Classic Tarts - Pies - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Pies

Classic Tarts


CRISP CRUSTS AND CREAMY FILLINGS ARE HERE TO STEAL THE SHOW. WHETHER YOUR TOP TART IS LOADED WITH FRUIT, CHOCOLATE, CARAMEL OR NUTS, YOU SIMPLY CAN’T GO WRONG. TAKE A BITE OUT OF THESE TARTS TO SEE WHY!

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White Chocolate Cranberry Almond Tart

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make it for local coffee houses and restaurants.

—TRISHA KRUSE EAGLE, ID



PREP: 55 MIN. ✵ BAKE: 20 MIN. + CHILLING ✵ MAKES: 12 SERVINGS


1/2 cup slivered almonds, toasted

3 tablespoons sugar

1 2/3 cups all-purpose flour

1/4 teaspoon salt

1/4 cup butter, melted

1/4 cup heavy whipping cream

2/3 cup white baking chips

FILLING

2 cups fresh or frozen cranberries

1 cup sugar

1/2 cup dried cranberries

1/3 cup orange juice

2 tablespoons butter

TOPPING

2/3 cup white baking chips

2 teaspoons shortening

1/3 cup slivered almonds, toasted

1. Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.

2. Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.

3. In a saucepan, combine the filling ingredients; bring to a boil. Reduce the heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips.

4. Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate for 2 hours or until cold.

5. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

BIG BATCH

Chocolate Ganache Tarts

Decadent, chocolate mousse-like filling and a flaky crust make this very special. Be sure to coat your hands well with flour when putting the dough into pastry cups.

—LORRAINE CALAND SHUNIAH, ON



PREP: 30 MIN. + CHILLING ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 2 DOZEN


1/2 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup all-purpose flour

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

2/3 cup heavy whipping cream

Whipped cream, fresh raspberries and confectioners’ sugar, optional

1. In a small bowl, beat the butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups.

2. Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.

3. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm.

4. Beat chocolate mixture until soft peaks form. Pipe or spoon into the tart shells. Garnish with whipped cream, raspberries and confectioners’ sugar if desired.

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Citrus Cream Tartlets

Make this attractive dessert ahead of time for convenience. It’s nice for company, and the flavor is refreshing after a large meal.

—BRIAN BARGER CHEVY CHASE, MD



PREP: 20 MIN. ✵ BAKE: 15 MIN. + CHILLING ✵ MAKES: 2 SERVINGS


1/2 cup chopped macadamia nuts, toasted

3 tablespoons sugar

2 tablespoons all-purpose flour

2 tablespoons cold butter

6 ounces cream cheese, softened

1/4 cup confectioners’ sugar

2 teaspoons each orange, lemon and lime juice

1 teaspoon each grated orange, lemon and lime peel

Orange slices, optional

1. In a food processor, combine nuts, sugar and the flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs.

2. Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely.

3. In a small bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, citrus juices and peels; beat until blended.

4. Spoon into crusts. Refrigerate for at least 1 hour. Top with orange slices if desired.

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Peach-Blueberry Crumble Tart

Whether fresh out of the oven or at room temperature with a scoop of vanilla ice cream, this easy-to-prepare tart is a favorite in our home.

—JAMES SCHEND PLEASANT PRAIRIE, WI



PREP: 30 MIN. + COOLING ✵ BAKE: 35 MIN. ✵ MAKES: 12 SERVINGS


1 1/3 cups all-purpose flour

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/2 cup butter, melted

2 cups frozen unsweetened blueberries, thawed

2 cups frozen unsweetened sliced peaches, thawed

1 tablespoon honey

CRUMB TOPPING

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup old-fashioned oats

1/4 cup chopped pecans

1/8 teaspoon ground cloves

2 tablespoons butter, melted

1. Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.

2. In a large bowl, combine blueberries, peaches and the honey; toss to coat. In a small bowl, combine first five topping ingredients; stir in butter.

3. Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° for 35-40 minutes or until the topping is golden brown and the filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

“Fabulous. Fabulous. Easy and did I say fabulous? Everyone liked it.”

—FIREDANSE FROM TASTEOFHOME.COM

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Chocolate Pear Hazelnut Tart

As a foreign exchange student living in France, I was homesick. My host family’s grandmother asked if I’d like to help bake a tart with her, and we were instantly bonded. She made the trip unforgettable for me and inspired my passion for baking.

