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Week 22: Sweet or Savory Tarts


52 Weeks of Cooking Challenge

Branch out with your cooking by participating in this fun challenge with weekly themes. You can join any time in 2012!

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  #1  
May 28th, 2012, 11:05 AM
esparando para bebé's Avatar Proud Car Seat Technician
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This week is tarts.

(Also, sorry for the delay, but the challenge list is being updated now.)
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  #2  
May 31st, 2012, 08:56 AM
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Location: Frankfort Indiana
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We don't have a camera someone helped themselves to it but...... I did make a red raspberry and cream tart. The recipe is a friend of mines and its so freaking easy. I am emailing her now to get it and post it since we made em at her house I don't have it here.
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  #3  
June 2nd, 2012, 12:50 PM
Happy Song's Avatar Nicole
Join Date: Jan 2010
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HONEY-PEAR TART



1 lemon

1 cup ricotta cheese

¼ TSP ground cinnamon

1 TSP granulated sugar, plus more for dusting

3 TSP honey

2 pears

1 puff pastry sheet

1 TBL butter

Preheat the oven to 400⁰F.

Zest about 1 teaspoon from the lemon and set it aside. Juice about 1 teaspoon of the lemon juice and set it aside separately.

In a medium bowl mix together the lemon juice, ricotta cheese, cinnamon 1 teaspoon of sugar and 2 teaspoon of the honey until the ingredients are fully incorporated.

Cut each pear into about ¼” slices. When needed, use a knife to remove and seeds and stems. To prevent the pears from browning, coat the slices in the remaining lemon juice and set aside.

Meanwhile, cut a standard puff pastry sheet in half lengthwise (you should have two 10”x5” sheets). Being careful not to cut through the pastry, score each half sheet with a ½” border.

Staying within the pastry borders, divide and spread the ricotta mix among the two puff pastry sheets. Layer the pear slices on top of the ricotta mix. Dot the tarts with dabs of butter.

Using your fingers, gently wet the borders of each tart and pour a generous coat the borders with a generous coating of granulated sugar.

Bake tarts for about 20-25 minutes until the pastry is golden and puffed.

Gently heat the remaining honey (about 5 seconds in a microwave) and glaze the pears (Alternatively, you could glaze the tarts with warmed pear preserve).

Finish tarts off with reserved lemon zest




Three Cheese Tomato Tart




Serves 4 as entrée, 8 as appetizer
2 ripe tomatoes, cut into 1/8-inch slices
1 sheet frozen puff pastry
3 tablespoons light mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons finely chopped basil
Freshly grated Parmesan cheese, to taste
Kosher salt and freshly ground black pepper

Preheat oven to 400°.

Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.

Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.

Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.

Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 9 squares and serve immediately.
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