Tart Cherries: A Hardy Fruit Crop For New Zealand
Tart cherries (Prunus cerasus) are widely grown in Europe (particularly Eastern Europe) and North America. Each of these regions produces a different type of tart cherry. In Europe, most tart cherries are of the Ripe fruit of Schattenmorelle at ... [... more]
HortNET New Zealand |
The Peanut Van's Recipes: Creamy Peanut Butter Tart
Our recipe for a creamy peanut butter tart. This is one of our more complex recipes, but the results are worth it! Add the peanut paste, then slowly stir water into the mix and stir until smooth Add the gelatine and cook over gently simmering ... [... more]
Peanut Van |
Mandarin Tart- Recipe From The Queensland Fruit And ...
Beat cream cheese and sugar together and fold through cream. Arrange mandarin slices, brush with glaze and serve chilled. For those colder days place tart under the grill and slightly warm. Honey to glaze, gently heated Spoon in pastry case and ... [... more]
Australian Womens Weekly |
Choc Nut Shredded Pastry Tart
Lightly grease (with butter) a 26cm deep-sided tart tin with a collapsible base. Combine the walnuts, almonds, caster sugar, dark chocolate, cinnamon, cloves and the egg white in a medium sized bowl. Divide the pastry in half. Carefully pull each ... [... more]
Australian Womens Weekly |
Caramelised Apple Tart
The famous 'Tarte Tatin' is a gorgeous upside-down caramelised apple tart, with the pastry underneath and the apples on top, and it's as easy as it is delicious. All you'll need is an oven-proof frypan. While you preheat the oven to 200°C, peel, ... [... more]
Burke's Backyard |
Fig tart with orange yoghurt
Preheat oven to 180°C. Grease a 22-cm springform tin; line the base with baking paper. To make the tart base, separate the eggs. Beat the 2 yolks and 1 tablespoon warm water for 3 minutes with electric beaters. Add the sugar and beat until the ... [... more]
All Recipes AU |
Passionfruit tart brulee
Sift flour, icing sugar and salt onto a bench top. Add butter and water and knead together, until a smooth pastry forms. Refrigerate for 20 minutes. Bake blind in a preheated 180°C oven for 15 minutes. Reduce oven temperature to 160°C, brush tart [... more]
Australian Womens Weekly |
Frangipane and gooseberry tart
To assemble the dessert, spread the frangipane cream inside the pre-prepared tart base, and top with gooseberries. Bake in a preheated 180°C oven for 30 minutes. Bake blind in a preheated 180°C oven for 15 minutes. Reduce oven temperature to ... [... more]
Australian Womens Weekly |
Baked Currant Tarts- STEPHEN NEALE
Place currants evenly into tart shells, then pour over custard (using spoon to stop currants from moving) Bake in an oven set at no hotter than 160°C for approx 20 minutes or until custard is set. Soak currants in whisky Whisk yolks and sugar ... [... more]
Australian Womens Weekly |
Tomato, Basil And Fetta Tart
Preheat oven to 220°. Line 34cm rectangular tart tin with pastry. You will have to join 2 pieces together. Trim edges. Prick base. Line with baking paper and beads and bake for 10 minutes. Remove beads and paper and cook a further 5-10 minutes or ... [... more]
Australian Womens Weekly |
Glazed fruit tart
Sift flour, icing sugar and salt into the bowl of an electric mixer. Add butter and eggs and beat until a smooth pastry forms. Refrigerate for 20 minutes. Mixture of seasonal fruit to decorate tart Place dough on a floured surface, and roll out ... [... more]
Australian Womens Weekly |
Vegetable tart
Heat oven to 200°C. Use a rolling pin to shape pastry case into a square; place it in a 20-cm tart tin. Fold edges of pastry over and crimp to make a decorative edge. Prick bottom with a fork. Line pastry case with aluminium foil; fill with ... [... more]
All Recipes AU |
