Dried Fruit Star Lattice Tart Recipes

WOVEN DRIED-FRUIT TART

Steps:

• On a lightly floured surface, roll each disk of pate brisee into a 14-inch circle, 1/8 inch thick. Place 1 circle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other circle into an 11-inch fluted round tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
• Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough circle into sixteen 1/2-inch-wide strips with a sharp knife or a fluted pastry wheel. Lay 6 strips of dough on another baking sheet in parallel lines that extend slightly past the width of the tart pan. Lay 6 more strips on top, almost perpendicular to the first strips. Starting in the center, weave 1 new strip diagonally through the existing grid, under the bottom layer of strips and over the top layer. Push diagonal strip into corner of each square (where the perpendicular and parallel strips meet) to create a tight fit. Weave a second strip 1 inch away, this time weaving over then under. Repeat weaving strips across 1/2 the tart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a star lattice pattern. Freeze until ready to use.
• Bring water, Cognac, sugar, vanilla seeds and pod, cinnamon stick, orange zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves. Add dried fruits, reduce heat, and simmer gently until fruits soften but have not broken down, about 20 minutes. Strain through a sieve into a measuring cup, and reserve fruit and liquid separately. Let both cool. Discard vanilla pod, cinnamon stick, orange zest, and cloves. (If you have more than 2 cups liquid, simmer in a small saucepan over medium-high heat until reduced; it's fine if you have slightly less than 2 cups.)
• Spread cooled fruit mixture evenly on dough in tart pan, and brush with 1/2 cup of the reserved cooking liquid. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice on top of tart, centering it on filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
• Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden brown and filling is bubbling, about 40 minutes. (If crust browns too quickly, tent edges with foil.) Brush crust and fruit with another 1/2 cup reserved cooking liquid. Let cool in pan on a wire rack. Unmold, and serve immediately with creme fraiche on the side.

APPLE AND DRIED FRUIT LATTICE PIE

Steps:

• Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use.
• Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter.
• Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg.
• Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

RUSTIC FRUIT TART

Steps:

• For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
• For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
• For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
• In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
• Serve warm with vanilla ice cream.
• Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
• In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.

NO SKILL FRUIT TART

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.
• In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.
• Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.
• Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.

HOMEMADE FRESH FRUIT TARTS

Steps:

• PASTRY:.
• Combine flour, sugar and salt and place in freezer for 30 minutes.
• Cut butter into 1/4" pieces.
• Put flour mxiture in the bowl of a food processor fitted with a steel blade.
• Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
• Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
• Preheat oven to 375ºF.
• Remove dough from refrigerator and let sit 5 minutes.
• Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
• Place dough in pan and cut off excess dough with a sharp knife or your thumb.
• Line tart shell with aluminum foil, then fill with dried beans or rice.
• Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
• Bake another 20 minutes until browned. Cool to room temperature.
• PASTRY CREAM:.
• In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
• In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
• Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
• Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
• Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
• Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
• ASSEMBLY & GARNISHES:.
• Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
• Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
• (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
• Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
• GLAZE:.
• In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
• Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
• *TIP: Don't be afraid to be creative, this is the perfect palette!

HOLIDAY FRUIT TART

Steps:

• On a lightly floured work surface, roll out 3/4 of pate brisee to fit a rectangular 13-by-4-inch tart pan to thickness of 1/8 inch. Place pastry in pan; gently press down with your fingers into edges and along rim. Trim pastry along edge of pan. Cover with plastic; refrigerate, along with remaining dough, while making filling.
• Sift flour, salt, and spices into bowl. Add sugar, dried fruit, citron, orange peel, almonds, zest, and juice. Stir in brandy, molasses, and 1 beaten egg. Pack into pastry-lined tin.
• On a lightly floured work surface, roll out remaining dough to 1/8 inch thick. Moisten edges of pastry in tart tin with water; place rolled dough over filling. Seal well, and trim excess dough. Chill tart for 1 hour.
• Heat oven to 325 degrees. Make three slits with a knife for air vents. Whisk remaining egg with 1 tablespoon water in small bowl. Brush tart with egg wash, place tart in oven, and bake until pastry is golden brown and flaky, about 1 hour and 40 minutes. Let cool on wire rack to room temperature. Using a serrated knife, slice into 3/4-inch-thick slices.

