CREAMY FRUIT TARTS
What's in season? Make creamy fruit tarts with any fresh fruits in season to create your own colorful dessert combination.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h12m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball.
- Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.
- Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans.
- Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.
Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 35 mg, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg
QUICK AND EASY FRUIT TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
- Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
- Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
- Bake in the lower half of the oven until golden and crisp, about 20 minutes.
- For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
- Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.
VANILLA CREAM FRUIT TART
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
FRUIT TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
- In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.
CREAM CHEESE FRUIT TART
I always get so many compliments whenever I serve this tart. It looks like something you would get in a bakery and is a breeze to fix! It's light and refreshing--the ladies love it and it's one of my boy's favorite desserts! Originally from an Imperial Sugar advertisement I cut from a magazine years ago.
Provided by Leslie in Texas
Categories Tarts
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl combine the cream cheese, sugar, lemon peel and juice.
- Beat at medium speed with an electric mixer until light and fluffy, scraping sides of bowl often, about 1 to 2 minutes.
- Spread over baked pie crust.
- Chill at least 1 hour.
- Several hours before serving, arrange fruit on filling.
- I like to use the strawberries nearest the rim of the pie shell, then a ring of overlapping kiwi slices, then a ring of mandarin oranges followed with a "bull's-eye" of the crushed pineapple in the center.
- Brush the fruit with the melted apple jelly and serve.
- You may substitute whatever your favorite fruit or berries are for the topping.
Nutrition Facts : Calories 265.3, Fat 13.9, SaturatedFat 5.9, Cholesterol 25, Sodium 170, Carbohydrate 34.2, Fiber 1.6, Sugar 22.9, Protein 2.9
PASTRY CREAM FOR FRUIT TARTS
This pastry cream is the perfect addition to fruit tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
- In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
- Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
- Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
VANILLA CREAM FRUIT TART
If you are looking for a gorgeous, delicious dessert for the summer, this is it! It is well worth the effort to make this spectacular tart. I have made it many times and have received rave reviews and recipe requests. It is best made and served the same day.
Provided by Christine C.
Categories Dessert
Time 1h8m
Yield 1 tart, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and confecioners' sugar.
- Beat in flour (mixture will be crumbly).
- Pat into the bottom of a greased 12 inch pizza pan.
- Bake at 300 for 25-28 minutes or until lightly browned.
- Cool.
- In another bowl, beat melted chips and cream.
- Add cream cheese; beat until smooth Spread over crust.
- Chill for 30 minutes.
- Arrange berries over filling (In a circular pattern, starting with raspberry in the middle looks beautiful).
- In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
- Boil for 2 minutes or until thickened, stirring constantly.
- Cool; brush over fruit.
- Chill for 1 hour before serving.
- Best if served same day it is made.
WHITE CHOCOLATE-CREAM CHEESE FRUIT TART
This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.
Provided by Yoly
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
- Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
- Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
- Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
- Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
- Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g
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