FRESH FRUIT TARTS
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
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 TARTLETS
"These mini tarts are perfect for showers, parties or whenever you need a pretty dessert," writes Shelly Forslund of Delafield, Wisconsin. Tip: "Top them with blueberries, mandarin orange segments, or sliced strawberries, kiwifruit, bananas or pineapple," she advises.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the topping mix, milk and vanilla on low speed until blended. Beat on high until soft peaks form, about 4 minutes. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping mixture. , Spoon into tart shells; top with fruit. Refrigerate leftovers.
Nutrition Facts :
FRUIT TARTLETS
Two different shapes of pastry shells are filled with either fresh raspberries and vanilla-flavored Pastry Cream or with the sweet-tart combination of mango and Lime Curd.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Roll the dough on a lightly floured surface 1/8 inch thick. Fill twelve 1 3/4-by-4-inch barquette tartlet molds and twelve 1 3/4-by-3 3/8-inch rectangular molds. Chill at least 30 minutes.
- Line the tart shells with a second mold, gently pressing the second mold into the dough; bake 15 minutes. Remove top mold; reduce oven to 350 degrees. Return tart shells to oven, and bake until golden, about 7 minutes. Remove from oven; place on a rack until completely cool.
- For the raspberry tarts, fill 12 barquette tart shells with pastry cream. Arrange raspberries on top, and dust with confectioners' sugar.
- For the mango tarts, pour the lime curd into the rectangular shells. Thinly slice the mango, and arrange over the curd. Serve.
FRESH FRUIT TART
Make and share this Fresh Fruit Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F.
- Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.
- To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
- To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.
- Serve the same day of making. Refrigerate any leftovers.
Nutrition Facts : Calories 363.6, Fat 15.5, SaturatedFat 8.9, Cholesterol 138.5, Sodium 133.6, Carbohydrate 51.5, Fiber 0.8, Sugar 22.7, Protein 5.7
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 :
FRESH FRUIT TARTLETS
High Tea.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
- Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.
BERRIES AND CREAM TARTLETS
Perfect for a party, these individual berry desserts are easy to customize.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
Number Of Ingredients 14
Steps:
- Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
- Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
- Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
- Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
FRUIT TART RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, salt, sugar, all purpose flour, egg yolk, nonstick cooking spray, cornstarch, large egg, large egg yolks, unsalted butter, vanilla extract, fresh mixed berries, apricot jam
Provided by Lena Mandwee
Categories Bakery Goods
Yield 1 serving
Number Of Ingredients 14
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.
More about "fresh fruit tartlets recipes"
FRUIT TARTLETS - BAKE FROM SCRATCH
From bakefromscratch.com
FRUIT CUSTARD TART - SUGAR SALT MAGIC
From sugarsaltmagic.com
FRUIT TART (THE BEST) | RICARDO
From ricardocuisine.com
FRESH FRUIT TART WITH MIXED BERRIES & KIWI RECIPE
From pauladeen.com
EASY SUMMER FRUIT TARTS, GALETTES, AND CROSTATAS
From allrecipes.com
10 BEST MINI FRUIT TARTS RECIPES | YUMMLY
From yummly.com
FRESH FRUIT TARTS - SAVING ROOM FOR DESSERT
From savingdessert.com
DESSERT PARTY FRESH FRUIT TARTLETS | COOKING ON THE …
From cookingontheweekends.com
FRESH FRUIT TARTLETS - RECIPE - OH, THAT’S GOOD!
From ohthatsgood.com
FRESH FRUIT TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
VANILLA CUSTARD FRESH FRUIT TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH FRUIT TARTLETS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
AUTHENTIC FRENCH FRUIT TART RECIPE | LEMON BLOSSOMS
From lemonblossoms.com
FRESH FRUIT TARTS - IN FINE TASTE
From infinetaste.com
SAVORY FRUIT TARTLETS | METRO
From metro.ca
MINI FRUIT TARTS WITH PASTRY CREAM FILLING - A BAKING JOURNEY
From abakingjourney.com
HOMEMADE TUTTI-FRUITY JAM AND FRESH FRUIT TARTLETS
From ramonascuisine.com
FRESH FRUIT TARTLETS RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
FRESH FRUIT TART RECIPE WITH PASTRY CREAM - PETIT APRON
From petitapron.com
FRESH FRUIT PHYLLO TARTLETTES – THE COMFORT OF COOKING
From thecomfortofcooking.com
FRUIT TARTLETS - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
FRESH FRUIT TART RECIPE + VIDEO TUTORIAL – SUGAR GEEK SHOW
From sugargeekshow.com
FRESH FRUIT MINI-TARTS - GOURMET GIRL COOKS
From gourmetgirlcooks.com
FRUIT TARTLETS WITH MASCARPONE CREAM - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
FRESH FRUIT TARTLETS RECIPE
From recipesmy.com
FRUIT TARTS RECIPE - BBC FOOD
From bbc.co.uk
FRESH FRUIT TART WITH VANILLA MASCARPONE CREAM
From sallysbakingaddiction.com
CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
From onceuponachef.com
EASY FRUIT TART - HOW TO MAKE A FRUIT TART - THE PIONEER WOMAN
From thepioneerwoman.com
FRESH FRUIT TART WITH VANILLA PASTRY CREAM - FLAVOUR AND SAVOUR
From flavourandsavour.com
FRESH FRUIT TARTLETS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
FRUIT TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRESH FRUIT TART - CULINARY HILL
From culinaryhill.com
FRUIT TARTLETS RECIPE | WAITROSE & PARTNERS
From waitrose.com
EASIEST FRUIT TARTLETS | LINDA'S BEST RECIPES
From lindasbestrecipes.com
FRESH FRUIT TARTLETS ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
BEST FRUIT TART RECIPE - HOW TO MAKE FRUIT TART - DELISH
From delish.com
FRESH FRUIT TART | METRO
From metro.ca
FRESH FRUIT TARTLETS RECIPE - RECIPES.COM.CO
From recipes.com.co
FRUIT TART RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love