مرحبا أخواتي العزيزات


أرجو أن تساعدني بطريقة عمل عجينة الترت (les tarte)

مثل:la pate breses.la pate sabler

من فضلكم لأنني سأقوم بإعدادها اليوم إن أمكنني ذلك


ولكم مني كامل التقدير والإحترام

أختكم في الله رنيم

مش فاهمه قصد يعني بدك طريقه لعمل التورته هيك يعني
طيب خذي هذا الرابط لعمل كيكه الذ من بيتي كوكر وزي الجاهز
http://www.lakii.com/vb/showthread.p...D+%DF%E6%DF%D1
واذا بدك اي شي احكيلي

لا هذا ما هو المطلوب شكرا أختي هنلي أنا دائما متابعة اكل مشاركاتك أسعدني ردك


أنا أعني العجينة اللبرقوها ويضعوها في القالب وبعد ما تستوي تكون أنت حضرت الكريمة تحطيها بالوسط وتحطي أنواع الفاكهة وإذا حبيتي نوع واحد من الفاكهة ما في مانع
توجد من هذه الترت كثير في المحلات ومرات بيعملوها بالبف باستري

إذا عرفتها أرجوك أفيدني أثابك الله

أختك في الله رنيم

انواع من التارتRaspberry Tart
or make 5-6 individual tarts
3/4 cup all purpose flour
1/2 cup fine polenta or yellow cornmeal
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup real butter, room temperature
1/3 cup sugar
1/4 teaspoon real vanilla extract
2 teaspoons lemon zest
1 egg
1-2 teaspoons water or sherry
3 oz. cream cheese
2 tablespoons heavy cream
3-4 tablespoons powdered sugar
1/4 teaspoon real vanilla extract
1/4 cup mascarpone cheese, or creme fraiche
2 cups assorted raspberries, such as black, golden, red

With steel chopping in place in food processor, combine flour, polenta, salt, and baking powder. Add the butter, sugar, vanilla, lemon zest, and egg. Process to blend, adding the water, as needed, to make a thick but yet a little sticky dough. Wrap and chill for 30-60 minutes. Roll dough, working in enough flour as needed to prevent it from sticking, into a circle about 1/4 inch thick. Place into a 9 or 10 inch tart pan with a removable bottom, pressing it into the pan and up the sides. If it tears, simply press it together again. Cover the dough with parchment paper and fill with 2 cups of uncooked beans or rice or pie weights. Bake at 350 degrees for 20-25 minutes. Remove the foil and beans and bake for an additional 10-12 minutes, or until the crust browns nicely. Cool and place the crust on serving plate. In food processor, place cream cheese, whipping cream, powdered sugar, and vanilla. Beat until fluffy. Fold in the mascarpone or creme fraiche. Spread the filling into the cooled tart crust with a flex spatula, and top with raspberries, arranging in concentric circles. Refrigerate 30 minutes.

تارت التفاح
Apple Puff Tarts

1 recipe of puff pastry, or 1 sheet frozen puff pastry dough
4-6 apples, peeled, sliced
3/4 to 1 cup sugar
1 tablespoon unsalted butter
1/4 teaspoon fine sea salt
1 teaspoon real vanilla extract
zest of a lemon
1-2 tablespoons lemon juice
sprinkling of Sweet Spice Blend
crème fraîche, if desired

Thaw the frozen puff pastry as package describes. In meantime, place the apples, sugar, butter, salt, vanilla, zest, and juice in a batter bowl. Cover. Microwave on high for 3-6 minutes, or until apples are just tender. Cool in the juices. Cut the puff pastry into squares, making 9 puffs. Transfer the puffs to a parchment lined baking sheet. Place the cool apple slices on each one, sprinkle with the spice, and fold up the corners towards the center. Bake at 375 degrees for 30 minutes, or until browned. Serve warm with crème fraîche.

تارت الليمون

Lemon-Pecan Tart Crust

Servings: Makes: One (1) 9 inch tart crust

Comments:
This is a delicious buttery tart crust with wonderful flavor and texture of pecans and lemon. This recipe can be used for almost any "sweet tart".

Ingredients:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup finely ground pecans
1 tablespoon finely grated lemon peel, OR 1/8 tsp. lemon oil
1/2 cup (1 stick) chilled unsalted butter, cut into pieces



Instructions:
Preheat oven to 425 degrees F.

Mix flour, sugar, ground pecans, and
lemon peel (or lemon oil, if using) in food processor. Add butter. Cut in using on/off turns until mixture forms moist clumps.

Prepare a 9-inch tart pan with removable bottom by lightly spraying with cooking oil spray. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 15 minutes.

Bake crust at 425 degrees F (400 degrees F if using dark colored or non-stick pan) until golden brown, about 15 minutes.

