How To Store Homemade Tart
Tart

How To Store Homemade Tart

  • January 16, 2022

Loosely roll the dough around the rolling pin, then gently unroll it over the tart, preferably with a removable bottom (9 inches, or substitute a pie plate). .

Homemade Pop Tarts

Homemade Pop Tarts

Homemade Pop Tarts

They’re filled with strawberry jam and finished with a sweet and simple vanilla icing.I haven’t really cared for the store bought ones since I was probably 10 years old, but my husband and kids still love them.Yes, they are a bit of work just for a breakfast pastry but they are totally worth it once you get to sink your teeth into one.If you wanted to do semi-homemade, you could use a store-bought pie crust but I think that kind of defeats the purpose of making them homemade.They are perfectly tender and flaky and that buttery flavor is far from whatever oil is used in the boxed kind.Make pop tart dough by pulsing the flour, salt, sugar, butter and ice water in a food processor.Place half of the dough rectangles onto a baking tray, then spoon strawberry preserves in the middle.Freeze first batch of raw pop tarts for 2 hours, and repeat this process with the remaining ball of dough in the fridge.After the strawberry pop tarts have chilled in the freezer, bake until golden brown.If you don’t have a food processor, I recommend using a pastry cutter or the back of a fork the combine the butter and flour mixture.When you’re ready to enjoy the frozen pop tarts simply reheat them in a toaster. .

BEST Canadian Butter Tarts

BEST Canadian Butter Tarts

BEST Canadian Butter Tarts

These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.Though, the first printed recipe for butter tarts was published in The Women’s Auxiliary of the Royal Victoria Hospital Cookbook in 1900, out of Barrie, Ontario.(source: Food Network Canada and Food Blogger of Canada) Whether a true butter tart has a runny or firm filling, plain or with raisins, is a matter of passionate national debate.Easily adaptable – I love adding chopped pecans to the filling for some crunch and a nutty flavor.However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain.– I love adding chopped pecans to the filling for some crunch and a nutty flavor.However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain.I didn’t have pecans on hand, so I added mini chocolate chips, and WOW!Gradually stir in the liquid, adding just enough water to make the dough cling together.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.In a small saucepan over medium heat, melt the butter and brown sugar until combined.– I know this goes against all pie crust rules, but I find it much easier and faster to cut softened butter and lard than cold.Bake in the lower third of oven – This will help the bottom of the tarts turn golden at the same time the edges are done.If any of the butter tarts are stuck to the pan, use a fork to gently loosen and remove.If storing in the fridge, you can eat them cold or bring them to room temperature before serving.Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag.Yield: 12 butter tarts Print Recipe Pin Recipe Description This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.Ingredients Makes 12 butter tarts Pastry 3 cups ( 375g ) all-purpose flour, plus more for dusting.(5ml) vanilla extract 1 large egg Optional 1/2 cup chopped pecans, walnuts, raisins or chocolate chips Instructions In a large bowl, toss together the flour, baking powder and salt.Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.Divide the pecans (if using) among the pastry shells and pour in the filling until half full.Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.To prepare the freezer dough for use: Thaw overnight in the fridge and leave out for 15 minutes at room temperature before rolling.If storing in the fridge, you can eat them cold or bring them to room temperature before serving.This post was originally published on June 15th, 2017 and has been recently updated to include step-by-step photo instructions. .

Bakewell Tart with Raspberry Jam

Bakewell Tart with Raspberry Jam

Bakewell Tart with Raspberry Jam

Made with a lightly sweetened, buttery almond filling spooned over raspberry jam then baked in a shortcrust pastry shell.Red hued jams add a nice ribbon of color and a terrific sweet pop of flavor.Equipment: For this recipe you’ll need an electric mixer and a 9-inch x 2-inch deep-dish fluted tart pan with removable bottom.If you don’t have a food processor you can also use a pastry blender and mix by hand.Combine the flour, sugar and salt in the bowl of a food processor.Line the pastry case with foil then fill with baking beans or pie weights.Gently dollop small spoonfuls of almond filling over the jam.However, shortcrust is sweetened with powdered sugar and has an egg yolk added to the mix.Shortcrust is slightly more cookie-like than regular pastry, but in this recipe either crust will work well.This Bakewell Tart can be stored well sealed at room temperature for up to three days, or refrigerate for longer storage.The crispy crust will soften a bit over time, but it’s still delicious and not at all soggy.If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love.FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.Bakewell Tart Prep Time: 40 mins Cook Time: 50 mins Total Time: 3 hrs Yield: 8 Course: Dessert, Pie Author: Tricia PRINT RECIPE A British classic with a frangipane filling and raspberry jam baked in a sweet shortcrust pastry.Equipment 9-inch x 2-inch deep fluted tart pan with removable bottom Ingredients For the pastry crust: 2 cups all-purpose flour (252g).1 large egg white, reserved from pastry, room temperature.½ cup sliced almonds (46g) Instructions To prepare the pastry: Combine the flour, salt and powdered sugar in the bowl of a food processor.Add the egg yolk and ice water and pulse just until the dough comes together.Lightly flour a large sheet of parchment paper and place the dough in the center.If the dough starts to break and split, let it rest another 5 to 10 minutes until pliable.Press a 14-inch piece of foil inside the tart shell and fill with beans or pie weights.Carefully remove the foil and weights and move the cookie sheet with tart shell to the upper rack.To prepare the filling: In a large mixing bowl beat together the butter and sugar until pale and fluffy.Gently spoon small mounds of almond filling over the jam.Carefully spread the filling to the edges of the tart and smooth out the surface.Place the tart back onto the cookie sheet and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.Recipe Notes Store well sealed at room temperature for up to 3 days.Filling recipe inspired by King Arthur Flour, Mary Berry and Nathan Outlaw’s Home Kitchen Cookbook Nutrition information is calculated using an ingredient database and should be considered an estimate.Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program.As an Amazon Associate we earn a small commission from qualifying purchases, at no additional cost to you. .

