Beautiful Summer Fruit Tart Recipes

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BEAUTIFUL SUMMER FRUIT TART



Beautiful Summer Fruit Tart image

This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!

Provided by larkspur

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h25m

Yield 12

Number Of Ingredients 16

3 tablespoons water
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup softened butter, cut into chunks
1 cup heavy cream
½ cup white sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (11 ounce) can mandarin oranges, drained and patted dry
5 large fresh strawberries, hulled and sliced
1 ripe kiwi, peeled and thinly sliced
⅓ cup fresh blueberries
⅓ cup fresh raspberries

Steps:

  • Mix water and vanilla extract together in a small bowl.
  • Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
  • Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
  • Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
  • Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 24 g, Cholesterol 55.3 mg, Fat 17.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 133.4 mg, Sugar 13.3 g

SUMMER FRUIT TART



Summer Fruit Tart image

This seasonal dessert is packed with ripe berries and stone fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 twelve-inch tart

Number Of Ingredients 7

4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
1 teaspoon salt
1/2 cup plus 2 teaspoons sugar, plus more for sprinkling
3/4 pound cold (3 sticks) unsalted butter, cut into 1/8-inch pieces
6 plums or peaches, stones removed, sliced into 1/2-inch pieces
4 to 5 pints fresh berries
Milk, for brushing dough

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, combine 4 cups flour, salt, 2 teaspoons sugar, and half of the butter. Mix on medium speed until mixture resembles coarse meal, about 3 1/2 minutes. Add remaining half of the butter and 1 cup ice water; mix 20 seconds. Dough will be full of butter chunks. Turn out dough, and flatten into a 1-inch-thick disk. Wrap in plastic, and chill at least 1 hour.
  • Heat oven to 375 degrees. Toss stone fruit with 3 tablespoons flour and 1/2 cup sugar.
  • On a floured board, roll out dough about 4 inches larger than pan; transfer to pan. Toss berries with stone fruit. Pile fruit over dough; fold dough toward center. Brush dough with milk; sprinkle with sugar. Bake 30 to 40 minutes, until bubbling and crust is brown. Transfer to wire rack to cool. Serve warm or at room temperature.

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SUMMER FRUIT TART - BETTER HOMES & GARDENS

From bhg.com
5/5 (3)
Published 2011-06-14
Total Time 35 mins
Calories 224 per serving
  • In a medium bowl, stir together flour, the 2 tablespoons sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until pieces are the size of small peas.
  • On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 13 inches in diameter. Ease pastry into an 11-inch tart pan with removable bottom, being careful not to stretch the pastry.
  • For filling, in a heavy medium saucepan, stir together the 1/4 cup sugar and the cornstarch; stir in milk and egg product. Cook and stir over medium heat until mixture is thickened and bubbly.
  • Arrange fruit as desired on top of filling. Combine honey and rum. Brush fruit with honey mixture. Serve immediately, or cover and chill for up to 1 hour.


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