Transfer crust to rack and let cool. When crust has cooled, fill with filling of your choice.

Turn oven down to 350 degrees F (325 degrees F if using dark colored or non-stick pan) to bake your filled tart.

تارت بالوز
Pear-Almond Tart With an Earl Grey Sauce
by David Leite
Makes 8 to 10 servings





Rate this recipe
This pear tart has been a favorite dessert and in my family for a long time. The addition of Earl Grey tea to the pears' poaching liquid give it a distinctive flavor—just perfect for an afternoon tea party.


convert Ingredients
Crust
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch dice
1 large egg
1/2 teaspoon vanilla extract

Topping
2 cups white wine
2 cups water
1 cinnamon stick
3/4 cup sugar
1/2 vanilla bean
2 teaspoons Earl Grey tea
3 Bartlett pears, peeled, cored and halved

Almond cream
1 cup sliced almonds
1/2 cup sugar
2 large eggs
1 stick unsalted butter, room temperature
1/2 teaspoon almond extract
2 tablespoons all-purpose flour


Method
Make the crust
1. In food processor fitted with metal blade, pulse flour, sugar and salt several times.
2. Add butter, and pulse until mixture resembles coarse breadcrumbs. Add egg and vanilla and pulse until dough just forms a ball.

3. Shape dough into a disk, wrap in plastic and refrigerate for 1 hour.

Make the topping
1. Bring all ingredients, except pears, to a boil in a large saucepan. Boil for 5 to 7 minutes. Strain and return liquid to pan.

2. Add pears, lower heat to medium and poach 15 to 20 minutes or until tender. Remove to a plate to cool. Cut each pear half into 1/4-inch horizontal slices. Set aside.

3. Reduce remaining liquid to 3/4 cup. Set aside.

Make the almond cream
1. Combine almonds and sugar in a food processor fitted with a metal blade. Pulse until mixture is finely ground; about 1 minute.

2. Add eggs, butter, almond extract and flour and process until smooth.

Assemble the tart
1. Place baking sheet on a rack set at lower third of oven and preheat to 350°F (180°C).

2. On a lightly floured surface, roll out dough to 1/8-inch thickness. Transfer to 10-inch tart pan with removable bottom. Gently press down especially where sides meet bottom. Run the back of a knife along pan's top to remove excess dough.

3. Spread almond cream in shell. Slip a spatula under sliced pear halves and place on top, stem ends pointing toward center. Drag fingers along slices toward center to elongate pears and fill in tart.

4. Place tart on baking sheet and bake for 30 to 40 minutes or until almond cream has risen and is golden brown. Transfer to wire rack to cool. To unmold, place pan on a large can, let ring drop and slide tart onto a serving platter.

5. To serve, drizzle poaching liquid on plates then place slices on top.

تارت غريب


For the Caramelized Apples:

8 teaspoons unsalted butter
8 Baking apples, such as Granny Smith
2 cups C&H Pure Cane Baker’s Sugar™
1/2 cup Water
1/2 teaspoon Kosher salt
1 Vanilla bean, split and scraped

Prepare 8, 12" x 12" squares of foil with one teaspoon of butter spread on the center of each piece of foil. Peel and core apples. Place each apple on the buttered center of each foil square.

Combine the baker’s sugar and water in a small saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 350-355ƒF (with a sugar thermometer) and caramelizes to a dark amber color. Remove from the heat and stir in the salt and scrapings from the vanilla bean. Immediately divide the caramel equally among the 8 apples by ladling the hot caramel over the top of each apple.

Bring the corners of each foil square up and crimp together to seal and form a package around each apple. Do this carefully, as the caramel will still be very hot. Place on a baking sheet and bake in a 400°F oven for 10 minutes. Reduce oven temperature to 200°F and continue to bake for an additional 20 minutes.

Remove from oven. Cool for 15 minutes. Refrigerate for 2 hours to overnight. (The apples will re-absorb their juices, pectin, and caramel.)

For the Pastry (can use purchased frozen pastry):

1 cup All purpose flour
1/4 teaspoon Salt
1/4 pound (1 stick) Unsalted cold butter
1/8 – 1/4 cup Ice water

Combine the flour and salt. Cut the butter into very small cubes and begin working it into the flour with a wooden spatula. Add the cold water in a pool in the center of the mixture and fold the mixture over a few times in the bowl. Dump the dough onto a cool surface, such as marble, and press any loose chunks into the mass.

With a rolling pin, roll out dough quickly into a piece approximately 12" x 6" and fold over. Repeat fold one more time. Wrap in plastic wrap and chill for 30 minutes.

On a lightly floured surface roll out pastry into a rectangle slightly larger than 8" x 4." Trim the edges and cut into 8, 2" x 2" squares.

