Fresh Fruit Tart With Ginger Snap Crust Recipes

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FRESH FRUIT TART



Fresh Fruit Tart image

I learned a million and one things while working at Payard Patisserie in New York City. It was a classic French kitchen filled with classically trained French pastry chefs. I picked up kitchen French full of slang and swears, I learned how to chablonner un biscuit joconde (which means to cover a thin cake with chocolate), I became a pro at rolling the heads of dozens of brioches a tete at four in the morning. I also learned tricks on how to extend the life of fresh fruit for several days when making a fruit tart. Every morning I would build stunning tarts with vivid berries and fresh currants and sliced apricots and then I would paint the fruit meticulously with a clear gelatin coating called nappage. The nappage kept the fruit looking fresh for a few days, which meant the tart could sit for several days and still be presentable. When I put fresh fruit tarts on the menu at Flour, I took a different approach. I wanted just the fruit--no nappage. This meant the tarts would only last a day. The fruit had to be perfectly ripe and fresh and able to stand on its own. It's a fleeting treat for sure but your reward is a delicate, crispy, sweet shell filled with fresh vanilla cream and piled high with the juiciest, ripest fruit, ready to eat out of hand.

Provided by Joanne Chang

Categories     dessert

Time 6h

Yield One 8-inch tart (6 to 8 servings)

Number Of Ingredients 19

1 recipe Pate Sucree, recipe follows
1/2 recipe/1 cup (340 grams) Pastry Cream, recipe follows
1/2 cup (120 grams) heavy cream
4 or 5 fresh medium strawberries
1 ripe kiwi, or 4 or 5 large green seedless grapes
1 ripe Champagne mango
1 cup (110 grams) fresh blackberries
1 cup (125 grams) fresh raspberries
1 cup (125 grams) fresh blueberries
1/2 cup (1 stick or 115 grams) unsalted butter, at cool room temperature
1/4 cup (50 grams) sugar
1/2 teaspoon kosher salt
1 cup/140 grams all-purpose flour
1 2/3 cups (400 grams) whole milk
3/4 cup (150 grams) sugar
3 tablespoons (25 grams) cornstarch
1/2 teaspoon kosher salt
6 large egg yolks (about 120 grams), at room temperature
2 teaspoons pure vanilla extract

Steps:

