Freestyle Fruit Tart Recipes

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FREESTYLE PEACH TART



Freestyle Peach Tart image

See how cinnamon, cream cheese and fresh peaches bake up into a bubbly Freestyle Peach Tart masterpiece. This delectable peach tart is ready in 40 minutes!

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 6

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1/3 cup sugar
1 tsp. ground cinnamon
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 large fresh peaches, peeled, sliced (about 2 cups)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 400ºF.
  • Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with cream cheese. Spread onto crust to within 2 inches of edge.
  • Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
  • Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 14 g, Protein 3 g

FREESTYLE FRUIT TART



Freestyle Fruit Tart image

Thanks to ready-to-use refrigerated pie crust, this freestyle tart is a rustic and ridiculously easy way to please guests.

Provided by My Food and Family

Categories     Bread

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 plums (3/4 lb.), sliced
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 450ºF.
  • Line 10-inch pie plate with pie crust. Carefully spread cream cheese into 6-inch circle on center of crust.
  • Toss plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center uncovered; sprinkle with cinnamon sugar.
  • Bake 25 min. or until crust is golden brown and fruit juices are hot and bubbly. Cool slightly before removing tart from pie plate. Serve topped with COOL WHIP.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 12 g, Protein 3 g

MIXED FRUIT TART



Mixed Fruit Tart image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon kosher salt
1 large egg
1 tablespoon heavy cream
1 1/2 cups all-purpose flour
8 ounces cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
4 cups mixed berries, such as raspberries, blackberries and halved strawberries
1/2 cup apricot preserves

Steps:

  • For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
  • Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
  • For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
  • Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
  • Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
  • Serve the tart immediately, or refrigerate for up to 3 hours.

FREE-FORM FRUIT TART



Free-Form Fruit Tart image

Chef's Note: Any fruit normally served uncooked will be perfect in this type of tart. Avoid apples, pears, bananas, peaches and apricots because they discolor, even when glazed. The best fruit to use include berries, kiwis, oranges, seedless grapes, mangos and papayas.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 1 tart

Number Of Ingredients 23

1 free-form tart shell (recipe to follow)
1 cup pastry cream (recipe to follow)
6 cups fruit (see chef's note)
1/2 cup glaze (recipe to follow) or confectioner's sugar for dusting
Toasted sliced almonds or chopped pistachios
1 1/4 cups all-purpose, bleached flour (about 5 1/2 ounces)
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon baking powder
7 tablespoons cold, unsalted butter, cubed
1 egg
1 tablespoon water
3 tablespoons sugar
2 tablespoons all-purpose bleached flour
Pinch salt
3/4 cup milk
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon soft unsalted butter
2 teaspoons orange liqueur or Kirsch, optional
1/2 cup apple jelly or apricot preserves
1 tablespoon water or liqueur

Steps:

  • Spread pastry cream evenly on the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at outside edge and working in towards the center. For a "fruit salad" tart, toss fruit in a bowl with a drop of Kirsch (optional). Pile the fruit on the pastry cream.
  • Edge the crust with the nuts and sprinkle on fruit at the edge of the tart. Either brush glaze on the fruit or sprinkle with confectioner's sugar.
  • For the dough: Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow to become pasty. Add egg and liquid, and continue to pulse until the dough forms a ball.
  • Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using.
  • To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment- or foil-lined cookie sheet, or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under 1/2-inch of dough along the edge of the dough, then flute the edge as if it were a pie, to make the edge stand up. Use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside. Repeat all around the edge of the crust.
  • Pierce the dough with a fork before baking. Place the dough on the middle rack of a preheated 400 degree oven. Lower temperature to 350 and bake for about 20 minutes. Remove the pan from oven and transfer to a rack to cool. For the Pastry Cream: Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly.
  • Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour. Stir in liqueur just before using pastry cream. For the glaze: In a small saucepan bring the preserves and water or liqueur to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes. NOTE: If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.

FREESTYLE PLUM OR FRUIT TART



Freestyle Plum or Fruit Tart image

Easy and delicious. Just the way I like my desserts. This would be good using peaches, pears, apples, or any summer fruit. From Kraft Food and Family, Summer 2007.

