strawberry tarts recipes?

Answer 1

Servings: 8
Level of difficulty: Easy
Preparation Time: 15 minutes


Ingredients
500ml double cream
1 tbsp black raspberry liqueur
1 ready-made 20cm shortcrust pastry case
2 punnets of Strawberries, hulled
1 tbsp strawberry jam, heated through


Method
1. Whip the cream until thickened. Whisk in the raspberry liqueur.

2. Spoon the cream into the base of the pastry case, smoothing out its surface.

3. Top the cream with the stawberries.

4. Brush the warm strawberry jam over the strawberries to glaze the tart.

5. Serve.

Answer 2

Strawberry Tarts
"One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream."
Original recipe yield: 12 tarts.

Servings:
6 (change)
INGREDIENTS:

* 12 (4 inch) prepared tart shells, baked
* 2/3 cup white sugar
* 2 1/2 tablespoons cornstarch
* 1 pinch salt
* 1 cup apple juice
* 3 cups fresh strawberries
DIRECTIONS:

1. To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
2. Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Answer 3

STRAWBERRY TART
Makes 8 servings.

1/4 cup Florida sugar
2 tablespoons cornstarch
2 tablespoons water
1 cup pureed Florida strawberries
8 ounces light cream cheese
1 tablespoon Florida orange zest
1/4 cup Florida orange juice
1/2 cup powdered sugar
10 inch baked tart shell
2 pints Florida strawberries, sliced


Make a glaze for the pie by combining sugar and cornstarch.

Blend in water and pureed strawberries.

Cook and stir over medium heat until mixture thickens and bubbles.

Strain mixture and cool at room temperature.

Mix cream cheese, orange zest, orange juice and powdered sugar until creamy.

Spread mixture in prepared 10" tart shell, top with sliced berries and brush with glaze.

Prepare the day of service.

Answer 4

Here is a recipe for a French strawberry tart.

French Strawberry Tart
1 1/4 cups buttermilk baking mix
1/4 cup sugar
1 tablespoon grated orange peel
1/4 cup margarine or butter softened
1 pint fresh strawberries, cut into halves
1/2 cup orange juice

1/4 cup water
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup chilled whipping cream
2 tablespoons sugar
Preheat oven to 400 degees F. Mix baking mix, 1/4 cup sugar, and the orange peel. Cut in margarine until mixture resembles course cornmeal. Press mixture in bottom of ungreased round pan, 9x1.5 inches. Bake until light brown, 10 to 12 minutes; cool about 30 minutes. Invert crust on serving plate. Arrange strawberries on crust. Mix orange juice, water, 2 tablespoons sugar and the cornstarch in a sauce pan. Heat to boiling, stiring constantly. Boil and stir 1 minute; cool completely. Pour orange glaze on strawberries. Refrigerate 1 hour.

Cooks.com has 48 varieties of strawberry tart here.

http://www.cooks.com/rec/search/0,1-0,strawberry_tart,FF.html

The Sydeny Morning Herald published this recipe for a strawberry tart last year.

http://www.smh.com.au/news/steve-manfredi/stawberries/2005/09/22/1126982166774.html

Not to be outdone, the BBC has published this recipe.

http://www.bbc.co.uk/food/recipes/database/strawberrytart_74752.shtml

Answer 5

sounds yummy!!
try this recipe:
STRAWBERRY TARTS

CRUST:

1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour

Soften and blend cream cheese and butter. Add flour. Mix thoroughly and chill at least 1 hour. Shape into 2 dozen one inch balls. Press each around the inside of a small muffin cup. Bake at 325 degrees until golden brown. Let these cool, then take them out of pans to fill. (These can be frozen before they are filled).

FILLING:

1 (3 oz.) pkg. cream cheese
1 (1 lb.) box powdered sugar

Let cream cheese soften to room temperature. Then add powdered sugar until it makes a firm, but creamy mixture. Using a pastry bag, pipe the filling around the inside of each tart. In the center drop a half teaspoon of strawberry preserves. Refrigerate until ready to serve. These will keep in the refrigerator for several days

Answer 6

what do you usually accompany your tarts with?? hmm... call me crazy but i love icecream.... so weather it's vanilla custard tart or fruit tart or chocolate&nuts tart, for me there's always ice cream too ;)) Honey Ice Cream with Almond Nougatine (yumm!!!) : 2 cups heavy cream 1 cup milk 4 egg yolks 1/2 to 3/4 cup honey Almond Nougatine, recipe follows Sesame Seed Cups, recipe follows In a large, heavy saucepan, bring the cream and milk to a boil. In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon. Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain. Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup. ** Almond Nougatine : 1/2 cup sugar 1/3 cup sliced, blanched almonds Brush a small baking sheet with vegetable oil and set aside. In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool. When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use. *** Sesame Seed Cups : 1 1/4 cups sesame seeds 3/4 cup sugar 3/4 cup (4 to 5) egg whites 3 tablespoons unsalted butter, melted 1 tablespoon sifted all-purpose flour 1/2 teaspoon sesame oil (optional) Milk In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered. Preheat the oven to 350 degrees F. Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart. Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack. Yield: 10 to 12 cups ~~

Answer 7

many good answers -- far better cooks ha ha

just not my style

i am no pastry chef ----- just know what i like

so i do ---- quick & easy --- for me --- not " PROPER "


i just buy ---- ready made " frozen " pastry cases
i follow the simple " preparation " instructions
add my fresh strawberry --- cut or not depending on size
sprinkle with castor sugar [ optional ] i have sweet tooth
add some strawberry geletine

and leave to cool

then keep chilled and " enjoy "

with CREAM / WHIPPED CREAM / TINNED AEROSOL SQUIRT CREAM / ICE CREAM OR JUST " ALONE "

ALL IS GREAT

i do EXACT SAME with FLAN BASE te-he

please enjoy your new choices

best wishes

M. M.

Answer 8

pop-tarts

Answer 9

Umn! yummy, just eating one x

Answer 10

go to allrecipes.com!