Tasty tart, licking your fingers: D
- 2 eggs
- 1 old glass
- 1/2 cup oil
- 1/2 l of milk
- 2 glasses of flour
- vanilla sugar
- lemon juice
- 1 teaspoon baking soda
- 1/2 kg cherries / coca / cherries / blueberries
Preparation time: less than 60 minutes
RECIPE PREPARATION Seasonal fruit tart:
-Rubber eggs with sugar, gradually add milk, oil, flavors, baking soda and flour.
-Mix the composition and pour it into the tray prepared with baking paper. On top of the dough, which is soft, place the currants / cherries / cherries / blueberries, sprinkle a handful of sugar on top of them.
-Bake at the right heat for 40 minutes
-When ready, powder with powdered sugar
Peach and strawberry tart
Another delicious tart recipe is the one with peaches and strawberries, a real feast for both adults and children.
Ingredients tart with peaches and strawberries
- An envelope of vanilla pudding
- 500 ml of milk
- An envelope of gelatin
- 250 ml of compote syrup
- Compote or fresh fruit
- Tart countertops
How to prepare tart with peaches and strawberries
- Prepare the vanilla pudding according to the instructions on the package and when it cools, add it over the counter and place the fruit on top.
- Prepare the gelatin and pour it over the tart.
- Leave it to cool and the tart is ready! Enjoy an easy-to-prepare dessert that will delight the whole family.
Fruit tart - sweet summer treat
Fruit tarts are specific to the summer season when they are found at discretion and in a wide range, fresh fruits, ready to wear the elegant clothes of a simple dessert, to everyone's taste. They are easy to make, refreshing and delicious at any time.
Apricots, cherries, nectarines and peaches are among the favorite fruits for tarts. Fruit tart is a delicious summer dessert for everyone. Made in mini versions, with a slightly crunchy top, fine and fragrant cream, colorful fruits and a little jelly, the tarts are suitable for the little ones' parties, but also the candy bars organized at various events.
If you want to pamper yourself on a summer day without enduring the heat of the oven, you can opt for tarts with your favorite fruits and "top" made of walnuts or almonds and figs, which are easily made without baking.
Whether you want to satisfy your craving for sweets or impress your guests, fruit tarts are a light, cool dessert, they have a special look and a proper flavor.
Fruit tarts are always a happy choice when looking for a sweet and fruity dessert at the same time. You don't need many ingredients and you can choose any kind of fruit. You can serve them regardless of the season, the moment, the occasion. They will be enjoyed by everyone in the house, from small to large.
Take advantage of the fruit season and enjoy tarts!
Recipes for everyone
Autumn fruit tart
24 pieces - 70 minutes
autumn fruit tart
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4 eggs 18 tablespoons sugar 14 tablespoons milk 14 tablespoons oil 16 tablespoons flour 1 teaspoon bicarbonate 500g seasonal fruits (100g apples, 100g pears, 100g grapes, 100g blackberries, 100g diced melons) 50ml cognac / liqueur 150g NUTS 4 tablespoons honey
Put 4 tablespoons of sugar in a pan greased with butter and caramelize it over medium heat. Move the tray so that the caramel spreads over the entire surface of the tray. Put in the tray the fruits cut into slices, cubes, rounds, as varied as possible, but about the same size to be the pieces. Put the tray in the hot oven, on the right heat, for 15 minutes, then remove it. Meanwhile, rub the sugar with the eggs until you get a frothy composition. Gradually add the oil, milk and flour in which you mixed the baking soda. Pour the homogenized composition over the hardened fruits that you have previously sprayed with brandy or liqueur. Bake the tart on the right heat for another 40-45 minutes. When the tart is baked, turn it over, after it has cooled, on a tray. Pour over a icing obtained from crushed walnuts hardened in honey for 5 minutes. Leave to cool and cut into suitable pieces. (Daniel Petre)
Tags: Apples, Blackberries, Melons, Pears, Grapes, Tart
Posted in Desert | Comments Off on Autumn Fruit Tart
8 servings - 55 minutes
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400g boletus 4 tablespoons butter 1 packt tart dough 150g cheese 150g CHEESE 2 eggs 80g butter 400g bacon 50ml brandy 4 threads parsley ± salt pepper 1 kg beans
