learn the art of cooking





Tart - Six Types

                                          Shari Nadeem





- Apple Tart

3 Medium apples, peeled and cored

1 Sheet (about 8 Ounce) frozen puff pastry, thawed

3 tbsp Cinnamon sugar

1/4 Cup apricot jam, melted

2 tbsp Unsalted butter, melted

Heat oven to 400 degree F.

Take the baking sheet and line it with parchment paper.

Smear the thawed pastry on parchment paper.

Pierce half inch border around the edge of pastry with the help of tines of a fork. Now pierce it all over.

Thinly slice the peeled apples and arrange these slices in four rows on pastry top.

You can overlap the slices if required. Leave the corners clear.

Apply melted butter on apples slices.

Sprinkle with cinnamon sugar and bake it for half an hour.

Now apply melted jam over baked apples.

Bake again until golden. It takes about 8 minutes.

Serve the apple tart warm.


- Butter Tart

3 tbsp Soft butter

1/2 Cup brown sugar

1/4 Cup yellow corn syrup

1 Egg

1/2 tsp Vanilla

1/2 tsp Vinegar

1/4 Cup currants (optional)

1/4 Cup raisins (optional)

Mix brown sugar, yellow corn syrup, butter, egg, vanilla and vinegar.

Now add raisins and currants.

Place it in unbaked pastry shells.

Cook for 5 minutes at 425 degree F.

Now cook for another 10 minutes at 325 degree F.


- Lemon Tartlet

1/3 cup Butter

1 cup Sugar

1 tsp Grated Lemon Rind

1/3 cup Lemon Juice

1/4 tsp Salt

4 Egg Yolks (slightly beaten)

Pre baked Tart Shells as required

Combine all ingredients in the top of a double boiler.

Stir over boiling water for 10 minutes, stirring constantly.

Continue to cook until thickened.

Allow to cool and then fill the tartlet shells.

Served chilled.

Lemon Tartlets are ready.


- Blueberry Butter Tart

1 1/2 Cups blueberries

12 Frozen tart shells

3/4 tsp Vanilla

1/3 Cup brown sugar

1 tsp lemon juice

1 tbsp Flour

1 Lightly beaten egg

1/2 Cup corn syrup

Preheat an oven to 375 F.

Put tart shells in foil cups and keep it on a baking sheet.

Beat the egg with syrup, juice and vanilla in a large bowl.

Stir in sugar along with flour in another bowl.

Divide blueberries among tart shells.

Fill each shell with egg mixture right to top.

Bake it on the bottom rack at 375 F until bubbly

Cool and refrigerate.

Blueberry Butter tart are ready.


- Chocolate Tart

1 Sheet frozen puff pastry, thawed but still cold.

8 Ounces semisweet chocolate, cut in small dice

1 Cup heavy cream

2 Large egg yolks

Optional garnish:
1 Cup heavy cream, whipped to soft peaks

1 Cup raspberries

Adjust oven rack to lower-middle position and heat oven to 425 degrees.

Unfold pastry on a lightly floured work surface and roll it into a 12-inch square.

Fit into a 9 inch round tart pan, making sure the pastry is not stretched.

Trim excess pastry from pan by pressing round the perimeter with the tip of your thumb.

Prick pastry all over with a fork.

Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan

Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.

Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate.

Whisk to smoothen it. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling).

Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.

Pour chocolate filling into tart shell.

Cool until filling has set.

Serve with whipped cream and optional raspberries.


- Lemon Tart


1 Stick marzipan

1 Stick butter

1 Egg

1 Cup flour

2 tbsp Flour

1 Pinch salt

1/4 tsp Almond extract

3 Eggs

3/4 Cup Sugar

3 Lemons Juiced

1 tbsp Lemon Rind Grated

3/4 Stick Butter -- Room temperature


In a food processor, process marzipan until soft.

Put butter and process.

Add egg and blend.

Add flour and salt and pulse.

Remove dough from bowl, form into a ball, cover with plastic wrap andrefrigerate for 30 minutes.

Preheat oven to 375 Degree F.

Break off bits of dough and pat into tart shells.

Dough yields as follows: 18 tart shells 2-1/2 inch, 36 tart shells 1-1/2 inch , 48 mini tartlet shells

Bake in preheated oven for 10 - 14 minutes or until golden brown.

Remove from oven to cool.

In medium saucepan whisk eggs, sugar, lemon juice and lemon rind until blended.

Cook over medium low heat, whisking constantly until mixture comes to a boil.

Immediately remove from heat and pour into bowl.

Cut butter into little bits and whisk into lemon mixture.

Refrigerate until cold.

Fill lemon mixture into tartlet shells.

Once tartlets are filled you have to freeze them in a singe layer on a cookie sheet.

When they are nice and frozen they can be placed into a plastic container in layers with a sheet of wax paper in between.

Lemon Tartlets are ready.

Defrost for about 10 minutes before serving.

Courtesy: Shari Nadeem