![]() They added texture and a welcome bright flavor to the cherry filling.ĭo you have something delicious planned for Thursday? In this case, I tossed some fresh strawberries in with my cherry filling. Unlike cakes, you can add a little of this or a little of that to the filling and things usually turn out just fine. One of the things I like about tarts is how forgiving they are. I don’t advocate freezing them that long but if it happens by accident – don’t throw it out! Since I couldn’t stand to waste it, I made a fresh fruit creation and it was delicious. Once, I found an old tart disc in the freezer that had been hiding in the corner for over a year. ![]() The recipe creates three crusts and they freeze well so you can keep a few on hand. When I make tarts, I always use Pierre Hermes sweet tart dough. I love how it turned out! I’m not sure I will ever make a pie or tart again without turning the dough scraps into little dough toppers! While gathering up the scraps of tart dough, I had the idea to cut out little starts to dot the top. You can find 4th of July food and 4th of July entertaining ideas on our U.S. I made this fruit tart a few weeks ago while scheming up fun 4th of July dessert ideas. Now, our bustling has shifted to the summer months while we work to help Americans show their pride. When I used to work in the chocolate business, Valentine’s Day was drowned out by mounds of chocolate orders and intense pressure to make sure everyone else’s celebration was just right. Last year, after my husband lost his job, we started this patriotic t-shirt company called U.S. Independence Day has taken a new meaning for our family. Early weather reports predict sunny skies and a high of 82 degrees in Chicago. The rest of us are excitedly anticipating our day of backyard fun. Our little shitzu poodle mix, Nigel, has been quivering and running for cover with mounting anxiety. Already, the firecrackers have begun shouting out the approach of our nation’s birthday later this week. Serve alongside the whipped cream.Desserts & Sweets 6 Comments Put your pie or tart dough scraps to work and add some star-spangled flair to the top of your dessert. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving bowl and chill until ready to serve. Using a hand mixer or whisk, whip until soft and billowy. Brush the edges with the cream.īake in the lower half of the oven until golden and crisp, about 20 minutes.įor the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Pinch the corners of each rectangle, creating a slight lip. Do the same with the strawberries and the remaining puff pastry rectangles. Season each with a pinch of salt and stir until well combined.ĭivide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Set aside.Īdd the blueberries and strawberries to separate bowls. ![]() ![]() ![]() Place 2 puff pastry rectangles on each sheet pan. Cut the puff pastry sheets in half, making 4 rectangles. On a lightly floured work surface, lay out the puff pastry. For the tarts: Preheat the oven to 425 degrees F. ![]()
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