AMERICAN FLAG FRUIT TART
A sweet pastry crust with a luscious cream cheese filling topped with berries and cream to resemble an American flag! Crust adapted from Dorie Greenspan.
Provided by Liz Berg
Categories Holidays
Time 1h3m
Number Of Ingredients 13
Steps:
- To make crust,put the flour, powdered sugar and salt in a food processor and pulse to combine.
- Add the butter and pulse until the mixture resembles cornmeal with some pea sized chunks.
- Whisk the egg yolk, and add it a little at a time, pulsing after each addition. Continue pulsing with long 10 second pulses until the mixture comes together.
- Turn the dough out onto a lightly floured work surface and gently knead until any extra flour is incorporated.
- Press the dough into an 11-inch greased tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Top with a piece of non-stick foil or buttered foil and press it onto the surface.
- Place the tart pan on a baking sheet and bake for 25 minutes or until the crust is golden brown. Remove to wire rack to cool completely.
- When crust is cooled, make filling by placing all filling ingredients in a bowl and beat until the mixture is smooth. Scrape into the tart shell and smooth top with an offset spatula.
- To decorate, select the biggest blueberries and cut strawberries in half, removing the stems and hulls. Set aside.
- Whip cream with powdered sugar and pipe some rows of cream across the surface leaving enough space between for rows of strawberries. Leave one corner free of whipped cream for the blueberries.
- Add strawberry halves, cut side down, in rows, then fill the open area with rows of blueberries.
- Keep chilled until you serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 139 milligrams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
STAR-SPANGLED FRUIT TART
This crispy, creamy dessert is perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your get-together. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 177mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
4TH OF JULY FRUIT TART
Nothing is as impressive as a fresh fruit tart. We make this delicious dessert at the bakery with our shortbread cookie crust, but for this tart I decided to go lighter with a yummy vanilla almond biscotti crust. It melts in your mouth ???? Not only does it taste amazing, the presentation is equally impressive.
Provided by Dimitra Khan
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Begin by making the biscotti crust: Melt butter. Brush the bottom and sides of a 9-10 inch tart pan with some melted butter.
- Place the biscotti in the food processor and puree until crumbs form. Add the melted butter and pulse
- to combine.
- Press the biscotti mixture evenly into the tat pan. Refrigerate for 30 minutes or freeze for 15 minutes so that the crust holds its shape when baked.
- Bake for 10 minutes. Allow to cool completely.
- When the tart shell (biscotti crust) has cooled completely, remove from pan and place on a serving plate.
- Fill with vanilla pudding.
- Arrange the blueberries to look like the stars on the American Flag.
- Arrange the raspberries to look like the red stripes.
- Fill a pastry bag or a ziplock bag, fitted with a large star tip with the whipped cream. If you do not have a decorating tip, it is ok to just cut the tip of the ziplock bag and pipe white stripes in between the raspberries.
- Serve immediately or keep chilled in the refrigerator until serving time.
- Enjoy! Happy Independence Day ????
BITE-SIZED FRUIT TARTS
These delightful bitefuls take just a bit of time, but they are really easy! I made them with a Fourth of July theme, but feel free to vary the preserves and fruit for colors that suit your special occasion!
Provided by Bibi
Time 2h45m
Yield 24
Number Of Ingredients 17
Steps:
- Combine butter and cream cheese for crust in a mixing bowl and mix until smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
- Remove dough from the refrigerator and place on a floured surface. Divide dough evenly into 24 pieces; shape each piece into a ball.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-muffin tin with cooking spray.
- While the oven is preheating, press dough onto the bottoms and up the sides of the greased muffin cups. Place the pan on a cookie sheet and set aside.
- Combine milk, cream, and salt for filling in a small saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble around the edges of the pan and wisps of steam are visible, about 3 minutes.
- Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the bowl and stir until well combined. Pour the egg mixture into the saucepan and continue to cook and stir until mixture is bubbling and has thickened slightly, about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1 tablespoon filling into each muffin cup.
- Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F (175 degrees C) and continue baking until filling is set, about 15 more minutes. Remove from the oven and set on a wire rack to cool for 10 minutes. Remove tarts from the pan and place directly on the wire rack; let cool for 20 minutes.
- Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a raspberry. Make remaining tarts by topping 8 with blueberry preserves and blueberries, and the remaining 8 with pineapple preserves and banana slices. Serve at room temperature.
Nutrition Facts : Calories 112 calories, Carbohydrate 12.6 g, Cholesterol 25.7 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 47.4 mg, Sugar 6.9 g
STAR-SPANGLED FRUIT TART
Perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your next get-together. I made this for a July 4th BBQ and everyone was asking who brought it! From Taste of Home, July 2009
Provided by ScrappieDoo
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Press cookie dough onto an ungreased 12 inch pizza pan (for round design) or onto a cookie sheet (for square/rectangle design).
- Bake for 10-15 minutes or until golden brown. Cool on wire rack.
- In a small bowl, beat cream cheese, sugar and almond extract until smooth. Spread over crust.
- In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until ready to serve.
Nutrition Facts : Calories 212.5, Fat 11.6, SaturatedFat 4.4, Cholesterol 24.9, Sodium 180.7, Carbohydrate 25.5, Fiber 1.1, Sugar 12.2, Protein 2.4
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