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    You are in: Home / Community Forums / Critter Cafe / Would you believe
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    Would you believe

    Krislady
    Thu Sep 12, 2013 7:04 pm
    Forum Host
    that I have never made an actual TART before?

    A couple of years ago, I decided that I HAD TO have some small tart pans and I never even took them out of the package. icon_redface.gif

    Well, since I've practically got peaches rotting before my eyes and filling for 3 pies already in the freezer. . . I decided to make tarts.

    Found a "Buttery Shortbread Pastry Dough" (also: never made shortbread, either), did ONE LAST BATCH of filling. . . and 6 tarts plus a tray of shortbread cookies are in the oven.

    Boy, those little tins are easy to over-fill, aren't they? icon_eek.gif

    Anyway, wish me luck. . .
    K9 Owned
    Thu Sep 12, 2013 7:54 pm
    Forum Host
    Kudos for bothering with such fiddly things! Not the shortbread - the tarts.
    I have never made tarts either.

    I also bought a muffin top pan - actually 2 of them. What was I thinking? I make muffins about once a year. These muffin top pans are still virgin. icon_redface.gif
    mums the word
    Thu Sep 12, 2013 8:50 pm
    Food.com Groupie
    I don't make tarts either and I rarely do pie, mostly because I don't really like pie, unless it is pumpkin!

    My grandmother made awesome raisin tarts!
    anne in apex
    Thu Sep 12, 2013 9:26 pm
    Food.com Groupie
    I have some of those soup buckets, with the handle, like you make French onion soup in? Yeah, they've never been out of the box, and I specifically asked for them for Christmas. icon_redface.gif

    The peach pie sounds delish.
    mums the word
    Thu Sep 12, 2013 9:34 pm
    Food.com Groupie
    anne in apex wrote:
    I have some of those soup buckets, with the handle, like you make French onion soup in? Yeah, they've never been out of the box, and I specifically asked for them for Christmas. icon_redface.gif

    The peach pie sounds delish.


    Here's a hint for you, IF you ever use them - lightly grease the top with Pam and your cheese topping won't stick so badly if you make French Onion Soup.

    (sorry for the hi-jack)
    Dib's
    Thu Sep 12, 2013 9:35 pm
    Food.com Groupie
    Well?????

    I like those free form tarts-there's a fancy name but I can't think of it at the moment. Anyway, you roll out your crust, put your "stuff" in the center, let it settle then fold the rough edges over the outside-in. Sloppy elegance icon_cool.gif icon_cool.gif icon_cool.gif icon_cool.gif icon_cool.gif icon_cool.gif
    K9 Owned
    Thu Sep 12, 2013 9:45 pm
    Forum Host
    Dib's wrote:
    Well?????

    I like those free form tarts-there's a fancy name but I can't think of it at the moment. Anyway, you roll out your crust, put your "stuff" in the center, let it settle then fold the rough edges over the outside-in. Sloppy elegance icon_cool.gif icon_cool.gif icon_cool.gif icon_cool.gif icon_cool.gif icon_cool.gif

    I excel at Galettes icon_cool.gif
    Krislady
    Fri Sep 13, 2013 8:56 am
    Forum Host
    I had a bunch of those onion soup crocks for YEARS - never used them and finally got rid of them.

    THEN I saw a bunch at a thrift store or something, and I bought MORE! icon_redface.gif Which I've still never used. With the exception of the one I kept butter in - I'd put it on the top shelf of the grill, melt butter in it, and use it for brushing corn and/or steaks. Turned out to be more trouble (and calories!) than it was worth.

    So the peach tarts.

    Still haven't actually TRIED one yet - by the time they came out of the oven last evening, I was full of leftover shortbread cookies. icon_redface.gif However, I used the same filling that I'd used for Labor Day, which was DELISH. Only differences - dark brown sugar instead of raw sugar (maybe a more caramel-y flavor?) and vanilla instead of almond extract (1/4 tsp. - big whoop.)

    Here's what I've discovered, though, so far:

    - One recipe of Shortbread Pastry Crust is enough for six bottoms - a second recipe of crust for a lattice top crust MAY have been overkill.
    - Filling for a single pie is a little more than enough for all 6 tarts.
    - Don't overfill the tart shells. Seriously, don't.
    - If you do overfill the tart shells, it's a good idea to put a sheet of parchment or a silicone mat under them.
    - Even though silicone is supposed to be "nonstick" it still requires soaking and even some scrubbing to get burned-on peach pie filling off.
    - Burning peach pie filling smells not-so-great
    - I do love shortbread cookies made from the leftover top crust. icon_smile.gif I'll bet they'd be even better spread with Nutella. Or Biscoff.
    - Overall, it wasn't much fussier than making a single pie - granted, they weren't all fancy and stuff like the ones at the bakery (or that guy at the market - good LORD, who has that kind of time?) - and they're a single serving of pie (if you're really hungry) or two (if you're on a diet and your husband doesn't much care for fruit pie, unless it's apple, and is only tasting it to humor you)
    - who doesn't like fruit pie?

    I'll try one tart tonight, maybe send one home with MIL, then I'm going to wrap them up and freeze the rest. If THAT works, well, I am ALL OVER every single fruit season, from now on! That, and I'll be eating salad for lunch for the rest of my life. . .
    Connie Lea
    Fri Sep 13, 2013 9:04 am
    Food.com Groupie
    Wow Kris you are ambitious. I don't think I've ever eaten a tart, much less made one. Don't worry about the spills - I'm sure Jarly would be more than happy to help you clean up.
    Krislady
    Fri Sep 13, 2013 11:05 am
    Forum Host
    Dude, he went CRAZY for bits of the pastry dough!

    And it's not so much that I'm ambitious, Connie - more that I can't resist buying fresh fruit in season - even when I know darn good and well that I'll never be able to eat a QUARTER BUSHEL of peaches by myself before it rots! icon_lol.gif
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