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ISO: ISO your favorite tarts or tartlettes, either sweet or savory. My culinary
- Thread starter pat-nocal
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richard-in-cincy
Well-known member
Here ya go Pat. Rec: Lobster Tartlet Pastry Dough & Shrimp Remoulade Tartlets
Scroll down at link for the Lobster Tartlet Pastry Dough recipe.
This is from the old Gail's:
My notes:
After much research on the internet and VERY helpful tips from Gretchen, Mistral, Nat, Patrick, and Anna (see Post #61101), I was able to make thin and pretty tartlets. This was my second try at making 2-1/2” diameter fluted tartlets.
I refrigerated the disk of dough in plastic wrap for about two hours and let it sit at room temperature for a while until it was pliable. I used Maya brand Chappati flour (100% durum whole wheat) and Lurpak’s (Danish) slightly salted butter (only 3% sodium) and the pastry turned out very tasty.
I bought a set of circular cutters and used the one that was ½” larger in diameter than the tartlet tins. I used the same sized cutter to form aluminum foil interior liners for the ceramic pie weights. Fold the tin foil three times the width and using a pen, draw a circle around the cutter to cut out the liners. I only pricked the sides of the dough before lining with foil and one layer of pie weights. After cooling the tartlets on a rack, I filled them with the chilled remoulade.
Ideally, the tartlet dough should be between a 1/8” to ¼” when rolled out.
Mind you, I first saw the Shrimp Remoulade recipe on page 99 of Bon Appetit’s July, 2005 magazine.
Tartlets are so cool because you can freeze them in a double-deckered tin foil lined container and reheat them (thawed) in a preheated oven at 400° F for less than four minutes.
Happy dining!
http://www.tonyaspler.com/pub/articleview.asp?id=374&s=6#tartlets
http://new.photos.yahoo.com/contessafoodie/album/576460762317661726/photo/294928803153899543/0
Scroll down at link for the Lobster Tartlet Pastry Dough recipe.
This is from the old Gail's:
My notes:
After much research on the internet and VERY helpful tips from Gretchen, Mistral, Nat, Patrick, and Anna (see Post #61101), I was able to make thin and pretty tartlets. This was my second try at making 2-1/2” diameter fluted tartlets.
I refrigerated the disk of dough in plastic wrap for about two hours and let it sit at room temperature for a while until it was pliable. I used Maya brand Chappati flour (100% durum whole wheat) and Lurpak’s (Danish) slightly salted butter (only 3% sodium) and the pastry turned out very tasty.
I bought a set of circular cutters and used the one that was ½” larger in diameter than the tartlet tins. I used the same sized cutter to form aluminum foil interior liners for the ceramic pie weights. Fold the tin foil three times the width and using a pen, draw a circle around the cutter to cut out the liners. I only pricked the sides of the dough before lining with foil and one layer of pie weights. After cooling the tartlets on a rack, I filled them with the chilled remoulade.
Ideally, the tartlet dough should be between a 1/8” to ¼” when rolled out.
Mind you, I first saw the Shrimp Remoulade recipe on page 99 of Bon Appetit’s July, 2005 magazine.
Tartlets are so cool because you can freeze them in a double-deckered tin foil lined container and reheat them (thawed) in a preheated oven at 400° F for less than four minutes.
Happy dining!
http://www.tonyaspler.com/pub/articleview.asp?id=374&s=6#tartlets
http://new.photos.yahoo.com/contessafoodie/album/576460762317661726/photo/294928803153899543/0
richard-in-cincy
Well-known member
richard-in-cincy
Well-known member
Pat, I just had an evil thought......
You could also use the Maine crab tart as a filling or sub with shrimp like Dawn suggested (see Post #3895). Are you near Costco for the crab?
Oh dear, now I want to make the Lobster tartlet!!
You could also use the Maine crab tart as a filling or sub with shrimp like Dawn suggested (see Post #3895). Are you near Costco for the crab?
Oh dear, now I want to make the Lobster tartlet!!
Not a T&T but I cannot see what will go wrong with this recipe>>>
It's from the sfgate.com posted in a post above.
I have been drooling reading this recipe and I cannot wait to get my hands on the ingredients because I think I'll love this one:
Tomatoe tart
*** My notes are at the bottom
This tart is great for dinner accompanied by a green salad and a glass of wine; or served as a first course or for lunch; or cut into smaller pieces for hors d'oeuvres. Tasters loved the crispy-buttery pastry and the play of tart fromage blanc against sweet vine-ripe tomatoes and salty kalamata olives. This will hold in the refrigerator for several days. Reheat in a 400-degree oven for 10 to 15 minutes to re-crisp the crust before serving. Tara Duggan, who joined our staff in 1999, writes The Working Cook column.
