lilac
09-23-2009, 07:14 PM
My wee-est dd and I made these today for dessert. We both had fun making them and they turned out delicious. We had to use unbleached flour and earth balance as that is all we had and did a variation on the fruit. We put raspberry and strawberry jelly on hers with a spoon full of blueberries on top of 2 and apricot jelly with a sprinkle of cinnamon and brown sugar with thin apple slices on top of 3. We omitted the honey and goat cheese. She loved to add ingredients and make the tart dough into a circle (we didn't roll, just used hands). She loves to bake with me :heart smirk: I think they were simple, fun and delicious. As always she is excited to present them for dessert tonight ;)
Plum-Berry Whole Wheat Tarts Recipe (http://www.bhg.com/recipe/tarts/plum-berry-whole-wheat-tarts/)
Plum Berry WW Tart
Ingredients
* 1/3 cup canola oil
* 1/4 cup butter, melted
* 2 cups whole wheat flour
* 1 Tbsp. powdered sugar
* 1/2 tsp. salt
* 5 to 6 Tbsp. cold water
* 1/4 cup apricot, cherry, or raspberry spreadable fruit
* 3 plums, halved, pitted, and cut in thin wedges
* 1 cup fresh blackberries and/or raspberries
* 1 Tbsp. fat-free milk
* 1 oz. semi-soft goat cheese, crumbled (optional)
* 2 Tbsp. honey
Directions
In small bowl stir together oil and melted butter until well combined. Cover and freezer for 1 hour or until nearly firm, stirring occasionally.
Preheat oven to 400°F. Line large baking sheet with parchment paper or foil; set aside. In medium bowl combine flour, powdered sugar, and salt. With pastry blender or fork cut or stir in butter mixture until pieces are about pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with fork. Push moistened pastry to side of bowl. Repeat, suing 1 tablespoon water at a time, until all is moistened. Form pastry in a ball. (Dough may be wrapped and chilled up to 24 hours. Let stand at room temperature about 30 minutes or until easy to roll.)
Divide pastry in 6 equal portions. On lightly floured surface roll each portion to a 6-inch circle. Place on prepared baking sheet, leaving 1 inch between pastry rounds (some pastry may hang over edge of pan).
Spoon spreadable fruit on pastry; spread to make 2-inch circle. Top with plums and berries, leaving 2 inches of pastry edge. Fold and pleat pastry over filling. Use spatula to evenly space tarts on pan. Brush crust with milk.
Bake 30 to 35 minutes or until filling is bubbly and fruit is tender, covering tarts with foil the last 10 minutes of baking. Cool slightly on baking sheet or rack. Sprinkle cheese and drizzle honey. Serve warm.
Plum-Berry Whole Wheat Tarts Recipe (http://www.bhg.com/recipe/tarts/plum-berry-whole-wheat-tarts/)
Plum Berry WW Tart
Ingredients
* 1/3 cup canola oil
* 1/4 cup butter, melted
* 2 cups whole wheat flour
* 1 Tbsp. powdered sugar
* 1/2 tsp. salt
* 5 to 6 Tbsp. cold water
* 1/4 cup apricot, cherry, or raspberry spreadable fruit
* 3 plums, halved, pitted, and cut in thin wedges
* 1 cup fresh blackberries and/or raspberries
* 1 Tbsp. fat-free milk
* 1 oz. semi-soft goat cheese, crumbled (optional)
* 2 Tbsp. honey
Directions
In small bowl stir together oil and melted butter until well combined. Cover and freezer for 1 hour or until nearly firm, stirring occasionally.
Preheat oven to 400°F. Line large baking sheet with parchment paper or foil; set aside. In medium bowl combine flour, powdered sugar, and salt. With pastry blender or fork cut or stir in butter mixture until pieces are about pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with fork. Push moistened pastry to side of bowl. Repeat, suing 1 tablespoon water at a time, until all is moistened. Form pastry in a ball. (Dough may be wrapped and chilled up to 24 hours. Let stand at room temperature about 30 minutes or until easy to roll.)
Divide pastry in 6 equal portions. On lightly floured surface roll each portion to a 6-inch circle. Place on prepared baking sheet, leaving 1 inch between pastry rounds (some pastry may hang over edge of pan).
Spoon spreadable fruit on pastry; spread to make 2-inch circle. Top with plums and berries, leaving 2 inches of pastry edge. Fold and pleat pastry over filling. Use spatula to evenly space tarts on pan. Brush crust with milk.
Bake 30 to 35 minutes or until filling is bubbly and fruit is tender, covering tarts with foil the last 10 minutes of baking. Cool slightly on baking sheet or rack. Sprinkle cheese and drizzle honey. Serve warm.