One of America’s Favorites – Tarts

September 26, 2016 at 4:59 AM | Posted in One of America's Favorites | Leave a comment
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Blueberry tart

Blueberry tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually short crust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of ‘tart’, ‘flan’, ‘quiche’, and ‘pie’ overlap, with no sharp distinctions.

 

 

 
The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.

Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

An early tart was the Italian crostata, dating to at least the mid-15th century. It has been described as a “rustic free-form version of an open fruit tart”.

 
Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.

 

 

Apple Tart

Apple Tart

There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin and Bakewell tart. Another popular tart flavor is jam tarts, which may be different colors depending on the flavor of the jam used to fill them.

Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.

Savoury tarts include quiche, a family of savory tarts with a mostly custard filling; German Zwiebelkuchen ‘onion tart’, and Swiss cheese tart made from Gruyere.

 

Healthy Spring Dessert Recipes

May 4, 2016 at 5:15 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website – Healthy Spring Dessert Recipes. Recipes including; Meringue-Topped Strawberries & Rhubarb, Peach, Rhubarb & Ginger Crisp, and Strawberry Pandowdy. Find themall along with all the other delicious and healthy recipes at the EatingWell website. http://www.eatingwell.com/

 

 

Healthy Spring Dessert Recipes
Delicious dessert recipes to celebrate spring.EatingWell2
Celebrate the sweet flavors of spring with our healthy dessert recipes that are full of fresh fruit. We’ve lightened up traditional spring desserts, such as pies, crisps, cobblers, strudels and more, so you can end your meal on a high note with a sweet and satisfying dessert. Try Strawberry-Rhubarb Strudel to enjoy spring’s best combo or Peach, Rhubarb & Ginger Crisp for a lighter version of this classic fruit dessert.

 

 

Meringue-Topped Strawberries & Rhubarb
Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort. An airy meringue on top of the poached fruit is a healthy (and gorgeous) stand-in for a heavier whipped-cream or ice cream topping……

 
Peach, Rhubarb & Ginger Crisp
In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you’re not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination—if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert……

 
Strawberry Pandowdy
A truly old-fashioned dessert, “pandowdy” is said to refer to the cutting up of the flaky crust, or “dowdy-ing,” toward the end of the baking time. Once the crust is cut, the bubbly fruit cooks up around the crust. This dessert is good with whichever berries are ripe at the moment. In early summer go for strawberries. Serve with ice cream or frozen yogurt…..

 

 

* Click the link below to get all the Healthy Spring Dessert Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_spring_dessert_recipes

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