Fruit Tart Recipes

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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.

FRUIT TART



Fruit Tart image

This beautiful fruit tart makes a stunning addition to any summer meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 7

1/2 recipe Pate Sucree for Plum Tart
All-purpose flour, for work surface
1/2 cup heavy cream
1 teaspoon sugar
Pastry Cream for Fruit Tarts
1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
4 cups mixed berries, preferably blueberries, blackberries, and raspberries

Steps:

  • On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
  • Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
  • Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
  • Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
  • Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.

QUICK AND EASY FRUIT TARTS



Quick and Easy Fruit Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 12

All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
1 pint blueberries
2 cups halved strawberries
1/3 cup granulated sugar
1 lemon, juiced
Kosher salt
2 tablespoons heavy cream
1 cup heavy cream
1/4 cup powdered sugar, plus more for serving
1 tablespoon vanilla
1/4 cup fresh mint leaves, for garnish

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.

MINI FRUIT TARTS



Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

  • Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
  • Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
  • Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
  • Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
  • Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

FRUIT TART RECIPE BY TASTY



Fruit Tart Recipe by Tasty image

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

1 stick unsalted butter, at room temperature
⅓ cup sugar
¼ teaspoon salt
½ cup sugar
1 ¼ cups all purpose flour
1 egg yolk
nonstick cooking spray, with flour
3 tablespoons cornstarch
1 large egg
2 large egg yolks
3 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla extract
4 cups fresh mixed berries
¼ teaspoon apricot jam

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.

VANILLA CREAM FRUIT TART



Vanilla Cream Fruit Tart image

It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

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From preppykitchen.com
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PUFF PASTRY FRUIT TART - AN EASY DESSERT! - CHEF LINDSEY FARR
2020-04-30 Sprinkle the top with raw sugar. Chill again if necessary. Spray a baking sheet with pam spray or likewise and place a piece of parchment on top. Place puff pastry on top of prepared baking sheet and bake in preheated oven 12-20 minutes depending on size of tart. Let the tart cool completely.
From cheflindseyfarr.com
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ITALIAN FRUIT TART WITH PASTRY CREAM | CROSTATA DI FRUTTA - RECIPES ...
2021-06-18 How to Make Pastry Cream for Italian Fruit Tart Recipe. Step 1) – In a saucepan mix the egg yolks with the sugar, using a wooden spoon. Then add the sifted flour a little bit at a time. Step 2) – Keep stirring for about 5 minutes, until the mixture is blended. Then set aside.
From recipesfromitaly.com
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EASY FRESH FRUIT TART RECIPE {+VIDEO} | LIL' LUNA
2020-06-01 Preheat the oven to 350. Add the powdered sugar, flour, and butter to a food processor, and pulse until the dough starts to come together. Press the crust mixture into a 12 inch tart pan, making sure to press it into the fluted edges. Bake 12-15 minutes, until lightly browned around the edges.
From lilluna.com
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5 BEST FRUIT TART RECIPE IDEAS | FINE DINING LOVERS
2022-02-05 Coconut Cream Tart with Rhubarb and Raspberry. This delicious coconut cream tart with rhubarb and raspberry consists of a crunchy sweet shell, luscious coconut cream, soft cheese and a rhubarb and raspberry compote on top. Mixing the soft cheese, coconut cream, and coconut flakes is super easy, and the process of making rhubarb and raspberry ...
From finedininglovers.com
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30 BEST SWEET AND SAVORY TART RECIPES | SOUTHERN LIVING
2022-01-10 Recipe: Parsnip-Buttermilk Tart. Parsnips are the surprise ingredient in this sweet tart, which also features a handful of cacao nibs and crunchy, chopped pecans. The parsnips offer a subtle sweetness that pairs well with the brown sugar, cinnamon, nutmeg, and buttermilk. 28 of 30. View All.
From southernliving.com
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FRENCH FRUIT TART - HOUSE OF NASH EATS
2018-04-11 Tart Shell. Whisk together the egg yolk, cream, and vanilla in a small bowl. Combine the flour, powdered sugar, and salt in a food process and briefly process to combine. Add the cold butter pieces to the flour mixture and pulse to cut into the flour until …
From houseofnasheats.com
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CLASSIC FRENCH FRUIT TART RECIPE WITH PASTRY CREAM - UNPEELED …
Arrange a generous amount of fruit and berries in a layer over the pastry cream in your desired design. Heat ¼ cup apricot jam with 1 tablespoon or so of water over medium heat, whisking, until thin. Strain, if needed, through a sieve. Use a pastry brush to gently dab …
From unpeeledjournal.com
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FRUIT TART RECIPES | ALLRECIPES
16 Easy Summer Fruit Tarts, Galettes, and Crostatas. Rustic Autumn Fruit Tart. 87. Summer Fruit Tart from Almond Breeze®. 8. Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard. Fruit Pizza II. 491. Strawberry Tarts.
From allrecipes.com
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Top Asked Questions

What's the best way to make fruit tart?
Our fruit tart recipes are so easy to make, combining crisp buttery pastry, tart fruit and sweet pastry cream. Try Nigella's no-fuss fruit tart or Richard Bertinet's classic French recipe. These light sweet pastry and crème pâtissière tarts are simple to make and look stunning. Use your own favourite fruits.
What are the components of a French fruit tart?
There are 4 components to most classic French fruit tart recipes: A sweet pastry crust The vanilla pastry cream filling Juicy, fresh fruit A fruit tart glaze You can use almost any fruit you like to create a French fruit tart!
What fruits can I use to make a raspberry tart?
Fresh summer raspberries in raspberry jam on a buttery crust. This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries. This orange-flavored Italian Easter tart recipe is a classic dessert from Naples.
Can I make a fruit tart for my five year old?
I do a baking project with my five year old every week and this week, for whatever reason, she asked to make a fruit tart (like I would ever say no to a fruit tart). This recipe was very easy for us to follow. The pastry cream was very runny at first, but I just let it cook longer and it thickened right up.

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