minutes. Let cool.

6. Spread glaze over each tart. Let set, then serve.

—Annette Picha, pastry chef, Tender Greens

SAVORY PUMPKIN POP-TART

Pastry dough:

8 ½ ounces flour, sifted

1 tablespoon plus 2 teaspoons sugar

1 teaspoon salt

8 ounces cold butter, cut in cubes

2 egg yolks

¼ cup milk

Pumpkin filling:

½ pound Fairytale or Cinderella pumpkin

2 ounces butter

1 tablespoon brown sugar

Pinch nutmeg

Salt, pepper to taste

2 ounces pecans, coarsely chopped

½ tablespoon chopped sage

1 tablespoon mascarpone cheese, optional

Egg wash: 1 egg beaten with 1 tablespoon water

1. Combine flour, sugar and salt in an electric mixer. Add butter to the dry ingredients. Using the paddle attachment, carefully knead dough until butter is the size of marbles. Mix yolks and milk; add to flour mixture and mix until dough barely comes together. It should look shaggy.

2. Transfer dough to work surface and with your hands, press dough until it just comes together. There should be visible streaks of butter throughout. Form into a disk and chill for 4 hours.

3. Dice pumpkin into ½-inch pieces. In a heavy saute pan, heat the butter until it starts to brown slightly. Add pumpkin, brown sugar, nutmeg, salt and pepper. Saute until nicely browned and tender.

4. Add chopped pecans and sage. Transfer to a bowl and cool completely. Mix in mascarpone.

5. Preheat oven to 350 degrees. Divide dough in half and roll out 1/8 inch thick. Cut into 3-by-4-inch rectangles. Repeat with other half.

6. Lay half the pastry rectangles on a parchment-lined baking sheet. Place a dollop of filling in the center of each, leaving enough space to crimp the sides. Brush the edges with egg wash; top with another pastry rectangle. Crimp edges with a fork and cut a small incision in the top to vent the steam. Bake for about 12 minutes or until golden brown.

—Sean Canavan, executive chef, Tender Greens

(Source: Newsok)

5 Best Thanksgiving Dessert Tarts

2012-11-20T05:30:00.000+08:00

Maple-Pumpkin Tart

(Source: Martha Stewart)

Cranberry, Almond, and Cinnamon Tart

(Source: Martha Stewart)

Grapefruit Tart with Chocolate-Almond Crust

(Source: BHG)

Rustic Blood Orange Tart with Salted Pecan Crust

(Source: BHG)

Fruit and Almond Country-Style Tart

(Source: BHG)

Blueberry Mascarpone Tart with Lemon Curd

2012-11-19T13:58:00.000+08:00

Source: La Mia Vita Dolce