Kat's Kitchen My Tarts: and more...

I am not a professional baker - but, I do enjoy creating and/or taking on a challenge recipe. Usually the challenge is easy - but, looks tricky i.e. tarts.
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Glaze fruit with a mixture of: melted jelly (apple works well) and a tad of water. The glaze seals fruit and gives the tart it's shiny appearance.

Glaze fruit with a mixture of: melted jelly (apple works well) and a tad of water. The glaze seals fruit and gives the tart it's shiny appearance.

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My Fruit-Tart - 2012

My Fruit-Tart - 2012

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mini cakes,,, easy - frozen pound cake - cut away brown edges - cut into squares - re-freeze (they soften quickly) - I put raspberry seedless jam in the center - white chocolate coat on top -with frosting (or whipped cream and cream cheese) top to place glazed raspberries.

mini cakes,,, easy - frozen pound cake - cut away brown edges - cut into squares - re-freeze (they soften quickly) - I put raspberry seedless jam in the center - white chocolate coat on top -with frosting (or whipped cream and cream cheese) top to place glazed raspberries.

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S'mores G'lore

S'mores G'lore

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variety of my baking ... tarts, cream puffs, whoopee pies, cup cakes, meringues...  etc.

variety of my baking ... tarts, cream puffs, whoopee pies, cup cakes, meringues... etc.

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my tart treats ,,

my tart treats ,,

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Tart - filling:  Cream Cheese, melted vanilla chips, cream, and a touch of vanilla.

Tart - filling: Cream Cheese, melted vanilla chips, cream, and a touch of vanilla.

Fruit:  I put rinsed berries and cut fruit on paper towel to soak up extra juices.  Otherwise, juices can make shell soggy and filling messy.

Fruit: I put rinsed berries and cut fruit on paper towel to soak up extra juices. Otherwise, juices can make shell soggy and filling messy.

Create any pattern with berries and fruit.  My tarts are never the same - I let the colors, shapes and flavors guide me.

Create any pattern with berries and fruit. My tarts are never the same - I let the colors, shapes and flavors guide me.

My Tart:    2011

My Tart: 2011

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