Provided by papergoddess

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 refrigerated pie crust
4 ounces cream cheese, softened
4 -5 plums, diced
1/4 cup granulated sugar
2 tablespoons flour
1 teaspoon granulated sugar
cinnamon
Cool Whip or ice cream, if desired

Steps:

  • Preheat oven to 425°F.
  • Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish.
  • Using the back of a spoon, spread cream cheese over the bottom of the pie crust.
  • Toss plums with sugar and flour. Pour over cream cheese.
  • Fold edges of pie crust over plums, leaving center of plums uncovered.
  • Sprinkle sugar and cinnamon evenly over top of tart.
  • Bake 35-45 minutes or until crust is golden and fruit juices are bubbly.
  • Top with whipped cream, Cool Whip, or ice cream if desired.

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 :

FREESTYLE FRUIT TART



Freestyle Fruit Tart image

Bake off a simple dessert in no time, with this rustic recipe for plum tart with cream cheese filling.

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 7

1 refrigerated ready-to-use pie crust
4 ounces PHILADELPHIA Cream Cheese, softened
2 cups sliced plums
¼ cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 450 degrees F. Place pie crust in greased 10-inch pie plate. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
  • Toss plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center of plums uncovered. Sprinkle cinnamon sugar evenly over tart.
  • Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices; top with whipped topping.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 25.9 g, Cholesterol 15.8 mg, Fat 13 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 173.4 mg, Sugar 11.3 g

NO SKILL FRUIT TART



No Skill Fruit Tart image

Just like a seasonal fruit pie--wonderful for people who have trouble making the perfect crust. My favorite is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!

Provided by EBSEPKE

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 cups all-purpose flour
½ teaspoon salt
1 cup shortening
½ cup cold water
3 tablespoons sugar
2 tablespoons cornstarch
2 cups sliced fresh peaches
1 cup fresh blackberries

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.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 45.4 g, Fat 34.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 10.1 g

FREESTYLE FRUIT TART RECIPE



Freestyle Fruit Tart Recipe image

Provided by carol gorman

Number Of Ingredients 0

Steps:

  • HEAT oven to 400ºF. Carefully spread cream cheese spread in 6-inch circle in centre of pie shell; set aside. TOSS plums with granulated sugar and flour; place over cream cheese spread. Gently fold edge of crust about 2 inches over plums, leaving centre of plums uncovered. Sprinkle cinnamon sugar evenly over tart. BAKE 25 to 30 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of foil pan. Cut into slices; top with whipped topping. kraft kitchens tipsSpecial ExtraMix additional 1/2 tsp. cinnamon sugar into the whipped topping before using as directed. SubstituteSubstitute peaches for plums if desired. This versatile dessert works well with many fruit combinations.How to Remove Tart From Foil PanSnip edges of pan at 2-inch intervals with kitchen scissors. Use a spatula to gently lift out tart.prep time 15 min total time 40 min

FREE-FORM FRUIT TART



Free-Form Fruit Tart image

Provided by Molly O'Neill

Categories     for one, dessert

Time 2h10m

Yield 1 tart

Number Of Ingredients 8

1 tablespoon buttermilk
Basic tart dough (see recipe)
2 nectarines, peeled, cored and quartered
1 cup strawberries, quartered
1 cup blackberries
1 cup raspberries
1 cup sweet butter, cut into small chunks
1 cup sugar, plus 1 tablespoon

Steps:

  • Make the basic tart dough using buttermilk instead of the chilled water.
  • Preheat the oven to 350 degrees.
  • After the dough is chilled, place it on a nonstick cookie sheet and roll it into a circle about 14 inches in diameter.
  • Arrange the nectarines in the center of the dough and mound the berries on top of the nectarine slices. Scatter the chunks of butter over the fruit and sprinkle 1 cup of sugar over it all.
  • Fold up the edges of the dough to make a packet, with the fruit in the center partly exposed. Sprinkle the remaining sugar over the dough and bake the tart until the crust is golden and the fruit is soft, about 40 minutes.

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