Grease a tart form with a tablespoon of butter then spread in this tart sheet. Prick the dough with a fork from place to place, put baking paper on it and beans on it. Put the tray in the oven for 10 minutes. Remove the beans and baking paper and place the tray back in the oven for another 5 minutes. Then remove the tray from the oven. Melt the remaining butter in a pan. Put the sliced bacon and cook for 1-2 minutes on high heat, then put the brandy. Leave on the fire until the brandy evaporates. Wash the mushrooms, clean them and cut them into slices, lengthwise. Put the mushrooms in the pan, over the bacon and season with salt and pepper. Cook them for 1 minute on high heat, stirring constantly, then another 10 minutes on low heat. Mix well the grated telemeau with the grated cheese on the large grater and with 1 beaten egg. Pour the mixture over the tart sheet and spread it evenly. Place the mushrooms and bacon on top of this mixture. Put the whole green threads between the mushrooms. Grease the tart on top with a beaten egg and bake it in the hot oven, on the right heat until it browns evenly. Serve hot, accompanied by red wine. (Daniel Petre)
Tags: Bacon, Mushrooms, Mushrooms, Tart
Published in Type II | Comments Off on Mushroom Tart
Mini tarts with mushrooms and red onions
6 servings - 60 minutes
Mini mushrooms with mushrooms
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4 red onions 60ml olive oil 2 tablespoons butter 1 teaspoon sugar (pref. Brown) 15ml balsamic vinegar 1 teaspoon soy sauce 200g mushrooms 1 clove of garlic 1 tbsp green tarragon leaves 1 tbsp green parsley leaves 250g cheese telemea ± salt pepper
200g flour 100g butter 50g parmesan race 2-3 tablespoons cold water a knife tip freshly ground pepper
To prepare the dough, mix the ingredients, using as much water as is needed to get a suitable hard dough. Cool the dough until the filling is ready. Put the oil and half of the amount of butter in a pan and sauté the onion cut into slices. Stir occasionally to harden evenly. Cover the pan and simmer for 15 minutes, then remove the lid, increase the heat and add the sugar. Always stir the onion until it begins to caramelize and darken in color. Pour the vinegar and soy sauce over the onion and keep the bowl on the fire until all the liquid has evaporated. Remove the pan from the heat and let the onion cool. In another bowl put the remaining butter and sauté the mushrooms, greens and crushed garlic. When they are well browned, put them over the onion and mix.
Line small mini-cake trays (savarines) with dough, prick the dough with a fork from place to place and bake them at the right heat for the sea (200-220 C) for 12-15 minutes, or until lightly golden. Remove the mini tarts from the trays after they have cooled a bit and place them in a greased pan lined with flour. Fill each mini cake with the onion and mushroom mixture. Grate the telemea on top, put the tray in the oven for 10-15 minutes and bake at the right heat. Serve the hot mini tarts. (Daniel Petre)
Tags: mushrooms, tart
Published in Type II | Comments closed at Minitarte with mushrooms and red onions
How to prepare fruit tart. Three simple recipes for a delicious dessert with seasonal fruits
With cherries, apricots, peaches or berries, the fruit tart is a delicious summer dessert for everyone
"Adevărul" proposes three tart recipes with easy-to-prepare fruits, collected from housewives in the area of Moldova. In all cases, the fruit tart is served cold, preferably one day after it has been prepared.
I. Fluffy tart
* 3 eggs
* a 200 ml cup of sugar
* a cup of whipped milk
* a cup of oil
* cake flour (about 12 tablespoons)
* a baking powder
* flavors to taste
Method of preparation:All ingredients (except flour and flavors) are mixed or placed directly in the robot bowl. After the sugar has melted, gradually add the flour and finally add the baking powder and flavors.
The composition is poured into the tray lined with baking paper and three-quarters of the composition is poured. Bake in the preheated oven. After the top is slightly hardened, place the fruit on top and then pour the rest of the composition. It's ready when the top is browned. Serve cold, cut into shapes as desired (rhombuses, smaller or larger squares) and sprinkle with plenty of vanilla sugar.
II. Fruit tart and meringue
* 8 eggs
* 100 grams of butter
* 12 tablespoons sugar
* 6 tablespoons flour
* a baking powder
* 500 grams of fruit (cherries, apricots, berries, peaches, etc.)
Method of preparation: Separate the eggs and rub the yolk well with six tablespoons of sugar and butter. In the composition keep the egg whites from two eggs beaten very well. Incorporate the previously sifted flour and finally put the baking powder quenched in lemon juice. Depending on the size of the eggs, it is possible for less flour to enter so that the top is like a sponge cake. Pour the top into a medium-sized tray, lined with baking sheet, and place in the preheated oven at 180 degrees.
After about 15-20 minutes, when the countertop hardens a little, remove the tray from the oven and place the fruit on top (washed well, peeled, sliced if it is a larger fruit).
