Double Easy Fried Fruit Tarts Recipes

FRUIT TARTS

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.

FAST FRUIT TARTS

Steps:

• Preheat the oven to 375°F.
• Melt the 2/3 cup butter in a saucepan over low heat. Set it aside.
• Grease a baking sheet with the remaining 1 teaspoon butter.
• On a floured surface, unroll the dough, cut it into six equal squares, and transfer the squares to the baking sheet.
• Cover each square with 1/2 cup of the berries or with enough pear or apple slices, attractively overlapping, to blanket all but the pastry edges.
• Using a basting brush or a spoon, paint the fruit with melted butter, and then sprinkle each square with 2 tablespoons of the sugar.
• Pop them into the oven and bake for 20 minutes, or until the pastry is golden and the fruit is tender.
• Serve with ice cream and a decorative drizzle of caramel sauce, and your guests will think you graduated from the Culinary Academy.

FRESH FRUIT TART

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.

FRESH FRUIT TARTS

Steps:

• Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
• Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
• Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
• Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
• In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
• Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
• Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
• Bake the tart shell or shells: Preheat the oven to 400 degrees F.
• Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
• Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
• Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
• Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
• Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
• Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
• Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
• Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
• Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
• Cut and serve immediately or refrigerate for up to 12 hours.

FRESH FRUIT TARTS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle., Divide dough into six portions. Press each portion into a greased 4-1/2-in. tart pan. bake at 350° for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoonfuls into each cooled tart shell. Arrange berries over filling., In a small saucepan, melt preserves over medium heat; stir until smooth. Brush over berries.

FRUIT TARTS

Steps:

• Preheat the oven to 425 degrees.
• To make the pastry, place the flour, salt, sugar and butter in the bowl of an electric mixer. Use a dough hook at low speed and mix until it is the consistency of cornmeal, about eight minutes. Add the ice water a tablespoon at a time. When the pastry becomes elastic and pulls away from the sides of the bowl, it is blended. Remove the pastry to a lightly floured surface and shape into a ball. Cover with waxed paper and refrigerate for 30 minutes.
• Roll out the pastry dough on a lightly floured surface to a thickness of a quarter inch. Set six five-inch fluted, loose-bottomed tart pans together to form a rectangle. Lift the dough and place it loosely over the tart pans. Gently press the dough into the pans and roll firmly over the pans with a rolling pin. Remove the excess dough and line the bottom and corners with the dough. Prick the dough surface with a fork. Line the pastry with foil and weigh down with aluminum baking weights or dry beans.
• Place the tart shells on a baking sheet and bake for eight to 10 minutes or until the dough begins to release from the sides of the pans. Remove the weights and foil and bake for another eight minutes or until the pastry is lightly browned. Remove and cool on a rack.
• To prepare the cream, bring the water to a simmer in the lower part of a double boiler. In the upper part of the boiler, whisk the egg yolks and sugar off the heat until the mixture becomes thick and lemon colored.
• Dissolve the arrowroot with the milk and add it to the egg mixture. Set the mixture over the bottom pan and whisk in the liqueur and vanilla. Continue whisking until the mixture becomes thick, about 10 minutes. Remove from the heat, bruise the mint and add to the cream mixture. Cool over a bowl of ice, whisking constantly. Cover and refrigerate until ready to assemble the tarts.
• When the shells have cooled, remove the tart pan collars and bottoms. Stir the pastry cream and divide among the pastry shells. Tightly fill each pastry shell with one layer of berries.
• In a small saucepan, melt the currant jelly with one tablespoon of water over medium-low heat. Brush the melted jelly over the berries. Set aside until ready to serve. Do not refrigerate.

FAST FRUIT TARTS

Steps:

• Place preserves in a small microwave safe bowl, microwave at high for 1 minute or until melted.
• Spoon 2 tablespoons pudding onto each crust and top each serving with fruit.
• Spoon 1 tablespoon preserves over each tart.
• Chill until ready to serve.

OBSTKUCHEN (FRUIT TARTS)

Steps:

• Add vegetable shortening and sugar to scalded milk and stir to melt thoroughly.
• When mixture is lukewarm (105 to 115 degrees), add yeast and stir to dissolve. Add well-beaten eggs and flour to yeast mixture. Beat thoroughly.
• Place dough in a large, greased mixing bowl, and cover with a damp kitchen towel. Set aside in a warm, draft-free place to rise for 8 hours or overnight. The dough will be very spongy.
• Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart. The ingredients listed are suggested toppings. If necessary, drain the fruits well.
• Unsweetened fruit may benefit from 1/2 cup of sugar sprinkled over it and mixed well before the fruit is added to the tart.
• Using an electric mixer, beat eggs and sugar together until they are thick, pale yellow and form a ribbon. Add milk, flour and salt. Beat briefly to blend well. (See note.)
• Divide the dough in two. Roll out half the dough, and use it to line a lightly greased 9-inch pie pan. Arrange fruit on dough, and set aside for an hour or more for the dough to rise until double in bulk.
• When ready to cook, preheat oven to 350 degrees. Spoon custard mixture over fruit and place in preheated oven. Bake for about 30 minutes, or until custard is set and tart is baked through. Serve warm or at room temperature.

DOUBLE EASY FRIED FRUIT TARTS

Steps:

• Stew the fruit about 30 minutes.
• Remove and drain water.
• Cover with sugar and chop fine.
• Place in refrigerator and cool, I prefer overnight.
• Roll out biscuits on a floured board and place one heaping Tablespoon of fruit and fold over.
• Seal edges with a floured fork.
• Fry on med heat in hot oil for around 8 minutes, turning over several times to brown evenly.
• Remove and drain on paper towels.
• Can be sprinkled with powdered sugar if you like.