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
تخلصي من كيك البيتي كوكر الموجود عندك وخذي هذه الطريقه المضمونه 100% وبالصور
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
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.