Tarts are baked dishes with a pastry base and an open-top, covered with a filling. Although most modern tarts are fruit-based, a custard is occasionally added to the filling. Among the many flavors of tarts are treacle, meringue, Bakewell, and Tarte Tatin, which is an upside-down tart comprising fruit or onions. Jam tarts are also popular and replace fresh fruit in favor of jam.
Mini Raisin Butter Tarts
Mini Pastry Crust
- ice cubes
- 2½ cups Bisquick
- ½ cup butter (cut into cubes, frozen)
- ½ cup vegetable shortening (chilled in the refrigerator)
- 1 tsp white vinegar
- 1 large eggs
- ice water
- 1½ cup raisins
- 1 cup pecans (chopped)
- 1 cup brown sugar
- ½ cup corn syrup
- 6 tbsp butter (softened)
- 2 eggs (beaten)
- 2 tsp vanilla extract
Mini Pastry Crust
- In a measuring cup, place three ice cubes and enough water to make one cup. Set aside in the refrigerator until ready for use.
- In the bowl of a food processor fitted with a metal blade, pulse two and one-half cups of Bisquick with one-half cup of vegetable shortening and one-half cup of cubed frozen butter. Pulse until blended.
- Gather the dough and form it into a ball, press it into a disc shape, and then wrap it in plastic wrap. Chill in the refrigerator for at least one hour.
- Grease two muffin pans with cooking spray and set them aside.
- Roll the dough out to a one-half inch thickness on a Bisquick floured surface.
- Use a circle cookie cutter to cut out rounds. Stretch out the dough and place it into the muffin tin. Shape it so that there is an even thickness all the way around.
- Refrigerate the muffin pans until the filling is ready.
- Preheat the oven to 400° F, and remove the muffin pans from the refrigerator.
- Sprinkle one and one-half cups of raisins and one cup of pecans evenly between the prepared tart shells.
- Whisk one cup of brown sugar, one-half cup of corn syrup, six tablespoons of softened butter, two beaten eggs, and two teaspoons of vanilla extract together in a bowl.
- Pour the mixture evenly over raisins and walnuts into tart shells.
- Place the pans of raisin butter tarts into the preheated oven and bake for twenty-five to thirty minutes.
- Let cool before serving.
French Fruit Tart
- ⅓ cup butter
- ¼ cup sugar
- 2 egg yolks
- 1½ cup Bisquick
Pastry Cream Custard
- 1 cup heavy cream
- 3 tbsp sugar
- 2 egg yolks
- 1 tbsp corn starch
- ¼ tsp vanilla extract
- Preheat the oven to 400° F and grease a nine-inch pie or tart pan.
- In a medium-size mixing bowl, cream together one-third cup of butter and one-quarter cup of sugar using a mixer.
- Beat in two egg yolks
- Add one and one-half cups of Bisquick, a third at a time.
- Mix until smooth.
- Press the dough into a flat disk with your hands.
- Roll to a one-eighth-inch thickness on a Bisquick floured surface.
- Place the dough on the tart or pie pan and fold the edges over toward the edges to form a double layer at the sides.
- Pinch the sides together and press away any excess dough.
- Pierce the bottom of the shell using a fork to prevent the dough from puffing up with air during cooking.
- Bake in preheated oven for twenty minutes or until the shell is golden brown.
- Allow cooling before adding the filling.
Pastry Cream Custard
- Warm three-quarter cups of the heavy cream in the top of a double boiler over simmering heat.
- Do not let boil and stir constantly to prevent the cream from sticking to the bottom of the pot and scalding.
- In a small mixing bowl, stir three tablespoons of sugar, one-quarter teaspoon of vanilla, and two egg yolks.
- Add one tablespoon of cornstarch and continue stirring until the mixture is well incorporated.
- Add the yolk mixture to the warm cream.
- Cook, stirring constantly until the mixture thickens.
- Remove from heat and add the remaining one-quarter cup of cream. Stir until cool enough to prevent a skin from forming on the top.
- Cover with plastic wrap and store in the refrigerator until ready to use.
- When the Tart Shell has cooled, add the pastry cream.
- Top with sliced, fresh fruit such as strawberries, blueberries, raspberries, bananas, and peaches.
- Store in the refrigerator.
Rustic Fruit Tart
- 1 cup Bisquick
- ¼ cup vegetable oil
- 2 tbsp milk
- 1 cup fresh or frozen rhubarb (dices, thawed)
- 1 cup fresh or frozen raspberries (thawed)
- ½ cup sugar
- 2 tbsp quick-cooking tapioca
- 6 tbsp confectioners' sugar
- 1 tsp water
- ⅛ tsp almond extract
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- In a large bowl, combine one cup of Bisquick, one-quarter cup of vegetable oil, and two tablespoons of milk.
- Mix with a fork until the mixture forms a ball. Shape dough into a disk and wrap it in plastic. Refrigerate for at least one hour.
- In a separate bowl, combine one cup of rhubarb, one cup of raspberries, one-half cup of sugar, and two tablespoons of quick-cooking tapioca; let stand for 15 minutes.
- Take the dough out of the refrigerator, unwrap it and place it on the prepared parchment-lined baking sheet. Roll the dough into a circle.
- Spoon the fruit mixture into the center of the dough, leaving room at the edges. Fold the edges of the dough over the fruit. Leave the center uncovered.
- Bake for thirty minutes or until the crust is golden brown, and the filling is bubbly.
- Combine the glaze ingredients in a small bowl and drizzle it over the warm tart.
- Serve and enjoy!