  • Make the Pate Sucree. Make the Pastry Cream and set it aside.
  • Remove the pate sucree from the refrigerator, unwrap it, and knead it slightly to make it malleable if it feels stiff. Using a rolling pin, press the dough to flatten it into a disk about 1/2 inch thick. Generously flick flour over the work surface and the dough. Make sure the surface you are rolling on is well floured so that the dough does not stick to it; likewise, make sure the disk itself is floured well enough to keep the rolling pin from sticking to it. Carefully roll out the disk into a circle about 10 inches in diameter. Roll from the center of the disk outward and gently rotate the disk 90 degrees (a quarter-turn) after each roll to ensure that the disk gets stretched out evenly into a nice circle. Use a bench scraper to help move the dough by scraping underneath the dough and moving it around. Don't worry if the dough breaks a bit, especially toward the edges. You can easily patch these tears up once you've lined the tart pan.
  • Once the dough circle is about 10 inches in diameter, dock it by poking it all over with a fork or a pastry docker (see Cook's Note). Roll it gently around the rolling pin, then unfurl it over an 8-inch tart pan. Press the dough into the tart pan, taking care to press into the corners. Trim the edge of the shell even with the top of the tart pan. Use any scraps or odd pieces to patch up any tears or missing bits. Make sure the entire tart pan is completely covered with dough, and press one last time all the way around to ensure that any holes have been patched up.
  • Refrigerate the tart shell for at least 30 minutes to let the dough rest; the gluten needs a little time to relax so it doesn't shrink in the oven. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 3 days or freeze it for up to 2 weeks.)
  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Place the tart shell on a baking sheet and bake for 25 to 30 minutes, rotating the baking sheet midway through the baking time, until it is golden brown all around. Remove from the oven and let cool completely on a wire rack. (At this point the tart shell can be stored, well wrapped, at room temperature for up to 1 week.)
  • In a medium bowl, whip the heavy cream until it holds a peak and is thick and soft. Fold the pastry cream into the whipped cream until thoroughly combined.
  • Gently pop the tart shell out of the pan. Place the tart shell on a serving plate. (Hint: The tart shell has a tendency to slide around a bit, so anchor it to the plate by putting a small spoonful of the pastry cream mixture directly on the plate before placing the tart shell on it.) Fill the tart shell with the pastry cream mixture and spread it evenly with a spatula.
  • Stem and quarter the strawberries and place them on top of the cream with one cut side down, spaced randomly but evenly. Peel the kiwi and slice it in half lengthwise. Slice each half into 1/2 -inch-thick half-moons. (If using green grapes instead of kiwis, slice the grapes in half.) Place the kiwi slices in the cream against the cut side of the strawberries. Peel the mango and cut it into thin slices about 1 x 1 inch. Place the mango in the cream next to the kiwi. Slice the blackberries in half if they are large and place them in the cream in random places. Fill the empty spots on the tart with raspberries, blueberries, and any extra mango. The goal is to cover the whole tart with fruit and not have any cream visible. The tart must be eaten the same day it is assembled or it will get soggy. If not serving the tart immediately, store it in the refrigerator; serve within 6 hours.
  • 1 large egg yolk (about 20 grams), at room temperature
  • In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 2 to 3 minutes, until pale and light. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Add the flour and paddle on low speed for about 30 seconds, until the flour is entirely incorporated. The mixture will look like wet sand. Add the egg yolk and mix until the dough comes together, about 30 seconds. Remove the dough from the bowl, press it into a disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 1 hour before using. The dough can be tightly wrapped in plastic and stored in the freezer for up to 2 weeks, or in the refrigerator for up to 5 days. If frozen, thaw it in the refrigerator overnight before using.
  • In a medium saucepan, heat the milk on medium-high heat until just before it comes to a boil, when bubbles start to form around the edge of the pan. In a small bowl, thoroughly mix together the sugar, cornstarch, and salt. (Mixing the cornstarch into the sugar will prevent it from clumping when you add it to the egg yolks.) Whisk the egg yolks in a medium heatproof bowl until blended. Slowly whisk in the sugar-cornstarch mixture until completely incorporated. Remove the milk from the heat and slowly add it to the egg yolk mixture, whisking constantly, to temper the eggs.
  • When the milk is all whisked into the egg yolk mixture, return everything to the saucepan and heat it over medium heat. Whisk continuously and vigorously for about 1 minute. At first the mixture will be very frothy and liquid; as it cooks more, it will slowly start to thicken until the frothy bubbles disappear, the mixture starts to steam, and the whole thing become more viscous. After 1 minute, stop whisking every few seconds to see if the mixture has come to a boil. If not, keep whisking vigorously. As soon as you do see it boiling, whisk vigorously for about 10 seconds, then immediately pour the pastry cream through a sieve into an airtight container. Stir in the vanilla. Cover with plastic wrap pressed directly against the surface of the pastry cream (to prevent a skin from forming) and let cool to room temperature. Refrigerate for at least 4 hours, until cold, before using. The pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.

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 :

FRESH FRUIT TARTS



Fresh Fruit Tarts image

This recipe is for one big tart or four little tarts. The shells of individual tarts will bake a little faster, so watch them carefully as they bake. Also, use any fruit you want. Apples and bananas don't work well because they get brown and mushy. You can also use just one kind of fruit or many different kinds. For this recipe, I used some figs from my tree in my backyard! Go foraging in your neighborhood and see what you can find.

Provided by Duff Goldman

Categories     dessert

Time 2h10m

Yield One 9-inch tart or four 4-inch mini tarts

Number Of Ingredients 21

3 large (42 grams) egg yolks
1/4 cup (57 grams) heavy cream
2 3/4 cups (413 grams) all-purpose flour, plus more for dusting
1 cup (226 grams) cold unsalted butter, cubed
1/2 cup (100 grams) granulated sugar
Pinch of kosher salt
4 large (56 grams) egg yolks
1/2 cup (100 grams) granulated sugar
3 tablespoons (30 grams) cornstarch
Pinch of kosher salt
2 cups (480 grams) whole milk
2 tablespoons (28 grams) unsalted butter, at room temperature
2 teaspoons (5 grams) pure vanilla extract
1/2 cup (165 grams) apricot jam
2 tablespoons water
1/2 pint strawberries
1/2 pint blueberries
1/2 pint raspberries
1 kiwi
1 mango
2 figs

Steps:

  • Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
  • Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
  • Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
  • Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
  • In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
  • Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
  • Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
  • Bake the tart shell or shells: Preheat the oven to 400 degrees F.
  • Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
  • Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
  • Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
  • Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
  • Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
  • Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
  • Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
  • Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
  • Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
  • Cut and serve immediately or refrigerate for up to 12 hours.