Lemon Tart

Lemon Tart

Lemon Tart

I also tried to rush the cooling process at the end by putting it near an open window but that caused the baked filling to crack and separate. .

Homemade Pop Tarts

Homemade Pop Tarts

Homemade Pop Tarts

In a small bowl, mix ½ cup jam with cornstarch.Flour a large work surface and lay both pie crusts out on it.Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares.Brush a rectangle of egg around the jam, to glue the sides together.This ingredient shopping module is created and maintained by a third party, and imported onto this page.We don’t buy a whole lot of pre-packaged snacks and breakfast items at home.However, when we take the kids to the lake, we always end up buying Pop Tarts and mini boxes of cereal.It happened once or twice and now the kids act as if Pop Tart consumption is the standard protocol at the lake.Dan now expects Pop Tarts at the lake and is just as forlorn if we show up without them, as the kids.If Pop Tarts were made with pie crust, chunky jam, and fresh icing, would they taste better than the store-bought variety?Then whisk together a quick frosting if desired, and drizzle over the top.Make them with your kids for a weekend breakfast, or around the holidays as a special treat. .

Homemade Pop Tarts Recipe

Homemade Pop Tarts Recipe

Homemade Pop Tarts Recipe

These easy, yet totally impressive homemade strawberry pop tarts are the perfect addition to your morning breakfast.Get ready to go completely berserk over this amazing homemade version of one of my childhood favorite treats!We weren’t allowed to have the “cool” sugary cereals, no fruit rollups, no potato chips, no pop.There was a steady supply of frosted brown sugar cinnamon Pop Tarts at grandma’s house, and they were always my breakfast of choice during weekend sleepovers.Quite a long time ago, I tackled homemade pop tarts and in the process learned that they are not at all difficult to make, and they will absolutely, positively blow your mind.The pastry crust is flaky and buttery, little pieces breaking and fluttering off when you take a bite.Each little pastry pillow is full of sweet strawberry filling, and then frosted with an optional simple vanilla sugar icing.Everyone seems to have an old favorite when it comes to pop tarts – strawberry or brown sugar cinnamon.For this homemade pop tart recipe, I provide you with instructions to make either or both!In a medium bowl, whisk together brown sugar, cinnamon, and flour.Combine the cornstarch water with strawberry jam in a small saucepan over medium heat.Mix together dry ingredients: In a large bowl, whisk together flour, sugar, and salt.Using a pastry blender, cut the butter until it is the size of peas and the mixture holds together when you squeeze it.If you made the dough in advance, allow it to come to room temperature for about 15 minutes before rolling and cutting.Spoon a tablespoon of filling into the center of each rectangle, leaving a 1/2 inch space around the edges.Vent the dough: Prick the tops of the rectangles in multiple spots to allow steam to escape.Prick the tops of the rectangles in multiple spots to allow steam to escape.Chill the pop tarts: Refrigerate the pan with the pastries, uncovered, for 30 minutes.Bake the homemade pop tarts for 25 to 30 minutes, or until lightly browned.When I originally shared these, they were not frosted, and while it’s not TOTALLY necessary, I think it really ratchets them up a few notches, so I’ve included both a vanilla icing for the strawberry pop tarts and a cinnamon icing for the brown sugar cinnamon ones.Mix together the icing : In a small bowl whisk together powdered sugar, milk, and vanilla extract.: In a small bowl whisk together powdered sugar, milk, and vanilla extract.You can save time in the morning by prepping the pastry dough up to 2 days in advance.Store uniced, baked pop tarts in an airtight container for up to 1 week.Store uniced, baked pop tarts in an airtight container for up to 1 week.Transfer to an airtight ziploc bag or container and freeze for up to 3 months.Transfer to an airtight ziploc bag or container and freeze for up to 3 months.Place in an airtight ziploc bag or container and freeze for up to 3 months.These homemade pop tarts with a generous heaping of vanilla glaze are perfectly crisp and flaky.1 tablespoon milk For the Plain Icing ¾ cup ( 90 g ) powdered sugar.Make the Pastry Crust: In a large bowl, whisk together the flour, sugar, and salt.Using a pastry blender, cut in the butter until it is the size of peas and the mixture holds together when you squeeze it.Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9x12 inches.Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.Prick the tops of the rectangles in multiple spots to allow steam to escape.Store pastries in an airtight container at room temperature for up to one week.Make the Icing: In a small bowl, whisk together the powdered sugar, milk, cinnamon (if using), and vanilla extract.You can save time in the morning by prepping the pastry dough up to 2 days in advance.Store uniced, baked pop tarts in an airtight container for up to 1 week.Store uniced, baked pop tarts in an airtight container for up to 1 week.Transfer to an airtight ziploc bag or container and freeze for up to 3 months.Transfer to an airtight ziploc bag or container and freeze for up to 3 months.Place in an airtight ziploc bag or container and freeze for up to 3 months. .

Rustic French Apple Tart

Rustic French Apple Tart

Rustic French Apple Tart

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts.One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.” The recipes are often centuries old and passed down through the generations.I know the mere mention of a homemade pastry crust is enough to send some people running for the hills, but this tart dough is virtually foolproof and easy to roll to out – and it comes together in a food processor in under a minute.Plus, the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate; you simply fold it casually over the fruit.Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples but, trust me, less is more with this type of dessert.The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.Also, be sure to use apples suitable for baking, such as Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, or Honey Crisp.To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl.Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge.While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. .

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