—LEXI MCKEOWN LOS ANGELES, CA



PREP: 45 MIN. + CHILLING ✵ BAKE: 30 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1 1/4 cups all-purpose flour

1/3 cup ground hazelnuts

1/4 cup packed brown sugar

Dash salt

1/2 cup cold butter, cubed

3 to 5 tablespoons ice water

FILLING

3 large eggs, separated

1/3 cup butter, softened

1/3 cup packed brown sugar

2 tablespoons amaretto or 1/2 teaspoon almond extract

1 cup ground hazelnuts

2 tablespoons baking cocoa

6 canned pear halves, drained, sliced and patted dry

2 tablespoons honey, warmed

Confectioners’ sugar, optional

1. In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.

2. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll the dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim pastry even with edge. Prick bottom of pastry with a fork. Refrigerate while preparing the filling.

3. In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa.

4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of pastry shell. Arrange pears over top.

5. Bake tart on a lower oven rack for 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners’ sugar before serving.

HOW-TO

DIY Ground Nuts

1 Add 1 or 2 tablespoons of flour from the recipe with nuts into the food processor. Doing this will keep your mixture from turning into nut butter.

2 Pulse processor on and off to prevent over processing. Repeat until nuts are completely ground.

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Rustic Fruit Tart

My husband, Don, and I love pie, but finishing an entire one by ourselves is a tall order. So I make these easy tarts using fruit from our red raspberry bushes. Sometimes I’ll swap apples, peaches or our homegrown blueberries for the rhubarb.

—NAOMI OLSON HAMILTON, MI



PREP: 20 MIN. + STANDING ✵ BAKE: 25 MIN. ✵ MAKES: 2 SERVINGS


1 cup all-purpose flour

1/2 teaspoon salt

1/4 cup canola oil

2 tablespoons milk

1 cup diced fresh or frozen rhubarb, thawed

1 cup fresh or frozen raspberries, thawed

1/2 cup sugar

2 tablespoons quick-cooking tapioca

GLAZE

6 tablespoons confectioners’ sugar

1 teaspoon water

1/8 teaspoon almond extract

1. In a large bowl, combine flour and salt. Add oil and milk, tossing with fork until mixture forms a ball. Shape the dough into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour.

2. In another bowl, combine rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard the waxed paper.

3. Spoon the fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine glaze ingredients until smooth. Drizzle over warm tart.

NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

5 INGREDIENTS BIG BATCH

Lime Tartlets

These sweet-tart treats are perfect for parties. I like to serve them with a tiny slice of melon for color.

—BILLIE MOSS WALNUT CREEK, CA



PREP: 30 MIN. ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: 4 DOZEN


2 packages (15 ounces each) refrigerated pie pastry

1 package (8 ounces) cream cheese, softened

1 cup (8 ounces) plain yogurt

3 tablespoons confectioners’ sugar

1 jar (10 ounces) lime curd, divided

Whipped cream and lime slices, optional

1. Preheat oven to 450°. Roll out each pastry on a lightly floured surface. Using a 2 1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press rounds onto bottoms and up sides of greased mini-muffin cups. Prick bottoms with a fork.

2. Bake 8-10 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks.

3. In a large bowl, beat cream cheese, yogurt and confectioners’ sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired.

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Sweet Potato Tartlets

My family can’t resist sweet potato that’s been mashed, stuffed into phyllo shells and topped with marshmallows. The bite-size tarts attract kids of all ages.

—MARLA CLARK MORIARTY, NM



START TO FINISH: 30 MIN. ✵ MAKES: 15 TARTLETS


1 medium sweet potato, peeled and chopped

1 tablespoon butter

1 tablespoon maple syrup

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 package (1.9 ounces) frozen miniature phyllo tart shells

15 miniature marshmallows

1. Place the sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.

2. In a bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

TOP TIP

Sweet Potato Secret Ingredient

Want to add an extra zing to the mashed sweet potato in Sweet Potato Tartlets? Stir in some grated orange peel! It’ll nicely complement the other flavors in these treats.

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Salted Caramel & Nut Cups

These indulgent cups, with four kinds of nuts, have helped to make many of my get-togethers even more special.

—ROXANNE CHAN ALBANY, CA



PREP: 30 MIN. + CHILLING ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 1 1/2 DOZEN


1/2 cup butter, softened

3 ounces cream cheese, softened

2 tablespoons sugar

1 cup all-purpose flour

1 large egg

1/4 cup hot caramel ice cream topping

1/4 to 1/2 teaspoon ground allspice

1/4 cup chopped pecans

1/4 cup chopped slivered almonds

1/4 cup chopped macadamia nuts

1/4 cup chopped pistachios

Coarse sea salt

Sweetened whipped cream, optional

1. In a small bowl, beat the butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm.

2. Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups.

