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The perfect time for tarts
Ebony, June, 2006 by Charlotte Lyons
Now that warmer weather has arrived, the time is right for tarts--those easy-to-make, sweet and savory delicacies that are perennial palate-pleasers. Tarts, which can be presented hot, cold or at room temperature, are so versatile that they can be served as appetizers and desserts, or during breakfast, brunch and dinner. The following tart recipes are examples of how you can add some tasty treats to your summer fun.
Asparagus Tart Crust: 1 9-inch refrigerated pie crust, at room temperature Filling: 1/2 pound medium asparagus, trimmed 3 large eggs 1 cup milk 2 tablespoons butter, melted Salt to taste 1/2 clip grated Parmesan cheese Heat oven to 400 degrees. Place sheet of dough on a lightly floured surface. Roll to a thickness of 1/8 inch, Carefully ease dough into 9-inch tart pan with removable bottom and gently press it into bottom and up the side of pan. Trim the overhang. Line the tart shell with foil and fill with dried beans or pie weights. Bake for 7 minutes. Remove foil and beans. Continue baking for 5 minutes or until almost done. Remove from oven and reduce oven temperature to 350 degrees, Heat salted water to boiling in medium saucepan and cook the asparagus until tender, about 4 minutes. Drain and rinse under cold running water. Drain again and pat dry with paper towels. Arrange the asparagus in prepared tart crust; trim them to fit if necessary. Beat the eggs in medium bowl. Beat in milk, melted butter, Parmesan cheese and salt. Pour egg mixture over the asparagus, Set the tart on a baking sheet and bake for about 45 minutes, or until the custard is just set. Transfer the tart to a rack to cool for about 10 minutes. Serve warm or at room temperature, Yields 8 servings CALORIES 198, TOTAL FAT 13G, CHOLESTEROL 95MG, CARBOHYDRATE 13G, PROTEIN 7G, SODIUM 310MG. Easy Italian Squash Tart Crust: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed Filling: 1 cup shredded Fontina cheese 1/2 cup grated Parmesan cheese 1/4 cup thinly sliced fresh basil 1/4 cup chopped green onions 1 teaspoon dried oregano 1/4 teaspoon garlic powder 1 small yellow squash, sliced 1 small zucchini, sliced 2 large eggs, slightly beaten 1 cup Half & Half 1/4 teaspoon salt 1/4 teaspoon pepper Roll out the pastry on floured surface to 1/8-inch thick. Trim the pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill for 1 hour. Heat oven to 425 degrees. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 5 minutes. Cool 5 minutes. Reduce oven temperature to 400 degrees. Sprinkle Fontina cheese over bottom of crust. Top with 4 tablespoons Parmesan, basil, green onions, oregano and garlic powder. Arrange zucchini and yellow squash alternately in concentric circles to cover tart. Whisk eggs, Half & Half, salt and pepper in medium bowl. Pour mixture into tart crust. Sprinkle with remaining Parmesan cheese. Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature. Yields 8 servings CALORIES 174, TOTAL FAT 13G, CHOLESTEROL 84MG, CARBOHYDRATE 6G, PROTEIN 9G, SODIUM 314M(G Pina Colada Tart Crust: 1 1/2 cups all-purpose flour 1/2 cup shredded coconut, finely chopped 1/3 cup sugar 1 teaspoon grated orange rind 1/4 teaspoon salt 1/2 cup unsalted butter, cut into small pieces and chilled 1 egg yolk, beaten 1 to 2 tablespoons cold water Filling: 12 ounces cream cheese, softened 1/3 cup sour cream 1/3 cup sugar 1/4 cup cream of coconut 1 tablespoon dark rum Topping: 1/2 of 3-pound pineapple, peeled and cored Maraschino cherries Mint leaves Combine flour, coconut, sugar, orange rind, and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in yolk and water until dough begins to come together. Shape into a ball; flatten into disk. Wrap dough in plastic wrap; refrigerate for 20 minutes. Heat oven to 400 degrees. Lightly butter a 14 x 4 x 1 1/4-inch tart pan with a removable bottom or 9-inch round tart pan with removable bottom. Roll out the dough into a 15x5-inch rectangle on a lightly floured surface for rectangular pan, or 10-inch circle for round pan. Roll the dough up on rolling pin and transfer to prepared tart pan. Press dough into pan. Trim and finish edges. Prick bottom and sides of dough with a fork. Line pastry with foil or parchment paper and fill with dried beans or pie weights. Bake for 20 minutes until golden brown. Remove beans and foil and continue baking for about 5 minutes. Cool completely on wire rack. For the filling: Beat together cream cheese, sour cream, sugar, cream of coconut and rum with mixer until smooth. Spread evenly over prepared crust. Cut the pineapple into thin slices. Arrange pineapple slices on filling. Garnish with cherries and mint if desired. Yields 12 servings Calories 335, TOTAL FAT 22G, CHOLESTEROL 72MG, CARBOHYDRATE 31G, PROTEIN 4G, SODIUM 147MG. Summer Berry Tart Crust: 1 9-inch refrigerated pie crust, at room temperature tablespoon all purpose flour Filling: 1 8-ounce package cream cheese, softened 1/4 cup sifted powdered sugar 1 teaspoon grated lime rind 2 tablespoons whipping cream 1 pint fresh strawberries 1/2 pint fresh blackberries 1/2 pint fresh raspberries 1/2 cup fresh blueberries Glaze: 1 8-ounce jar currant jelly 2 tablespoons kirsch (clear cherry brandy) or orange juice Heat oven to 400 degrees. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange flour side down in 9-inch tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake until golden brown, about 15 minutes. Cool on rack. Mix cream cheese, powdered sugar, lime rind and whipping cream until smooth. Spread cream cheese mixture in tart shell. Arrange berries on top. Melt currant jelly and kirsch in small saucepan; cook slightly. Brush on top of berries with pastry brush. Yields 8 servings CALORIES 355, TOTAL FAT 18G, CHOLESTEROL 36MG, CARBOHYDRATE 450, PROTEIN 4G, SODIUM 243MG.
