Prepare Christmas Tart with Cookie Dough, Recipe with Video!
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
I show you my Christmas tart recipe in this recipe.
I used cookie dough as the base for the base and topped it with plums.
Here I show you the variant with ready-made cookie dough and with homemade cookie dough and bring ideas with puff pastry and yeast dough.
In the video you can see me preparing a fruit tart with a Santa hat 🙂
Enjoy the tips from my Christmas bakery.
I wish you the best of luck with your baking!
Table of Contents
1. Recipe Christmas Tart
Baked, photographed and written down by chef Thomas Sixt.
Simple instructions for baking a quick Christmas tart.
|200||g||puff pastry (Cookie dough, yeast dough or puff pastry)|
|80||g||plums (or apples, cherries, pears, bananas, see post)|
|2||tsp||fresh berries (i like to use fruit cream or strained jam.)|
Preheat the oven to 240 degrees Celsius top/bottom heat.
Roll out the puff pastry and cut out round circles with a diameter of approx. 12 cm.
Do the same for cookie dough.
Line the circles of dough on a baking sheet with baking paper and lightly prick them.
Spread the marzipan mixture thinly in the middle of the circles.
Peel the apples and cut into small, thin slices.
Fan the circles of dough with the apples.
You can also top the tarts with banana slices, plums or berries.
Mix the rum with the jam and set aside.
Spread the filled tarts with the rum jam, then bake in the preheated oven until crispy.
Lightly whip the cream with the vanilla sugar, arrange on the plate and decorate with the pureed berries.
Arrange the tarts on the prepared plates, decorate with icing sugar and pistachios and serve quickly.
In the video I show a variant of this preparation with cookie dough.
These Christmas tarts are a wonderful quick dessert and even Santa Claus will be happy!
If you use puff pastry please note:
Puff pastry must be baked at a high temperature (oven preheated to 220°C).
You can bake the other doughs at 180°C.
2. Calories (kcal) and Nutritional Values
3. Classic Christmas Tart with Shortcrust Pastry
The tart is a cake from French cuisine and is usually made from shortcrust pastry.
A good shortcrust pastry recipe (1-2-3 dough) consists of:
- 300 grams of flour,
- 200 g cold butter,
- 100 g powdered sugar,
- an egg.
It is best to cut the butter into small pieces and process the dough quickly and do not knead.
Lemon zest, vanilla and a pinch of salt can be added as flavors.
The dough should rest in the refrigerator for at least an hour (wrapped in cling film) before final processing.
If you like it classic for the tart, change the recipe from the shortcrust pastry and make this dough:
This consists of 300 g flour, 150 g butter, 80 g water, an egg and some salt.
4. Christmas Tart with Puff Pastry
I like to use the ready made puff pastry.
I just find it practical and it’s much faster. Industrially produced doughs are better than their reputation.
When baking, puff pastry requires a high initial temperature of 220°CBaking tip from chef Thomas Sixt
However, the recipe featured here is way more awesome because we’re using cookie dough.
Since I have already shown the puff pastry variants elsewhere, I will not go into them further here.
5. NEW: Christmas Tart with Cookie Dough
At Christmas time, cookie dough is ideal for preparing the tart.
If you want it to be particularly quick, buy the cookie dough in the supermarket.
If you want to knead dough yourself, here is a recommended vanilla crescent dough:
- 200 g butter, cold, cut into small pieces
- 100 g almonds, grated
- 250 g flour
- 90 g powdered sugar
- 2 packets of vanilla sugar
- For turning or sprinkling the vanilla crescents:
- 6 tablespoons icing sugar, sieved
- 2 packets of vanilla sugar
It took me about 15 minutes to get the tart on the table, including the preparation for the ready-made dough variant.
That’s what I call intelligent, fast cooking.
6. More Christmas Desserts
Comments, Cooking Questions and Answers
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