tart recipes

- 1 pinch salt
- 2 tablespoons all-purpose flour (280 mL)
- 3 tablespoons cornstarch
- 1/2 cup fresh lemon juice (about 3 lemons)
- 3/4 cup granulated sugar
- 3 eggs
- 1 tablespoon all-purpose flour
- 1 lemon, zest of
- 1/4 cup fresh lime juice (about 2 limes)
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
- 3 tablespoons ice water

- 1 (9 inch) pastry shells (tart shell, baked)
- 1 cup heavy cream
- 2 1/2 tablespoons honey
- 8 ounces bittersweet chocolate
- 6 tablespoons unsalted butter

- ? Remove from the molds and set aside.
- ? In a food processor, process the coconut and cashews until fine. Be careful not to process longer, or it will be too oily. Stir in the agave nectar, lemon zest, and sea salt. Press into tart shells and freeze to firm.
- 1 Tbsp. sea salt
- 1/4 cup lemon zest
- 2/3 cup agave nectar
- 2 cups cashews, *not soaked
- 6 cups dried coconut
- For the Crust:

- 2 large onions (about 1 1/2 pounds), sliced thin
- Butter Pastry Dough
- 2 tablespoons olive oil
- 1/2 pound plum tomatoes cut into 1/2-inch wedges
- 1/2 pound Jack or Gruyè
- re cheese, shredded (about 2 cups)
- 1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum
- butter pastry dough for a single-crust 12-inch tart
-  
- tomatoes, cut into 1/2-inch wedges
- 1/4 cup Niç
- oise olives, pitted

- 1 stick (1/2 cup) unsalted butter
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lime juice
- 2 tablespoons sugar
- For crust:
- 1 tablespoon sugarAccompaniment: whipped cream, fresh lime slicesSpecial equipment: a 9 1/2- to 10-inch tart pan (1 inch deep) with a removable bottom
- For filling:
- 1/4 cup pine nuts
- about eleven 4 3/4- by 2 1/4-inch graham crackers
- 1/4 cup gold tequila
- 4 large egg yolks
- 2 large egg whites

- 1/8 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 egg, beaten to blend (for glaze)
- 4 1/2 tablespoons cornstarch
- 1/4 cup cherry preserves2 Easy Pastry Dough disks
- 3/4 cup sugar
- 1/8 teaspoon ground cloves
- 3 to 3 1/4 pounds large Granny Smith or Pippin apples (about 6), peeled. quartered, cored, sliced crosswise3/4 cup dried tart cherries

- 1 stick (1/2 cup) cold unsalted butter, cut into bits
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- For the shell
- 1 1/3 cups all-purpose flour
- blueberry ice cream as an accompaniment if desired
- confectioners' sugar for sprinkling the tart
- 1 teaspoon vanilla
- For the filling
- 1/4 cup sugar
- 3 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 cups picked over blueberries
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 1 tablespoon freshly grated lemon zest
- 1 large egg yolk, beaten with 2 tablespoons ice water
- 1 cup buttermilk
- raw rice for weighting the shell
- 1/2 cup granulated sugar

- 1/3 cup fresh lemon juice
- 3 tablespoons all-purpose flour (25 g)
- 4 eggs
- 1 deep 9 inch partially baked sweet tart crust (recipe 71610)
- 10 tablespoons sugar, divided (125 g)
- 2 grated lemons, zest of

- 1/2 cup whipping cream
- 1/3 cup granulated sugar
- 1 egg
- 3/4 teaspoon ground cinnamon
- icing sugar
- 1/3 cup sifted flour
- 3 tablespoons cognac or brandy or calvados
- 2 tablespoons sugar
- 1/3 cup sugar
- 3-4 medium firm granny smith apples
- short pastry, for a 10 inch tart pan (Pate Brisee)