3. In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup.

4. Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans for 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.

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BIG BATCH

Fudgy Turtle Pie

Everyone needs a fudgy, luscious dessert recipe. I love to mix chocolate, caramel and crunchy candy bits in a tart pie that’s ooey-gooey fabulous.

—DOLORES VACCARO PUEBLO, CO



PREP: 55 MIN. + CHILLING ✵ MAKES: 16 SERVINGS


1 1/2 cups chocolate wafer crumbs (32 wafers)

1/3 cup butter, melted

FILLING

20 caramels

1/4 cup heavy whipping cream

2 cups chopped pecans

4 Snickers candy bars (1.86 ounces each), chopped

TOPPING

2 cups (12 ounces) semisweet chocolate chips

1 cup heavy whipping cream

Caramel ice cream topping, optional

Additional chopped Snickers candy bars, optional

1. Preheat oven to 375°. In a small bowl, mix wafer crumbs and butter. Press onto bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until set. Cool on a wire rack.

2. For filling, in a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until caramels are melted. Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy.

3. For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set.

4. If desired, drizzle ice cream topping over individual pieces and top with additional chopped candy.

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BIG BATCH

Chai Truffle Tart

When winter descends, I long for a decadent dessert to lift spirits. This chai-flavored tart with a salty caramel sauce delights the palate.

—CHANTAL BOURBON MONTREAL, QC



PREP: 55 MIN. + CHILLING ✵ MAKES: 16 SERVINGS


2 cups crushed pretzels

1/4 cup packed brown sugar

3/4 cup butter, melted

1/2 cup hot caramel ice cream topping

16 ounces 70% cacao dark baking chocolate, chopped

1 cup heavy whipping cream

2 tablespoons butter

4 chai tea bags

2 tablespoons baking cocoa

3 ounces milk chocolate, melted

2 tablespoons finely chopped crystallized ginger

1. Preheat the oven to 350°. In a large bowl, mix the pretzels and brown sugar; stir in butter. Press the crumbs onto bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Bake for 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack.

2. Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags.

3. Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1 1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto the surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape.

4. Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles as desired on tart. Refrigerate until serving.

Streusel-Topped Lemon Tart

A sweet streusel topping pairs well with this citrusy tart. It’s a spectacular spin on classic lemon bars. The treat appears on my menus for both family and company.

—LISA VARNER EL PASO, TX



PREP: 20 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1 1/4 cups all-purpose flour

1/3 cup confectioners’ sugar

1/2 teaspoon grated lemon peel

1/2 cup plus 2 tablespoons cold butter

FILLING

4 large eggs

1 1/2 cups sugar

1/4 cup lemon juice

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon grated lemon peel

TOPPING

1/3 cup all-purpose flour

1/3 cup packed brown sugar

3 tablespoons cold butter

2 tablespoons chopped pecans

Confectioners’ sugar

1. Preheat oven to 350°. In a small bowl, combine flour, confectioners’ sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake 10-15 minutes or until the crust is lightly browned. Cool on a wire rack.

2. In a bowl, beat eggs, sugar and lemon juice until thick and lemon-colored. Beat in flour, baking powder and lemon peel until blended. Pour into crust. Bake for 20-25 minutes or until set.

3. For the topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in the pecans. Sprinkle over filling. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Remove the sides of the pan. Dust with the confectioners’ sugar. Refrigerate leftovers.

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5 INGREDIENTS

Chocolate-Nut Caramel Tart

With just a few ingredients and in less time than you’d think, this irresistible tart is ready to go. It’s a good recipe to have in your collection for any occasion.

—KATHY SPECHT CLINTON, MT



PREP: 25 MIN. + CHILLING ✵ MAKES: 12 SERVINGS


1 sheet refrigerated pie pastry

1 jar (13 ounces) Nutella, divided

20 caramels

1/3 cup heavy whipping cream

1 3/4 cups chopped macadamia nuts, toasted

Whipped cream, optional

1. Preheat oven to 450°. Unroll the pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up the sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake for 9-11 minutes or until golden brown. Cool completely on a wire rack.

2. Reserve 2 tablespoons Nutella for topping; spread the remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in the macadamia nuts. Spread mixture evenly over Nutella.

