10 MINUTE FRUIT TART
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 8
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.
FRESH FRUIT TART
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
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 :
EASY FRESH FRUIT TART
Need a refreshing fruit dessert? You probably have all the ingredients to make this one!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray; dust with Bisquick mix. In medium bowl, mix Bisquick mix and 1/3 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. Pat dough into 12x10-inch rectangle on cookie sheet; pinch edges of rectangle to form 1/2-inch rim.
- Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack 2 minutes. Remove crust with spatula onto cooling rack. Cool completely, about 30 minutes.
- In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form. Spread over crust to within 1/4 inch of rim. Arrange fruits on top. Brush jelly over fruits. Refrigerate at least 2 hours. Store covered in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 56 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 33 g, TransFat 1 1/2 g
BEAUTIFULLY EASY FRUIT TART
Like jewels in a crown, colorful fruit nestled in a creamy filling rests on flaky puff pastry. This fruit tart lives up to its name: It's beautifully easy.
Provided by My Food and Family
Categories Home
Time 45m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Unroll pastry on baking sheet. Fold over edges of pastry to form 1/2-inch rim; press firmly to base to seal. Prick pastry sheet with fork. Bake 10 to 15 min. or until puffed and golden brown. Cool completely. Place on tray.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread onto pastry.
- Melt chocolate as directed on package. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with chocolate. Let stand until chocolate is firm.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 2.7515 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY FRUIT TART
I got this "recipe" from a co-worker. It's wonderful with fresh or frozen berries. I've also used canned pie filling and lemon filling from the back of the cornstarch box. But then there's the egg whites. Chocolate pudding is nice, too, especially with the soft colored sprinkles.
Provided by Countrywife
Categories Tarts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
- Bake pie crust 10-12 minutes until golden.
- Cool.
- Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
- Blend in vanilla.
- Spread cream cheese mixture over crust to within 1/2 inch of the edge.
- Arrange fruit over cream cheese attractively.
- Dip bananas, peaches and nectarines in lemon juice to prevent browning.
Nutrition Facts : Calories 195.2, Fat 15.1, SaturatedFat 7.9, Cholesterol 31.2, Sodium 185.9, Carbohydrate 12.3, Fiber 0.2, Sugar 4.4, Protein 2.8
EASY FRESH FRUIT TART
This is one of my most favorite desserts. Any combination of berries will work. Use smooth jelly. This is easy and beautiful! Enjoy!
Provided by ihvhope
Categories Tarts
Time 32m
Yield 6 slices, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Unfold thawed pastry onto baking sheet and prepare pastry shell.
- Brush a 1/2 inch border along the edges of the pastry with water. Fold the long edges of the pastry over by 1/2 inch, then fold the short edges over by 1/2 inch.
- working lengthwise, lightly score the outer edge of all folded edges of the tart shell with a paring knife.
- To prevent the center of the tart from puffing up in the oven, poke the dough repeatedly with a fork.
- combine sugar and cinnamon and sprinkle mixture over inside of tart shell. Transfer to wire rack and let cool at least 1 hour.
- While crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth. Refrigerate until ready to use.
- Spread cream cheese mixture over inside of cooled tart shell. Place remaining jelly in large microwave safe bowl and microwave on high power until jelly melts, about 30 seconds. Add berries to bowl and toss gently until coasted with the jelly. Spoon berries over cream cheese mixture and refrigerate until jelly is set, at least 1 hour and up to 4 hours. Let sit at room temperature for 30 minutes. Serve.
Nutrition Facts : Calories 587.7, Fat 33.3, SaturatedFat 12.1, Cholesterol 31.2, Sodium 252.4, Carbohydrate 67.4, Fiber 1.5, Sugar 29.6, Protein 6.7
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