INSTRUCTIONS:
2 sheets puff pastry (17.3-ounce package), thawed according to package directions
2 1/2 pounds firm-ripe summer tomatoes
Heaping cup fromage blanc (see Note)
Salt to taste
1 cup very thinly sliced red onion
1/2 cup pitted oil-cured kalamata or other flavorful black olives
1/2 teaspoon dried thyme
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced or chopped fresh basil
INSTRUCTIONS: Preheat the oven to 400 degrees. Line 2 large baking sheets with parchment paper. Roll out each puff pastry sheet to a 12 x 14-inch rectangle. Place on the baking sheets and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of each pastry with a fork and bake for 10 minutes. Let cool for 15 to 20 minutes.
Meanwhile, slice the tomatoes in half widthwise and gently squeeze out the seeds and juice. Slice the tomatoes into 1/8-inch-thick rounds.
Using a rubber spatula, spread half of the fromage blanc over one of the cooled crusts. Cover the fromage blanc with half of the tomatoes, slices overlapping, then season with salt. Top the tomatoes with half of the onion slices, dot with half of the olives and sprinkle with half of the thyme and some pepper.
Bake the tart for 18 minutes, or until the tomatoes are very soft but before the onion gets too brown.
While the first tart is baking, assemble the other tart with the remaining ingredients. Bake the second tart when the first one comes out of the oven. (It's better not to bake the tarts at the same time.)
Right before serving, drizzle the tarts with the olive oil and sprinkle with basil.
Serve hot or at room temperature.
Serves 8
Note: Bellwether Farms fromage blanc is available in markets that carry a large selection of cheeses, such as Real Foods, Berkeley Bowl and Andronico's. It comes in a 7.5-ounce package that is perfect for this recipe. If you can't find fromage blanc, use a mix of 2/3 cup ricotta and 1/3 cup sour cream.
***My notes:
This was an excellent tart! As I'm nowhere near Bellwether Farms fromage blanc, I used ricotta and sour cream.
I think the clue here is FIRM tomatoes!
I used a teaspoon and scraped out all the seedsm then I dried the sliced tomatoes with a paper towel.
After arranging the tomatoes on the pastry, I sprinkled freshly ground pepper on top of the tomatoes, as I think pepper brings out the tomaty flavour.
I really think you need to use home grown tomatoes in this tart to gett the full tomaty flavour. I only had store bought so I added a couple of tablespoons of chopped sun dried tomatoes. It worked like a charm!
http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/10/04/FDREC03.DTL
It's from the sfgate.com posted in a post above.
I have been drooling reading this recipe and I cannot wait to get my hands on the ingredients because I think I'll love this one:
Tomatoe tart
*** My notes are at the bottom
This tart is great for dinner accompanied by a green salad and a glass of wine; or served as a first course or for lunch; or cut into smaller pieces for hors d'oeuvres. Tasters loved the crispy-buttery pastry and the play of tart fromage blanc against sweet vine-ripe tomatoes and salty kalamata olives. This will hold in the refrigerator for several days. Reheat in a 400-degree oven for 10 to 15 minutes to re-crisp the crust before serving. Tara Duggan, who joined our staff in 1999, writes The Working Cook column.
INSTRUCTIONS:
2 sheets puff pastry (17.3-ounce package), thawed according to package directions
2 1/2 pounds firm-ripe summer tomatoes
Heaping cup fromage blanc (see Note)
Salt to taste
1 cup very thinly sliced red onion
1/2 cup pitted oil-cured kalamata or other flavorful black olives
1/2 teaspoon dried thyme
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced or chopped fresh basil
INSTRUCTIONS: Preheat the oven to 400 degrees. Line 2 large baking sheets with parchment paper. Roll out each puff pastry sheet to a 12 x 14-inch rectangle. Place on the baking sheets and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of each pastry with a fork and bake for 10 minutes. Let cool for 15 to 20 minutes.
Meanwhile, slice the tomatoes in half widthwise and gently squeeze out the seeds and juice. Slice the tomatoes into 1/8-inch-thick rounds.
Using a rubber spatula, spread half of the fromage blanc over one of the cooled crusts. Cover the fromage blanc with half of the tomatoes, slices overlapping, then season with salt. Top the tomatoes with half of the onion slices, dot with half of the olives and sprinkle with half of the thyme and some pepper.
Bake the tart for 18 minutes, or until the tomatoes are very soft but before the onion gets too brown.
While the first tart is baking, assemble the other tart with the remaining ingredients. Bake the second tart when the first one comes out of the oven. (It's better not to bake the tarts at the same time.)
Right before serving, drizzle the tarts with the olive oil and sprinkle with basil.
Serve hot or at room temperature.
Serves 8
Note: Bellwether Farms fromage blanc is available in markets that carry a large selection of cheeses, such as Real Foods, Berkeley Bowl and Andronico's. It comes in a 7.5-ounce package that is perfect for this recipe. If you can't find fromage blanc, use a mix of 2/3 cup ricotta and 1/3 cup sour cream.
