Quiche is nicer when made in a tart pan than when made in a pie dish, IMO.

Jim

The famous Summer Torte that everyone raved about last year :) Can't remember who posted it, but here's the recipe:

It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully.

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour, sifted
1 teaspoon baking powder
2 eggs
pinch of salt
cinnamon sugar for top
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch spring form. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.

Can I make a crustless quiche in a tart pan? Would it run out? Forgot about the summer torte. I made it in a regular pan last year and sighed at the results because it wasn't as pretty as pics others posted! boo hoo, I know. I am shallow cook who likes pretty things. I will try again with my shiny, new tart pan.

I make a wonderful fruit tart....pate sucre with a pastry cream and slice fresh fruit on top, melt some appropriate preserves with a little eau de vie in the flavor of the fruit...
BUT...in re formatting my computer....that file which was in note pad has become illegable!!!! hate when that happens...
Anyone have my recipe for a fruit tart? Called master fruit tart recipe.
Linda C

Here are a few ideas for you:

BLUEBERRY BUTTERMILK TART

1-1/3 cups all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk, beaten with 2 Tblsp. ice water

For the filling:
1 cup buttermilk
3 large egg yolks
1/2 cup granulated sugar
1 Tblsp. freshly grated lemon zest
1 Tblsp. fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 tsp. vanilla
1/2 tsp. salt
2 Tblsp. all-purpose flour
2 cups picked over blueberries
Confectioners' sugar for sprinkling the tart

In a bowl stir together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. Roll out the dough 1/8-inch thick on a floured surface, fit it into a 10-inch tart pan with a removable fluted rim, and chill the shell for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350F. oven for 25 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
Make the filling: In a blender or food processor blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the filling is just set.

Let the tart cool completely in the pan on the rack, sprinkle it with the confectioners' sugar, sifted, and serve it at room temperature or chilled with the ice cream.

Gourmet, July 1990.

CHOCOLATE TART

Crust:
1-3/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tblsp. melted butter

Filling:
3 oz. bittersweet chocolate, chopped
1 cup sugar
1/4 cup cornstarch
Pinch salt
3 cups whole milk
3 eggs
1 tsp. vanilla extract
2 Tblsp. butter

Freshly whipped cream for garnish

In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well. Press into bottom and thickly up the sides of a 10-inch tart pan with removable sides. Bake at 375° for 8 minutes. Remove from the oven and cool completely.

In a saucepan, combine the chocolate, sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the eggs. Add 1/2 cup of the hot mixture to the eggs and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell. Cover with plastic wrap and refrigerate until chilled.

Garnish with freshly whipped cream.

DOUBLE CITRUS TART

1-1/2 cups crushed gingersnap cookies
5 Tblsp. butter, melted
2 Tblsp. brown sugar
1/4 tsp. ground cinnamon
1 (14 oz.) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream
3 Tblsp. granulated sugar
Garnishes: fresh mint leaves, lemon and orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.
Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop whipped cream around edges of tart and garnish if desired. Makes 8 to 10 servings.

Southern Living, March 2005.

FLOURLESS APRICOT PECAN TART

Apricot and chocolate are pleasing partners in this elegant dessert created in our Test Kitchen. It doesn't contain flour, so it's appropriate for people with gluten allergies.
12 oz. dried apricots, chopped
1 cup water
6 Tblsp. sugar
1 Tblsp. minced fresh gingerroot
1 Tblsp. lemon juice
1 tsp. grated lemon peel

CRUST:
1 Tblsp. matzo meal
4 cups pecan halves, toasted
1-1/2 cups sugar
1/2 tsp. ground ginger
1/4 tsp. salt
2 eggs
4 squares (1 oz. each) semisweet chocolate

GARNISH:
2 squares (1 oz. each) semisweet chocolate
1/2 cup pecan halves
Dried apricots

