Best 5 Sugar Glazed Prune Tartlets Recipes

FINNISH PRUNE TARTS

Steps:

• Blend dough ingredients with pastry blender.
• Add milk to soften as needed.
• Should make into 4 small or 2 large balls.
• Cover and chill dough overnight.
• Cook the prunes in water until soft.
• Drain.
• Press prunes through wire strainer or pureed in blender.
• Add the sugar and mix well.
• Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
• Split each corner from the top to within 1/2 inch of the center.
• Fold one half of each corner to the center-- to form a star or pinwheel.
• Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
• Let stand 10 minutes before baking.
• Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
• Remove and cool on rack.

SUGAR-GLAZED PRUNE TARTLETS

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Butter a baking sheet.
• Unfold pastry sheet and cut into 9 (3-inch) squares, then arrange squares on baking sheet. Lightly brush squares with some of egg white. Toss prunes in remaining egg white. Arrange 3 prunes in center of each square, letting excess egg drip off and leaving about a 1/2-inch border around edge. Stir together sugar and cinnamon and sprinkle over tartlets.
• Bake until pastry is puffed and golden brown, 10 to 15 minutes. Transfer tartlets to a rack and cool to warm, about 10 minutes.

PRUNE & NUT TART

Steps:

• If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour. Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough. Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up. (You can freeze the pastry now for up to a month.)
• You need to bake the pastry case blind before adding the filling. The best and easiest way to roll the pastry is between 2 floured pieces of cling film. Line a loose-bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper. Put your baking beans on the paper then put the pastry case in the freezer.
• Preheat the oven to 190C/gas 5/fan 170C.When the pastry case is rock solid (after about 1⁄2-1 hour), put it in the oven on a baking sheet. After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first (this makes sure you have no leaks later). Put back in the oven for a further 5 minutes.
• For the filling, melt the butter and leave it to cool a little.While this is happening, beat the eggs, then stir in the sugar and cooled butter. Scatter half the almonds in the base of the tart, then spread the prunes around. Pour the filling over evenly.
• Scatter the rest of the almonds over the top and bake for 20-30 minutes until firm. Take it out, dust over some icing sugar and serve hot, cold or warm with crème fraîche or cream.

PRUNE AND NUT TART

Steps:

• If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour.
• Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough.
• Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up.
• (you can freeze pastry now for up to a month) You need to bake the pastry case blind before you add the filling.
• The best and easierst way to roll the pastry is between 2 floured pieces of cling film.
• LIne a loose bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper.
• Put your baking beans on the paper and then put the pastry case in the freezer.
• Preheat the oven to 190*C (375*F).
• when the pastry case is rock solid, put it into the oven on a baking sheet.
• After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first.
• (this makes sure you have no leaks later) Put back in the ove and bake for a further 5 minutes.
• For the filling, melt the butter and leave to cool a little.
• While this is happening, beat the eggs, stir in the sugar and cooled butter.
• Scatter half the almonds in the base of the tart, then spread the prunes around.
• Pour the filling over evenly.
• Scatter the rest of the almonds over the top and bake for 20 to 30 minutes until firm.
• Take it out, dust with some icing sugar and serve hot, cold or warm with creme fraiche or cream.

SUGAR-GLAZED APPLE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
• Add the Tablespoon of ice water and process for another five or six seconds.
• Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
• Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
• Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
• Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
• Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
• Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
• Serve lukewarm or at room temperature with ice cream (optional).
• Enjoy!