***My notes:
This was an excellent tart! As I'm nowhere near Bellwether Farms fromage blanc, I used ricotta and sour cream.
I think the clue here is FIRM tomatoes!
I used a teaspoon and scraped out all the seedsm then I dried the sliced tomatoes with a paper towel.
After arranging the tomatoes on the pastry, I sprinkled freshly ground pepper on top of the tomatoes, as I think pepper brings out the tomaty flavour.
I really think you need to use home grown tomatoes in this tart to gett the full tomaty flavour. I only had store bought so I added a couple of tablespoons of chopped sun dried tomatoes. It worked like a charm!
http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/10/04/FDREC03.DTL
richard-in-cincy
Well-known member
ZAP!!!!- hee-hee!
Pat, Links to Frank Mentesena Recipe - Provencal Tart w/Gruyere Herbs de Provence ...>
from his book "Once Upon a Tart." I absolutely LOVE
this book and every recipe I have tried is a winner.
http://www.npr.org/templates/story/story.php?storyId=4695231
from his book "Once Upon a Tart." I absolutely LOVE
this book and every recipe I have tried is a winner.
http://www.npr.org/templates/story/story.php?storyId=4695231
Second Link - Frank Mentesana Recipe - Roasted Red Pepper Tart with Olive Tapenade
http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/2006/06/once_upon_a_roa.html
http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/2006/06/once_upon_a_roa.html
Sandi's Lemon Tassies up in T&T desserts are terrific. Dough is in post above it.
http://www.finerkitchens.com/swap/forum9/49_Lemon_Tassie_filling
http://www.finerkitchens.com/swap/forum9/49_Lemon_Tassie_filling
richard-in-cincy
Well-known member
barbara-in-va
Well-known member
REC: Crostata di Mandorle (Almond Tart)...
Crostata de Mandorle
Gourmet Sept 92
1 recipe single crust pasta frolla, using lemon zest (recipe follows)
3/4 C cherry or raspberry jam--any tasty jam will work
3 eggs
1/4 C sugar
1 7oz pkg almond paste
1/2 C flour
1/2 C almonds
confectioners sugar for dusting
Roll out the dought to 1/8" thick, fit it into a 9" tart pan with removable fluted rim, crimp edge. Chill for 30 minutes. Spread jam on bottom of shell. Preheat oven to 350°F.
In a bowl with an electric mixer beat the eggs until they are foamy and beat in the sugar gradually. Crumble the almond paste into the egg mixture, beat until combined well. Fold in the flour gently but thoroughly. Spread mixture evenly over the jam and sprinkle it with the almonds.
Bake for 35-40 minutes or until it is golden and firm in the center. Let cool on a rack for 10 minutes. Remove the rim, let cool completely. Dust with confectioners.
Single Crust Pasta Frolla
1 1/2 C flour
3 T sugar
1/2 t salt
freshly grated zest of 1 lemon or orange
1 stick butter, cut into bits
1 large egg beaten lightly
1 t vanilla
In a bowl whisk together the flour, the sugar, the salt and the zest and blend in the butter, blending until it resembles meal. Add the egg and the vanilla and toss until the egg is incorporated. (I do all this in the food processor). Turn mixture onto a work surface and knead lightly. Form into a disk, wrap in saran and chill for at least 1 hour. Let dough stand at room temperature until it is softened but still firm enough to roll.
Enjoy!
Crostata de Mandorle
Gourmet Sept 92
1 recipe single crust pasta frolla, using lemon zest (recipe follows)
3/4 C cherry or raspberry jam--any tasty jam will work
3 eggs
1/4 C sugar
1 7oz pkg almond paste
1/2 C flour
1/2 C almonds
confectioners sugar for dusting
Roll out the dought to 1/8" thick, fit it into a 9" tart pan with removable fluted rim, crimp edge. Chill for 30 minutes. Spread jam on bottom of shell. Preheat oven to 350°F.
In a bowl with an electric mixer beat the eggs until they are foamy and beat in the sugar gradually. Crumble the almond paste into the egg mixture, beat until combined well. Fold in the flour gently but thoroughly. Spread mixture evenly over the jam and sprinkle it with the almonds.
Bake for 35-40 minutes or until it is golden and firm in the center. Let cool on a rack for 10 minutes. Remove the rim, let cool completely. Dust with confectioners.
Single Crust Pasta Frolla
1 1/2 C flour
3 T sugar
1/2 t salt
freshly grated zest of 1 lemon or orange
1 stick butter, cut into bits
1 large egg beaten lightly
1 t vanilla
In a bowl whisk together the flour, the sugar, the salt and the zest and blend in the butter, blending until it resembles meal. Add the egg and the vanilla and toss until the egg is incorporated. (I do all this in the food processor). Turn mixture onto a work surface and knead lightly. Form into a disk, wrap in saran and chill for at least 1 hour. Let dough stand at room temperature until it is softened but still firm enough to roll.
Enjoy!