In a heavy saucepan, combine the apricots, water, sugar, gingerroot, lemon juice and peel; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until apricots are tender. Uncover; simmer 5-10 minutes longer or until thickened and liquid is absorbed. Transfer to a food processor; cover and pulse five times or until mixture is smooth and thickened. Pour into a bowl; cool.
Trace the removable bottom of an 11-in. tart pan on waxed paper; set aside. Grease tart pan; dust with matzo meal and set aside.
In a food processor, combine the pecans, sugar, ginger and salt; cover and process until pecans are finely ground. Add eggs; cover and process until mixture forms a moist ball. Place half of the dough in a bowl; cover and refrigerate. Press remaining dough over the bottom and up the sides of prepared pan. Bake at 350° for 12-15 minutes or until crust is puffed and lightly browned. Press bottom of crust lightly to flatten if necessary. Cool on a wire rack.
In a microwave, melt chocolate; stir until smooth. Spread over crust. Chill for 10 minutes or until set. Spread apricot filling over chocolate. Press remaining dough over waxed paper circle. Invert dough over filling; carefully peel off waxed paper and discard. Press edges of dough to edge of tart pan to seal.
Bake at 350° for 35-40 minutes or until lightly browned and dry to the touch. Cool completely in pan on a wire rack. Cover with foil and let stand overnight.
For garnish, melt chocolate; stir until smooth. Drizzle 2 Tblsp. over tart. Dip pecans halfway in remaining chocolate.
Garnish tart with dipped pecans and dried apricots. Yield: 12-14 servings.

From Taste of Home's Holiday & Celebrations Cookbook.

TANGY LEMON TART

1-3/4 cups all-purpose flour
1 cup powdered sugar
1/4 tsp. salt
9 Tblsp. cold butter or margarine, cut up
7 large eggs, divided
1-1/2 Tblsp. grated lemon rind
1/2 cup fresh lemon juice (about 4 large lemons)
1 cup sugar
6 Tblsp. butter or margarine, softened
Whipped cream (optional)

Pulse first three ingredients in a food processor 3 to 4 times or until mixture is combined. Add 9 Tblsp. butter; pulse 5 to 6 times or until crumbly. Add 1 egg, and process until dough forms a ball and leaves sides of bowl. Shape dough into a disc; wrap in plastic wrap and chill 30 minutes.
Press dough into bottom and up sides of a 10-inch tart pan. Prick bottom with a fork. Chill 20 minutes.
Line dough with greased aluminum foil, and fill with pie weights or dried beans. Bake at 350° F. for 15 minutes. Remove weights and foil; bake 15 more minutes or until lightly browned.
Whisk together remaining 6 eggs, lemon rind, and lemon juice in a non-aluminum medium saucepan over low heat.
Add sugar and 6 Tblsp. butter, and cook, whisking constantly, 8 minutes or until lemon mixture is thickened and bubbly. Let cool 15 to 20 minutes. Pour filling into prepared crust; cover and chill 4 hours or until set. Serve with whipped cream, if desired.

Recipe from Southern Living, November 2001 issue.

I made the mistake of buying an 11" tart pan. Almost every recipe I want to try calls for a 9".

I'm saving those tart recipes--thanks, Pat. All those are new to me.

But somebody needs to tell the people in Taste of Home's test kitchen that matzo isn't flourless. Yeastless, yes--flourless, no. I wouldn't want someone with a real gluten problem to eat that Apricot-Pecan Tart thinking it was flour-free. I'm sure something else can be subbed for a single tablespoon of matzo meal, like maybe some oat flour.

Here's the great thread about the summer torte and all the yummy pictures. My mouth is watering again...

Maureen - OMG, you are so correct. Duh on my part!

Cookie - did you make a tart yet?

Maureen, that reminds me of a request I saw a few years ago on another forum for a yeast-free bread for someone who had a yeast allergy, and some bright spark suggested beer bread. What did he think made the bubbles in the beer?

You could make ann's cream cheese raspberry tart. It's always popular when I make it and when she posted the recipe I bought a new tart pan. I don't have the recipe right now though!

I did - last night. It's a lemon tart but I will change it to a lemon meringue tart since I have 4 egg whites sitting in the fridge. There are so many I want to try. Next one up will be the blueberry one, the chocolate one (listed by Pat T) and then AnnT's raspberry one but I am going to have to do some searching to find that recipe (hint, hint).

I'm sure Ann or someone will post it. I printed it out but did not save it on my computer.
I would think it would be on her blog anyway.

Posted by ann_t (My Page) on Tue, Dec 8, 09 at 22:53

Everyone seems to like this one.
Enough filling to make two pies/tarts

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
===========================================

Shortbread Tart Pastry
======================

1 cup butter, room temperature

1/2 cup Icing sugar (powdered sugar)

1 1/2 cups all purpose flour

Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.

8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries

(enough filling for two pies)

Preheat oven to 425°F.

Prepare the crust first.

Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.

Lower the temperature to 350°F

Filling

Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.

Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.

Let cool on rack. May be decorated with melted chocolate.

Ann's white chocolate cheesecake tart is the reason I bought a tart pan last fall.

It was a huge hit in our house.