Place the squares of pastry on a parchment-lined baking sheet and chill again for 30 minutes. Preheat oven to 350-375°F. Bake 25-30 minutes or until golden brown. Set aside to cool.

For the Whipped Crème Fraîche:

1 cup crème fraîche, or
1 cup heavy cream plus 1 tablespoon sour cream

Using an electric mixer or a whisk, whip the crème fraîche until stiff. Chill until ready to use.

For the Caramel Teeter-Totter:

2 cups C&H Pure Cane Baker’s Sugar™
1/2 cup Light corn syrup
1/3 cup Water
1/8 teaspoon Cream of tartar

Combine the baker’s sugar, corn syrup, water, and cream of tartar in a heavy saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 350-355ƒF (with a sugar thermometer) and caramelizes to a dark amber color. Carefully dip the saucepan into a bowl of ice water without letting any water splash or get into the caramel. Remove from the ice bath and set on a dry towel.

Using an old dinner knife or narrow metal spatula, drizzle the caramel in rectangular shapes onto parchment sprayed with vegetable oil or non-stick baking sheets. Drizzle caramel horizontally and vertically within the rectangle to create a criss-cross pattern in each rectangle. You can trim the caramel teeter-totters by heating up a large knife on the fire and carefully melting the edges of the rectangles down.

For the Assembly:

Warm the apples in foil for 10-15 minutes in a 350°F oven. Remove each apple from its foil package and invert onto the center of each serving plate. Place a piece of the pastry on top of the apple. Place a caramel teeter-totter on top of the pastry. Using an ice cream scoop or a spoon, place whipped crème fraîche on one end of the teeter-totter while holding the other end steady. Scoop or spoon an equal amount of green apple or other sorbet on the other end and serve immediately.

Nutritional information per serving: 798 calories, 27g total fat, 83mg cholesterol, 233mg sodium, 3g fiber, 3g protein.
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Recipe by Elizabeth Falkner, pastry chef and owner of Citizen Cake Patisserie Café in San Francisco. Recipe courtesy of C&H Sugar Company. More about Elizabeth Falkner

Yield: 8-10 servings





For the Coffee Meringue Layers:

4 Egg whites
3/4 teaspoon Cream of tartar
Pinch Kosher salt
1 cup C&H Pure Cane Baker’s Sugar™
1 Vanilla bean, split and scraped
1/2 teaspoon Ground espresso

The egg whites perform best at room temperature. Place the egg whites and cream of tartar in the bowl of an electric mixer with whisk attachment. Whip the egg whites until frothy, then continue to beat while slowly adding all of the baker’s sugar over the course of 1 minute. Add the salt, vanilla bean scrapings and espresso and whip until incorporated.

Fill a pastry bag fitted with a plain tip with the meringue and pipe into 2, 9" filled-in discs on parchment-lined baking sheets. Bake in a 200°F oven for 1 hour and turn oven off, leaving meringue discs in oven overnight to dry out.

For the Milk Chocolate Caramel Layer:

1 cup C&H Pure Cane Baker’s Sugar™
Pinch Cream of tartar
1/4 cup Water
1/2 cup Heavy cream
4 ounces Milk chocolate, chopped and placed in a bowl

Combine the baker’s sugar, cream of tartar, and water in a heavy saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 350-355ƒF (with a sugar thermometer) and caramelizes to a dark amber color. Turn the heat off and add the cream slowly and carefully as it will foam and spatter. Stir to combine. Pour the caramel syrup over the bowl of chopped milk chocolate and let it set for 2-3 minutes. Stir until combined. Cool to room temperature.

For the Cake Layer:

3 Whole eggs
1/2 cup C&H Pure Cane Baker’s Sugar™
3/4 cup All purpose flour
2 Tablespoons Unsalted butter, melted

Combine the eggs and baker’s sugar in the bowl of an electric mixer. Set bowl over a saucepan of simmering water, beating with a whisk until the sugar is dissolved and the mixture is warm to the touch. Return the bowl to the mixer and use the whisk attachment to whip on high speed for 3 minutes, or until the batter falls into a ribbon from a spoon. Gently fold in the sifted flour, then the melted butter, and pour into a greased, 9" round cake pan. Bake at 350°F for 20 minutes, until golden.

For the Espresso-Rum Syrup:

1/4 cup Fresh pressed espresso or strong coffee
2 Tablespoons Rum
1/4 cup C&H Pure Cane Baker’s Sugar™
2 Tablespoons Water

Bring ingredients to a simmer and cool.

For the Whipped Cream Layer:

1 cup Heavy cream
1 teaspoon C&H Pure Cane Baker’s Sugar™
1 teaspoon Vanilla extract

Whip ingredients until stiff. Chill until ready to use.

