This is killer, no way around it. And it’s worth every bite! I don’t like corn syrup so I use honey or agave as a substitute. It works just fine. If you do use corn syrup, you may want to add a little more sugar to the recipe as agave is sweeter than sugar.
Pies & Tarts
Courtesy of Lisa Savage
Courtesy of Didi Davis: www.dididavisfoods.com
The provocative aroma of the vanilla envelops the cranberries in this tart-sweet combination. You may serve the tart with a dollop of whipped cream flavored with vanilla and confectioner’s sugar or a scoop of vanilla ice cream. For the pastry, if you do not have cake flour in your cupboard, use one cup of all-purpose flour instead. For the filling, if you cannot find fresh cranberries, use one bag (12 ounces) of frozen berries straight from the freezer. In fact, buy several bags of cranberries when in season and freeze them for use throughout the winter months.
Courtesy of Lauren Groveman: www.laurengroveman.com
This is my absolute favorite way to make fruit tarts. Baking the formed tart (technically a galette) without a pan and directly on top of a hot pizza stone, creates the crispest, most wonderful pastry crust. Having a pizza peel is helpful to transfer the galette to and from the oven
Courtesy of Mary Sommers
This will make one 10″ Tart. You will need a 10″ removable bottom tart pan.
Peel, cut in half and core 3 pears. Poach them until soft in the following liquid.
After pears are softened by poaching, cool them and slice them very thin from the stem end through the blossom end. Place them on paper towels to drain while you make the crust and the filling.
Courtesy of Carole Bloom: www.carolebloom.com
Pure vanilla is used in three forms – beans, extract, and and ground vanilla bean powder – to contribute its rich, full-bodied flavor to this yummy tart. The filling is soft and chewy yet crunchy with the texture of tropical macadamia nuts.
Makes one 11-inch round tart, 14 to 16 servings.