Easy Fruit Tart With Pecan Cookie Crust Recipes

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PECAN PIE TARTS



Pecan Pie Tarts image

Miniature pecan pies.

Provided by Ruth

Categories     Desserts     Pies     Tarts

Yield 30

Number Of Ingredients 8

6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease 30 tart tins or muffin cups and set aside.
  • To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
  • To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
  • Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 39 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 6.6 g, Sodium 79.2 mg, Sugar 11 g

EASY FRUIT TART WITH PECAN COOKIE CRUST



Easy Fruit Tart with Pecan Cookie Crust image

This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.

Provided by Katherine Sacks

Categories     Spring     Tart     Dessert     Lemon     Fruit     Strawberry     Berry     Mango     Milk/Cream     Pecan     Nut

Yield 8-10 servings

Number Of Ingredients 10

3 1/2 cups vanilla wafer cookies (about 55)
1 cup pecans
1/3 cup sugar
1/2 teaspoon kosher salt, divided
6 tablespoons unsalted butter, melted, cooled slightly
1 1/2 cups heavy cream
2/3 cup homemade or store-bought lemon curd
Berries, mango, and other fresh fruit (for serving)
Special Equipment
A 10" fluted tart pan

Steps:

  • Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.
  • Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.
  • Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.
  • Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.
  • Do Ahead
  • Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.

QUICK AND EASY FRUIT TARTS



Quick and Easy Fruit Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 12

All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
1 pint blueberries
2 cups halved strawberries
1/3 cup granulated sugar
1 lemon, juiced
Kosher salt
2 tablespoons heavy cream
1 cup heavy cream
1/4 cup powdered sugar, plus more for serving
1 tablespoon vanilla
1/4 cup fresh mint leaves, for garnish

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.

10 MINUTE FRUIT TART



10 Minute Fruit Tart image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 box vanilla or lemon flavor instant pudding mix
1 orange, zested
1/2 cup seedless raspberry or blackberry preserves
1 prepared graham cracker crust, found on baking aisle
1/2 pint raspberries
1/2 pint blackberries or blueberries, your preference
6 large strawberries, sliced
2 tablespoons chopped fresh mint, optional

Steps:

  • Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

EASY SUMMER FRUIT TART



Easy Summer Fruit Tart image

This is a fun fruit tart recipe that doesn't require too much baking and will work with almost any summer fruit. A great place to play with color palatte and shapes.

Provided by Betty Rocker

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup chilled salted butter, cut into 8 pieces
1/4-1/3 cup cold water
1 (8 ounce) package cream cheese
3 tablespoons confectioners' sugar
1 lemon, juice and zest
peach, nectarines, berries, etc etc., whatever you like that is in season

Steps:

  • For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes.
  • For the filling - combine the ingredients and whip/beat in stand mixer until fluffy.
  • For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rosé wine gelée from Whole Foods.
  • To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!

Nutrition Facts : Calories 291.5, Fat 21.6, SaturatedFat 12.8, Cholesterol 61.7, Sodium 193.3, Carbohydrate 22, Fiber 1.6, Sugar 7.2, Protein 4.2

PECAN TARTS



Pecan Tarts image

The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 20.

Number Of Ingredients 11

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 large egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans
Maraschino cherry halves, optional

Steps:

  • In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN SHORTBREAD COOKIE PIE CRUST



Pecan Shortbread Cookie Pie Crust image

Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.

Provided by Bobbie

Categories     Dessert

Time 25m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 2

20 pecan shortbread cookies, processed into crumbs (I'd say probably a good 2 cups of crumbs)
5 tablespoons melted butter

Steps:

  • Preheat oven to 350.
  • Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
  • Add melted butter and mix until combined.
  • Press into bottom and sides of a nine-inch pie dish.
  • Bake for 10 minutes; it will feel soft, but will firm up as it cools.
  • Cool completely before filling with your favorite filling.

TINY PECAN TARTS



Tiny Pecan Tarts image

These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.

Provided by Sandy Greathouse

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 9

1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4 eggs
3 cups packed brown sugar
4 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
  • To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g

FRESH FRUIT TART



Fresh Fruit Tart image

So simple and yet so elegant, this pretty tart is sure to impress. Best of all, its versatile ingredients let you serve it using fresh berries one time, and sweet summer fruits the next.

Provided by Taste of Home

Time 30m

Yield 6-8 servings.

Number Of Ingredients 15

6 tablespoons butter, softened
1/4 cup Domino® or C&H® Pure Cane Granulated Sugar
1 cup all-purpose flour
2 tablespoons cornmeal
2 tablespoons lemon juice
FILLING:
1 package (8 ounces) cream cheese, softened
3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar
2 tablespoons milk
2 cups assorted fresh berries or assorted fresh fruit
FRUIT GLAZE:
2 tablespoons Domino® or C&H® Pure Cane Granulated Sugar
1-1/2 teaspoons cornstarch
1/3 cup apricot nectar
2 teaspoons lemon juice

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.

Nutrition Facts :

MARTHA'S PECAN TART



Martha's Pecan Tart image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-by-11-inch tart

Number Of Ingredients 12

Unbaked Pate Brisee for Mushroom-and-Bacon Tart shell
4 large eggs
1 cup packed dark-brown sugar
1/4 cup molasses
1/4 cup light corn syrup
1 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Grated zest of 1 lemon or orange
1 1/2 cups chopped pecans
1 1/2 cups pecan halves
Whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
  • Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.

EASY FRUIT COOKIE TARTS



Easy Fruit Cookie Tarts image

Make everyone smile with a cookie tart to call their own! Decorate each frosted tart with each person's favorite fresh fruit.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 16

Number Of Ingredients 10

4 cups Original Bisquick™ mix
2/3 cup sugar
2/3 cup butter or margarine, softened
2 eggs
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
3/4 cup whipping (heavy) cream
2 cups assorted cut-up fresh fruit
2 tablespoons apple jelly, melted

Steps:

  • Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg

FRESH FRUIT TART



Fresh Fruit Tart image

Serve up refreshing fresh fruit on a sweet and easy cookie base made from Betty Crocker® cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ lemon cake mix
1/3 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original yogurt lemon burst or French vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
  • In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
  • Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
  • In medium bowl, beat yogurt and dry pudding mix with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
  • Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 52 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 32 g, TransFat 0 g

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PECAN TART RECIPE USING PIE CRUST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef ...
From recipeschoice.com


FRUIT TARTS - CRAZY FOR CRUST
2020-05-12 Remove from heat to cool. Once glaze and sugar cookie cups are done and cooled, make the filling. Beat the cream cheese with sugar and vanilla until smooth using a hand or stand mixer. Assemble the tarts: spoon about a tablespoon of filling into each cookie cup. Top with some fresh berries or other chopped fruit.
From crazyforcrust.com


EASY PECAN PIE CRUST COOKIES - THE FOODIE AFFAIR
Preheat the oven to 400°F degrees and line a baking sheet with parchment paper, set aside. In a small bowl whisk together the granulated sugar and cinnamon. Chop pecans (if using) and set aside. Melt butter in a small microwavable bowl at 50 percent power until melted.
From thefoodieaffair.com


PASSION FRUIT TART WITH A PECAN COCONUT CRUST. - SWEET SAVORY SOUR
2019-08-15 Pecan Coconut Crust. Pre-heat oven to 350, and grease tart pan or line with parchment paper. Using the food processor, add the graham cracker crumbs, coconut, pecans, sugar, and salt. Process for 30 seconds to 1 min until all the ingredients are combined and similar to the texture of course sand. Add in the melted butter and process until the ...
From sweetsavorysour.com


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