Pour over the fruit the meringue made from the six remaining egg whites beaten very well with six tablespoons of sugar (maybe even more if you want sweeter). The tart is ready when the meringue has browned. Let it cool and when it has cooled down enough, put the tray in the fridge covered with a foil. In a few hours, the meringue will "sweat" and make small drops of syrup on top. It is cut into portions of the right size and is only good to serve.
III Fruit tart and gelatin
* 200 grams of flour
* 100 grams of butter
* 40 grams of powdered sugar
* a small cup (of coffee) with milk
* baking powder or a knife tip of baking soda
* 500 grams of fruit (apples, pears or plums)
* an envelope of gelatin
* sugar for boiling fruit
Method of preparation: Knead the flour with the butter, sugar, milk and baking soda well then let the dough cool for 1-2 hours. Then spread the sheet the size of the tart tray (round). After laying the baking sheet, place the dough in the tray to cover the bottom and the edges. Prick the dough with a fork so that it does not swell when baked. Place in the preheated oven, over medium-high heat, and bake for 20-30 minutes (depending on the oven). Let the tart sheet rest, during the time we boil the fructeel with a little sugar and if necessary add a little water. Let cool after the fruit has boiled.
In a glass, increase the gelatin with cold water and stir from time to time. Let it swell for 5-10 minutes (according to the instructions on the envelope), then heat it in a steam bath until the gelatin melts but it should not heat up, otherwise it loses its properties. The biscuit is mixed with the boiled fruit, when they are still hot, then poured over the tart. Leave to cool for at least 12 hours.
Method of preparation tart with vanilla cream and fruit
The first time we make the dough because it will have to stay cold. So, in a bowl we put flour, powder, sugar spoon and cold butter cut into cubes. Knead quickly with your fingertips until you get a sandy composition.
Add the egg and knead just enough to incorporate the egg, no more. If it does not bind, add another tablespoon, two of cold water.
Wrap the dough in cling film and put it in the fridge for 30 minutes.
Meanwhile, prepare the vanilla cream. With a whisk, mix the yolks very well with a pinch of salt and sugar until the composition becomes creamy and light in color. We also incorporate the flour, then the heated milk with the vanilla bean seeds. I used a teaspoon of ground vanilla pods. Boil the cream for 4-5 minutes from the moment it boils. Stir continuously so that it doesn't stick.
Cover the surface of the cream (not the bowl) with cling film and let it cool.
Return to the dough. Take it out of the fridge and spread it in a tray (25 cm). Prick it from place to place with a fork, cover with baking paper and put a cup of beans, rice, chickpeas or whatever you have on top. handy.
Bake the crust for 30-35 minutes at 180 ° C until lightly browned, and the last 5-10 minutes take the paper and beans to brown a little inside.
After it has cooled, fill the crust with vanilla cream, leveling it well.
We decorate the tart according to our imagination and with the fruits that are to our taste and we cover the fruits with gelatin prepared according to the instructions on the package.
We keep the tart cold until the moment we eat it. Enjoy!
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Fruit tart - a raw vegan recipe for any season
We offer you a delicious recipe with an extremely pleasant appearance, which will delight both the taste buds and the eyes of family and friends. All you have to do is choose the fruits you like!
Ingredient: (for 10 people) - 300 g raw hazelnuts, honey, water, 10 g agar-agar, melon, grapes and nectarines (or other seasonal fruits or according to preferences).
Method of preparation: the hazelnuts are ground but not very small and mixed with honey (to taste) and a little water to form a homogeneous composition. Then form the top. To make it easier to assemble, use the shape of a cake.
Then slice the fruit and place as desired. At the end, over the fruit, add the agar-agar that melts in a bain-marie in a little water or in the juice left by the fruit. Keep the tart for at least 2-3 hours in the refrigerator. When serving, for taste and appearance, add brown agave syrup.
This recipe delights both in taste and appearance, but also in the fact that it brings together many beneficial ingredients for health. In addition to fresh fruits, it contains hazelnuts and agave syrup, which play an important role in our health:
Hazelnuts are rich in vitamin E. (helps to regenerate tissues, restores blood vessels and monitors muscle health), vitamin B6 (helps protein metabolism and absorption) and last but not least thiamine or vitamin B1 (takes care of our appetite and energy reserves).
Peanuts also contain significant amounts of protein (essential for the development of cells in the body and replacement of destroyed ones), fiber (stimulates intestinal transit), iron (for red blood cells and enzymatic activity), calcium (for teeth and bones) and potassium (regulates fluid balance in the body).