FRESH FRUIT TART WITH GINGERSNAP CRUST



Fresh Fruit Tart With Gingersnap Crust image

Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.

Provided by Mary K. W.

Categories     Tarts

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups gingersnap crumbs (about 38 cookies)
2 tablespoons sugar
1/3 cup all- vegetable shortening (butter flavored)
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup whipping cream
mixed fruit (strawberries, kiwi, blueberries, oranges, red or green grapes)
1/4 cup apricot preserves
1 tablespoon water

Steps:

  • Preheat oven to 350°F.
  • For Crust:.
  • In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
  • For Filling:.
  • Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  • Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.

Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7

FRESH FRUIT TART WITH GINGER SNAP CRUST



Fresh Fruit Tart with Ginger Snap Crust image

This entrancing fruit topped tart has a home made ginger snap crust and a creamy filling underneath a glorious pile of fresh fruit.

Provided by Allrecipes Member

Time 38m

Yield 8

Number Of Ingredients 14

2 cups ground gingersnap cookies
2 tablespoons sugar
⅓ cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons lemon juice
½ cup whipping cream
2 cups sliced fresh strawberries
¼ cup blueberries
1 kiwi, peeled and sliced
½ cup seedless grapes
1 orange, peeled and segmented
¼ cup SMUCKER'S® Apricot Preserves
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F.
  • For crust: In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add Butter Flavored CRISCO® Shortening and mix until moist clumps form. Press mixture into bottom and up sides of a 10-inch removable bottom tart pan. Bake in oven till golden, about 8 minutes. Watch carefully as it can easily burn at the end of cooking time. Let cool.
  • For filling: Combine cream cheese, sugar and lemon juice with an electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  • Arrange fruit on top of chilled filling. Combine SMUCKER'S® Apricot Preserves with water and brush over top.
  • Garnish with mint leaves and serve.

Nutrition Facts : Calories 426 calories, Carbohydrate 42.8 g, Cholesterol 51.6 mg, Fat 27.5 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 12.6 g, Sodium 174.5 mg, Sugar 30.4 g

FRESH FRUIT TART WITH GINGER SNAP CRUST



Fresh Fruit Tart with Ginger Snap Crust image

This entrancing fruit topped tart has a home made ginger snap crust and a creamy filling underneath a glorious pile of fresh fruit.

Provided by Allrecipes Member

Time 38m

Yield 8

Number Of Ingredients 14

2 cups ground gingersnap cookies
2 tablespoons sugar
⅓ cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons lemon juice
½ cup whipping cream
2 cups sliced fresh strawberries
¼ cup blueberries
1 kiwi, peeled and sliced
½ cup seedless grapes
1 orange, peeled and segmented
¼ cup SMUCKER'S® Apricot Preserves
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F.
  • For crust: In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add Butter Flavored CRISCO® Shortening and mix until moist clumps form. Press mixture into bottom and up sides of a 10-inch removable bottom tart pan. Bake in oven till golden, about 8 minutes. Watch carefully as it can easily burn at the end of cooking time. Let cool.
  • For filling: Combine cream cheese, sugar and lemon juice with an electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  • Arrange fruit on top of chilled filling. Combine SMUCKER'S® Apricot Preserves with water and brush over top.
  • Garnish with mint leaves and serve.

Nutrition Facts : Calories 426 calories, Carbohydrate 42.8 g, Cholesterol 51.6 mg, Fat 27.5 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 12.6 g, Sodium 174.5 mg, Sugar 30.4 g

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EASY FRUIT TART - HOW TO MAKE A FRUIT TART - THE PIONEER …
2022-04-26 Directions. For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized …
From thepioneerwoman.com


FRUIT TART RECIPE WITH SUGAR COOKIE CRUST RECIPES
2017-10-03 Steps: Grease a mini-muffin tin, set aside. Preheat oven to 350F. In a large bowl cream together the butter and sugar. Add the egg yolk and vanilla and mix until smooth and fluffy.
From tutdemy.com


FRESH FRUIT TART WITH VANILLA PASTRY CREAM - FLAVOUR AND SAVOUR
2022-03-10 Pastry Cream Filling. In a medium saucepan, heat the milk and vanilla over medium heat until it begins to boil. Meanwhile, in a medium bowl, whisk the egg yolks with the sugar …
From flavourandsavour.com


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