3. In a microwave, heat the reserved Nutella until warmed; drizzle over filling. Refrigerate for 1 hour or until firm. If desired, serve tart with whipped cream.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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Blushing Fruit Tarts with Amaretto Truffle Sauce

Dried fruits are available year-round, so they are ideal ingredients for a winter tart. I also use the dough recipe to make cutout cookies.

—DENISE POUNDS HUTCHINSON, KS



PREP: 40 MIN. + CHILLING ✵ BAKE: 25 MIN. + COOLING ✵ MAKES: 4 TARTS


2 cups all-purpose flour

3 tablespoons sugar

Dash salt

3/4 cup unsalted butter, cubed

2 large egg yolks, beaten

1/4 cup chopped almonds

3 tablespoons coarse sugar

FILLING

1/2 cup chopped dried apricots

1/2 cup dried cranberries

1/2 cup dried cherries

1 tablespoon sugar

1 cup amaretto, divided

1 1/4 cups fresh or frozen blueberries

2 teaspoons cornstarch

SAUCE

1 cup white baking chips

1/2 cup heavy whipping cream

3 tablespoons amaretto

1. Place flour, sugar and salt in a food processor. Cover, pulse until blended. Add the butter; pulse until mixture resembles coarse crumbs. While processing, gradually add the egg yolks until dough forms a ball. Divide dough into five portions; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

2. Roll out four dough portions into 6-in. circles. Press into 4-in. fluted tart pans with removable bottoms. Trim edges; save scraps. Line unpricked pastry shells with a double thickness of heavy- duty foil. Fill with dried beans, uncooked rice or pie weights. Place on baking sheet.

3. Bake at 400° for 8 minutes. Remove foil and weights; bake 4 minutes longer. Cool on a wire rack. Meanwhile, crumble remaining pastry; toss with almonds and sugar. Set aside.

4. In a small saucepan, combine the apricots, cranberries, cherries, sugar and 3/4 cup amaretto. Bring to a boil. Add blueberries; cook 10 minutes longer. Combine cornstarch and remaining amaretto until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. Pour filling into crusts; sprinkle with crumbled pastry mixture. Bake at 400° for 10-15 minutes or until topping is golden brown. Cool on a wire rack.

6. Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over the chips; whisk until smooth. Stir in amaretto. Cool, stirring occasionally. Drizzle over tarts.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Cinnamon-Pear Rustic Tart

When visiting my husband’s family in Montana, I fell in love with the comforting simplicity of each dish we had, especially this pear tart my mother-in-law made.

—LEAH WALDO JAMAICA PLAIN, MA



PREP: 45 MIN. + CHILLING ✵ BAKE: 45 MIN. ✵ MAKES: 8 SERVINGS


2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold butter, cubed

8 to 10 tablespoons ice water

FILLING

2 tablespoons butter

8 medium ripe pears, peeled and thinly sliced

1 1/2 teaspoons ground cinnamon

1/3 cup apple cider or juice

1/4 cup packed brown sugar

1 teaspoon vanilla extract

1 tablespoon coarse sugar

1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.

2. Preheat oven to 375°. In a large skillet, heat the butter over medium-high heat. Add pears and cinnamon; cook and stir 2-3 minutes or until tender. Stir in cider and brown sugar. Bring to a boil; cook and stir 8-10 minutes or until thickened. Stir in vanilla; cool slightly.

3. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.

4. Spoon the filling over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving an opening in the center. Brush folded pastry with water; sprinkle with coarse sugar. Bake 45-50 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.

5 INGREDIENTS BIG BATCH

Turtle Praline Tart

I’m very proud to say this beautiful tart is my own creation. It’s easy enough to make for every day, but special enough for company or a potluck.

—KATHY SPECHT CLINTON, MT



PREP: 35 MIN. + CHILLING ✵ MAKES: 16 SERVINGS


1 sheet refrigerated pie pastry

36 caramels

1 cup heavy whipping cream, divided

3 1/2 cups pecan halves

1/2 cup semisweet chocolate chips, melted

1. Preheat oven to 450°. Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.

2. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake for 5-6 minutes longer or until light golden brown. Cool on a wire rack.

3. In a large saucepan, combine the caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread the filling evenly into crust. Drizzle with melted chocolate.

4. Refrigerate 30 minutes or until set. Whip remaining cream; serve with tart.

“I made the Turtle Praline Tart for a bake sale and it was a hit!”

—LISASKOV FROM TASTEOFHOME.COM

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