For the Coffee Bean Shards:

1 3/4 cups C&H Pure Cane Baker’s Sugar™
1/2 cup Light corn syrup
1/2 cup Water
1/4 teaspoon Cream of tartar
1/2 cup Whole coffee beans

Combine the baker’s sugar, corn syrup, water and cream of tartar in a heavy saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 330-335ƒF (with a sugar thermometer) and caramelizes to a light amber color. Immediately pour sugar out onto a non-stick sheet or parchment-lined baking sheet sprayed with non-stick cooking spray. Quickly sprinkle on the coffee beans and allow to cool completely. Lift the hardened sugar with hands or metal spatula and break into shards. Sugar shards will break into various-sized pieces. They will keep for a week in an airtight container.

To Assemble:

Place one of the meringue layers on a large plate or cake stand. Pour the milk chocolate caramel on top of the meringue and spread over evenly. Place the cake face down on top of the caramel. Drizzle the cake with the espresso-rum syrup. Spread a thin layer of whipped cream over the cake. Place the other meringue on top. Finish by spreading the top and sides with the rest of the whipped cream. Garnish with coffee bean caramel shards just before serving.

Nutritional information per serving: 745 calories, 23g total fat, 135mg cholesterol, 148mg sodium, .71g fiber, 6g protein.
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تارت الشوكولا
Simple Chocolate Tart
A Great for those chocoholics. This particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.


Ingredients
1 tart shell, baked blind
315ml/11fl oz double cream
2 level tablespoons caster sugar
the smallest pinch of salt
115g/4 oz butter, softened
455g/1lb best- quality cooking chocolate, broken up
100ml/3¾ fl oz milk
cocoa powder for dusting

Method
Place the double cream, sugar and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked and cooled pastry shell with a spatula. Shake the tart to even it out and allow to cool for around 1-2 hours until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.

تارت
1 recipe Chocolate Shortcrust Dough to fill a 9- or 9 1/2-inch fluted tart pan with removable bottom, fully baked and cooled
1/2 ounce white chocolate, finely chopped
1/2 ounce milk chocolate, finely chopped
For the Filling
10 ounces bittersweet chocolate, finely chopped
1 1/4 cups (10 ounces) heavy cream
1 large egg
1 large egg yolk
For Serving
Softly whipped cream
Miniature chocolate curls (instructions follow)
Preheat the oven to 360 degrees F. Position an oven rack in the center of the oven.
To melt the white and milk chocolate (to be used for marbleizing the surface of the tart), fall a saute pan with 1 to 2 inches of water. Over high heat, bring the water to a boil. Remove the pan from the heat (you want the water hot but not boiling). Place the white chocolate in a small stainless-steel bowl and set the bowl into the hot water. Stir constantly with a rubber spatula until the chocolate is melted and smooth (don't walk away--this will happen very quickly).
Remove the bowl from the water and wipe the bottom dry.
Place an unpleated plastic sandwich bag in a cup and fold the top of the bag over the rim of the cup to hold the bag in place. Use the spatula to scrape the melted chocolate into the bag, then use your hand to squeeze the chocolate into one corner of the bag. Set it on a plate in a warm place where the chocolate will stay melted. Repeat this procedure in a clean, dry bowl with the milk chocolate and place it next to the white chocolate while you finish the filling. (I like to set the bags directly on the griddle portion of my stove, where the heat of the oven underneath keeps the chocolate warm and liquid, but you could also reheat the water in the saute pan, remove it from the heat, then set both bags of chocolate into a dean bowl in the water.)
To make the filling: Place the bittersweet chocolate in a medium bowl. Pour the cream into a small saucepan and place over medium heat. When the cream begins to boil, immediately pour it over the chocolate. Let it sit for 2 minutes, then gently whisk until the mixture is smooth and blended. Add the egg and the egg yolk, mix well, then pour the mixture through a strainer into the baked and cooled tart shell.
To marbleize the top: Use a pair of scissors to snip off and discard the very tip of the corner holding the white chocolate, making a small hole in the bag. Pipe the white chocolate over the entire surface of the tart in any pattern you like as shown. Repeat with the milk chocolate. Drag the tip of a small, sharp knife in small circles through the mixture to create a marbled effect as shown--do not overmix the chocolates, or you will lose the marbled pattern.
Place the tart in the oven and bake for 10 to 12 minutes, or just until the filling is set. If the tart is gently shaken, the filling will be firm for about an inch around the edges, and the center portion will move as one piece. Bubbles on the surface indicate it is getting over-baked--you do not want the filling to boil. Remove from the oven and place on a rack to cool completely.
To unmold: When cool, center the tart pan on top of a large can (I use a large can of tomatoes) so that it balances midair as the rim of the tart pan falls to the counter. Leave the bottom of the pan under the tart for support, or slide the tart onto a serving plate by running a large spatula between the crust and the pan, using it to guide the tart onto the plate.