Freestyle Plum Or Fruit Tart Recipes

FREESTYLE FRUIT TART

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.

FREESTYLE FRUIT TART RECIPE

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

FREESTYLE PEACH TART

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.

FRUIT (PLUM) TART

Steps:

• TART CASING:.
• Sift together the flour, salt and sugar.
• Whisk together the oil, milk and extract.
• Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
• Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
• FILLING:.
• Preheat the oven to 425F.
• Slice the plums into wedges.
• Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
• Using your fingers, pinch together the sugar, flour and butter until crumbly.
• Sprinkle over the plums.
• Bake 30 minutes or until crust is browned nicely.
• Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.

PLUM TART

Steps:

• In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for at least 1-1/2 hours. , On a lightly floured surface, roll pastry into a 9-in. circle. Transfer to a foil-lined 15x10x1-in. baking pan., In a bowl, combine the plums, 3 tablespoons sugar and flour. Place in the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush pastry with egg white, then sprinkle with remaining sugar. , Bake at 375° for 40-45 minutes or until bubbly and crust is golden brown.

FREESTYLE FRUIT TART

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.

FRESH FRUIT TART WITH PLUM JAM

Steps:

• For jam:
• Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves. Scrape seeds from vanilla bean into sugar water; add bean. Bring to boil. Place candy thermometer into mixture so that bulb is submerged. Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan). Remove pan from heat and add plums to pan; let stand 1 minute. Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes. Transfer to metal or glass container. Press plastic wrap directly on surface of jam and refrigerate until cool.
• DO AHEAD Can be made 4 days ahead. Keep refrigerated.
• For crust:
• Finely grind hazelnuts with 1/2 cup flour in processor. Transfer to medium bowl. Whisk in remaining 1 cup flour, sugar, and salt. Make well in center and pour in melted butter. Mix with fingers until moist crumbs form. Transfer mixture to 10-inch-diameter tart pan with removable bottom. Press mixture firmly onto bottom and up sides of pan. Freeze crust 30 minutes.
• Preheat oven to 350°F. Bake crust until golden brown, about 35 minutes. Cool crust 15 minutes. Maintain oven temperature.
• Brush bottom and sides of tart with 1/2 cup plum jam. Return to oven and bake until jam bubbles all over, about 14 minutes. Cool completely.
• DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature.
• For filling:
• Place all fruit in large bowl. Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat. Transfer fruit to crust, mounding in center. Serve with whipped cream.

FREESTYLE PLUM OR FRUIT TART

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.