I have two recipes for maple tarts. Both are good.
You will need:
- Frozen puff pastry tart shells
- 1/4 cup cold water
- 1/4 cup cornstarch
- 2 cups whipping cream, divided
- 1 tsp. maple flavouring
- 1 1/2 cups pure maple syrup
- caramel sauce
Prick the tart shell all over with a fork and bake according to instructions.
Combine all ingredients except the 2nd cup of cream and caramel sauce, in a saucepan with no heat. whisk until completely blended. Heat the mixture over medium heat, stirring constantly for about 12 minutes. Bring the filling just to the boil and remove from the heat. It should be thick.
Pour the filling into the baked shells and when cooled down place in the fridge for about one hour. Whip the second cup of whipped cream and put a dollop on each tart. Using “Plate Scraper” caramel sauce, drizzle some over the top. They look so professional and taste absolutely incredible!
Individual Pumpkin Tarts With A Twist
This is slightly different. Again, as this is my third baking of pumpkin today, it has been changed up.
You will need pastry dough, perferrably one you made, but if the frozen kind, thaw and then roll out so you can cut out the circles. I used 4″ pans with removable bottoms. Put the pastry in and fit to the top, just you would if making a pie.
Now with a pastry brush, heat some marionberry jam or a tart fruit jelly and brush the bottom of the pastry.
You need:
- 1 cup whipping cream
- 1 1/2 cups solid packed pure pumpkin
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pinch of salt
- 3/4 cup of jelly or jam (no lumps).
Preheat oven to 350 degrees. Cook for about 30 – 40 minutes, and cool on a rack, lightly covered with a bowl or tin foil. This will allow the pie to continue cooking while it cools and there are no cracks on the surface. True!
Raspberry Tart with Chocolate Ganache
First of all, before the recipe gets started….a little trivia..did you truly know there were four raspberry types. 1-red, 2-yellow, 3-pink and 4-black . The black one is sometimes confused with Blackberries. Blackberries are bigger, shinier. So, now pick your choice and begin.
- 1 1/2 cups flour
- 10 tbsp. cold butter, cut into 1/2 inch cubes
- 3 tbsp. sifted icing sugar
- 2 large egg yolks
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. plus 1 1/2 tsp. water
- 1/2 cup whipping cream
- 6 ounces bittersweet chocolate, chopped
- 1 tsp. pure vanilla
- 2 tsps. Kahlua liqueur
- 3-6 ounce containers fresh Raspberries or Blackberries (your choice)
- 3 tbsp.seedless Raspberry Jam (Blackberry)
Pulse together the flour, butter and sugar until it becomes a coarse meal. Mix together the egg yolks, lemon juice, and 1 tbsp. water in a small bowl. Add to the flour mixture, mixing until moist clumps start. Gather the dough into a ball, cover in plastic wrap and place in the refrigerator for about 30 minutes.
Preheat oven to 375 degrees. Butter a 9 inch tart pan with removable bottom. Roll out the dough on a floured surface and work into a 12 inch round (approximately). Fit into the pan and freeze for about 15 minutes. Bake the crust until golden and cool. Takes about 10-15 minutes.
Bring cream to just the boiling point, remove from heat and add the chocolate, stirring until smooth. Stir in the liqueur and vanilla. Cool the ganache for about 15 minutes.
Move the tart shell to a platter. Spoon in the ganache and smooth the surface. Place the raspberries on top (pointy end up). Now stir the jam and 1 1/2 tsp. water in a small saucepan and stir until smooth. Carefully brush the mixture over the berries while still warm.
Can be made ahead no more than 8 hours and be sure to keep it at room temperature.
This will look like you really worked hard…now pour a Kir or a glass of crisp white wine and declare for all to hear “damn I DID this! Enjoy enjoy.