WINTER FRUIT TARTS

Steps:

• Combine cherry pie filling, cranberries, raisins and nuts in a medium bowl; set aside.
• Roll pie crust on a lightly floured surface.
• Cut 48 1 and 1/2 inch circles from pie crust with a biscuit cutter or glass.
• Place tiny rounds of crust into mini-muffin pans.
• Fill each crust with 1 teaspoon of filling mixture.
• Cut 48 small stars (or other shape) from remaining pie crust (re-roll dough as necessary).
• Place one small star on each tiny tart.
• Sprinkle each tart with sugar.
• Bake at 350F for 15 to 18 minutes.
• Cool on wire rack.
• Store loosely covered.

STAR-SPANGLED FRUIT TART

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.

DRIED FRUIT AND ALMOND TART

Steps:

• For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
• Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
• Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

APPLE LATTICE FRUIT BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
• Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

SALLY DARR'S UPDATED DRIED FRUIT TART

Steps:

• In a saucepan simmer dried fruit and cider, covered, stirring occasionally, until cider is absorbed, about 10-minutes. Cool fruit mixture and chop coarse. In a bowl stir together fruit mixture, walnuts, butter, and 3/4 cup sugar.
• Preheat oven to 375°F.
• Roll out 1 pastry sheet into a 13-inch square and transfer to an 11-inch round tart pan with a removable fluted rim. Trim overhang to 1/2 inch and fold toward center of tart, pressing gently against edge of pan. Spread fruit filling evenly in shell.
• Roll out remaining pastry sheet into a 10-inch square and with a saw-toothed pastry wheel cut into 10-by 1/2 inch strips. Weave pastry strips into a lattice pattern over tart and trim overhanging ends to 1/4 inch, tucking them between pastry edge and filling. Brush lattice with egg wash and sprinkle with remaining tablespoon sugar. Bake tart in middle of oven 40 minutes, or until crust is golden brown, and cool in pan on a rack.
• Serve tart warm or room temperature with whipped cream or ice cream.

DRIED-FRUIT STAR-LATTICE TART

Steps:

• On a lightly floured surface, roll disks of dough to 14-inch rounds. Place 1 round on a parchment-lined baking sheet; refrigerate or freeze until firm, 30 minutes. Fit other round into an 11-inch fluted tart pan. Trim dough flush with rim. Refrigerate or freeze until firm, 30 minutes.
• Make the lattice: Using a ruler, cut chilled round into sixteen 1/2-inch-wide strips with a sharp knife or pastry wheel. Lay 6 strips on another parchment-lined rimmed baking sheet in parallel lines slightly longer than diameter of tart pan. Lay 6 more strips on top, almost perpendicular to first strips. Starting in center, weave 1 new strip diagonally through existing grid, under bottom layer of strips and over top layer. Push diagonal strip into corner of each square (where strips meet) to create a tight fit. Weave a second strip 1 inch away, this time over, then under. Repeat weaving strips across half the tart. (If dough strips become too soft, freeze until firm.) Return to center, and repeat with remaining strips to form a 6-point star pattern. Freeze until ready to use.
• Bring the water, Cognac, sugar, vanilla seeds and pod, cinnamon, zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves. Add apricots, prunes, and cranberries; reduce heat, and simmer gently until fruit softens but has not broken down, about 20 minutes. Strain through a sieve into a measuring cup; reserve fruit and liquid separately. Let both cool. Discard vanilla pod, cinnamon stick, orange zest, and cloves. (If you have more than 2 cups liquid, simmer in a small saucepan until reduced; it's fine if you have slightly less than 2 cups.)
• Spread cooled fruit mixture evenly in tart shell, and brush with 1/2 cup reserved cooking liquid. Combine egg yolk and cream; brush along top edge of tart. Carefully slide frozen lattice on top of tart, centering over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
• Preheat oven to 400°F. Transfer tart to a rimmed baking sheet. Bake 15 minutes. Reduce heat to 375°F, and bake until crust is golden brown and filling is bubbling, 40 minutes more. (If crust browns too quickly, tent with foil.) Brush tart with 1/2 cup more cooking liquid. Let cool on a wire rack. Unmold; serve with crème fraîche.