Fast Fruit Tarts Recipes

10 MINUTE FRUIT TART

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.

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.

QUICK AND EASY FRUIT TARTS

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.

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.

FRUIT TART RECIPE BY TASTY

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Once combined, add flour and mix on low for 30 seconds. Then, add the egg yolk and mix on low speed for an additional 30 seconds.
• Lightly knead the dough into a ball. Then, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
• Lightly spray a 9-inch pie shell with nonstick cooking spray and place the chilled dough inside the pan.
• Pinch off pieces of dough and press them against the sides of the pan to reach the top. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
• Preheat the oven to 350°F and bake the dough for 23 to 26 minutes, or until lightly golden.
• To make the filling, heat the milk in a medium pot until just boiling. Then, remove the pot from the heat.
• While the milk is cooling but still warm to the touch, in a separate bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Then, once combined, add a cup of the hot milk into the egg mixture, whisking constantly to avoid curdling.
• Return the pot to the heat and cook over medium heat, whisking until the cream thickens, about 2 minutes. Then, stir in the butter and vanilla and cook one minute more, whisking constantly.
• Chill until cold (roughly for a few hours in a bow), covered.
• To glaze the fruit, in a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin.
• Assemble the tart with the filling, fruit and glaze over the fruit. Serve.