Lovely selection of Tart Recipes

Try these easy to make desserts; you will be happy with them.

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There are many tart recipes and it is not always easy to choose one. I baked all the fresh fruit tarts that appear on this site and I hope that the description of each fruit tart recipe will help you in picking the one you like to make. The pictures should give you an idea how the cake should look in the end.

Tart Recipes
Pear Tart	Delicious Strawberry Tart Recipes.	Strawberry Tart
Plum Tart	Simple Cake Recipe for Cherry Tart.	Fruit Tart - Plum Tart
Cheese Tart - dulce de leche cheesecake	Cherry Tart	Blueberry Cake Recipe

Tarts are relatively small cakes made in round notched up forms and come originally from France. They are made by filling the form with sweet short crust pastry and pricked with a fork to prevent from puffing up as it bakes. It is similar to a pie, just not covered on the top with a second pastry sheet.

Tarts are often made with fruits or with custards, after which they are baked in the oven. Most of my recipes require a two step process, baking the pastry first, adding the fruits or custard, and baking the tart again. This way the bottom of the tart remains crispy.

All shortbread recipes require that the dough should be wrapped in foil and refrigerated for 30 minutes. This cooling off process makes the dough more elastic and easier to move into a baking pan in one piece.

Some techniques include gently rolling the dough onto the rolling pin or folding in half and then moving it to the form. If you exceed the required 30 minutes, then the dough will be difficult to roll out.

I made the whole baking process easier for myself. I bake tarts on regular basis (my family loves them) and I roll the dough immediately out after making it, pricking it with a fork and baking. When the dough comes from the fridge it is hard and I have a problem rolling it out.

That might have something to do with the fact that I have arthritis in my hands, but nevertheless, I have not noticed a difference.

I roll out my dough on a silicon mat and then use it to flip the dough into the form. I got the tip from my distant aunt from Chicago who uses clear foil.

Silicon mat works better since it does not stick together, but if you don’t have one, you can use the foil. My mother-in-law also has problems with rolling out the dough when it comes from the fridge. She puts the form with the rolled out dough in it into the fridge.

You can do that if you like. One more tip about short bread. You should take care to make the dough quick since overworking it makes the tart when baked chewy, as opposed to light and crumbly.

I hope that you will enjoy my collection of Tart Recipes.

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