Create Your Own Experience
- Holiday Combo – for 8 -10 inch pan – in a small bowl – add 1 small apple and 1 pear both unpeeled and chopped in sm all cubes – mix in with approximately 1/3 cup frozen cranberries or blueberries or a mix- toss with 1/4 teaspoon cinnamon, dash of brown sugar and squirt of lemon juice.. feel free to experiment with any combo – even add in a handful of white chocolate chips – goal – make only 1 flat solid, tight layer – don’t pile the fruit on high – wil be too dense
- Savory – add 1/4 cup – 1/2 cup of parmesan or flour to the mix to tone down the sweetness. Sautee any veggies you like – for example- 1 small red pepper, 1 small green zucchini, 1 small red onion and 1/3 of a box of any mushrooms is more than enough to layer the batter- add some salt and pepper to your liking. (Leftovers – add to eggs or pasta.) To add to batter- either add ricotta cheese on top of batter or over veggies and sprinkle parm on top – OR add veggies on top of batter and add crumbled goat cheese on top or mozzarella cheese- you choose..all will taste great.
- Want to cut the amount of butter: 1. Add ½ cup of butter and ¼ cup of 2% Greek yogurt 2. Substitute the butter completely with ¾ cup of 2% Greek yogurt – a 6oz container will work as well. OR 3. Use 2 oz (1/4 cup) each of butter and unsweetened applesauce
- Have a milk & soy allergy – a client wrote she made a blueberry T’Art with vegan shortening and “it came out great! Served it for dessert and it was gone”
- Such a great – fun kids activity.
- Plum is fantastic- friends made it as welcome treat in a square tart pan for their new nanny and loved it
- Customers at Volante Farm in Needham rave about their nectarine, raspberry and blueberry creation
- Try rhubarb and strawberries — my friend in Hingham made this combo recently and her kids, all of whom are under the age of 10, loved it!
- A customer in Cambridge raved about his daughter’s creative mix of mango and boysenberries.
- For a savory T’ART, add a little parmesan to the powder mix to take out some of the sweetness, try sautéing an onion, two cloves of garlic, a handful of mushrooms, zucchini and sundried tomatoes. Place on top of the crust (prepare mix per label), sprinkle a cup of mozzarella or goat cheese on top and bake at 350 degrees for 40 minutes. Serve with a green salad and a glass of red wine and you have a simple, yet elegant and delicious dinner!
- T’ART takes about 7 minutes to prepare
- Cold or room temperature butter: If using a spoon or hand mixer – let butter come to room temperature – the batter should be nice and creamy
- What’s nice about this mix, is that any pan works (spring form, pie, tarte or quiche pan), especially one with a fluted edge and a removable bottom because of the pretty sides of the T’ART.
- Grease or not to grease: PAM it (or whatever spray you have) to be sure…especially with the fluted edges
- Bake for about 45 min to an hour – also depends on your oven- till golden. I like to let it cool for about a ½ hour and then remove from the pan.
- T’ART easily serves 8 – 12
- If I am entertaining, I prepare T’ART in the day, remove from the refrigerator about an hour before baking and place in the preheated oven at 350 degrees about 15 minutes before guests arrive — when they enter, the house smells great. And by the time it’s dessert, the T’ART is nice and cool — ready to eat just when we are ready to serve it, along with any of my favorite frozen yogurts, gelato or ice cream.
- T’ART freezes well too – whole or in slices – wrapped in saran wrap. Simply reheat in the oven without defrosting. You’ll think it was freshly baked — try it & you’ll see how versatile T’ART is.