Posts Tagged "Tart"

Tart- Tomato Zucchini

Posted by on May 20, 2012 in Recipes | Comments Off on Tart- Tomato Zucchini

Tomato Zucchini Tart


Zuchinni and Tomato Tart

Tart- Tomato Zucchini
Serves: 6-8 servings
TIP: If you are watching calories, you can get by with a ¼ cup mayo and ¼ cup of cheese. I think this recipe would be great with sauteed sweet onions, or sauteed red pepper, or crisp bacon on it also.
  • ½ (15-oz) package of refrigerated pie crust, or make your own recipe.
  • 1 medium zucchini, thinly sliced about a ½ pound
  • 1-2 tsp of olive oil
  • 2 medium tomatoes, sliced- if using plum, use 3
  • ½ cup fresh basil chopped, or 1 tsp dried basil
  • ⅓ cup mayo or light mayo
  • ⅓ cup (about 1.5- oz) fresh grated Parmesan or Romano cheese
  • ½ tsp freshly ground pepper
  1. Fit pie crust into a 9" tart shell, trim excess and prick bottom.
  2. Bake at 450 degrees for 9 to 11 minutes until lightly browned.
  3. Saute' zucchini in hot oil in a large skillet for a few minutes or until tender.
  4. Arrange zucchini on top of pie crust.
  5. Slice and arrange tomatoes on top.
  6. Stir together basil, mayo, and cheese.
  7. Drop by teaspoons over tomatoes and spread gently.
  8. Top with pepper.
  9. Bake an additional 10 to 15 minutes until heated and cheese mixture is slightly melted.
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Coffee Cake- Apricot Almond Tart

Posted by on Feb 25, 2010 in Recipes | Comments Off on Coffee Cake- Apricot Almond Tart

Apricot Almond Tart

Coffee Cake- Apricot Almond Tart
The original recipe calls for 1 refrigerated pie crust (half of a 15 oz package) room temperature. Says to unroll crust on a heavy rimmed baking sheet, spread filling over crust leaving a 1 ½ inch plain border which you then fold back up and over the filling. Instead I make my own pie crust dough and use a large tart pan. The edges look a lot crisper and it bakes more evenly. The crust I use has a ratio of 6 cups of flour, 1 pound of lard, and 2 t of salt. About two cups of this mixture will make a large tart bottom. Use very cold water to form ball and roll out. The rest of the dry ingredients can be refrigerated for future use
  • ½ of 8 oz can of almond paste
  • 3T and ½T sugar, divided
  • 3 oz cream cheese, cut into ½ inch cubes
  • 1 large egg yolk
  • 1 t vanilla extract
  • 1- 15 oz can of lite apricot halves (or those in heavy syrup)
  • ¼ cup apricot jam, heated in microwave
  • Pie crust dough, see below
  • 3 broken up amaretto cookies (Italian macaroons) or if you can't find these use a little flake coconut as shown in the photo above. Lately I have been using Archway Specialties Coconut Macaroons and like them a lot.
  1. Preheat oven to 400 degrees F.
  2. Blend almond paste and 3 T sugar in a food processor until finely chopped.
  3. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth.
  4. Spread your filling on the rolled out pie crust dough.
  5. Drain the apricots and cut into strips. About 4 strips per apricot half.
  6. Arrange apricot slices pinwheel fashion on the filling in a spoke pattern in 2 concentric circles.
  7. Dribble apricot jam on top and sprinkle with remaining sugar.
  8. Crumble up cookies and lightly cover top of tart.
  9. Bake until crust is golden about 43 minutes.
  10. Cool and serve warm or at room temp.
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