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 :
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.
MINI FRUIT TARTS
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
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 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.
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BRANDIED-FRUIT TARTLETS
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
- Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 329 g, Fat 18 g, Protein 4 g
SUMMER FRUIT BOWL TARTLETS
Mary Cadogan shows us how to make a classic French crème pâtissière - the perfect filling for these lovely summer fruit tartlets
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h20m
Number Of Ingredients 10
Steps:
- To make the crème pâtissière, pour the milk into a pan. Split vanilla pod down its length using a small sharp knife (do not cut in half completely). Twist tip of the knife inside the pod to open out like a book at one end, then run the knife down its length to scrape out seeds. (See step 1)
- Put the seeds and empty pod in a medium-sized pan with the milk and bring slowly to a gentle boil. Reduce the heat and simmer for a couple of mins. (Step 2)
- Put egg yolks, sugar and flour into a bowl. Whisk with a hand electric mixer until the mixture becomes pale and fluffy - it should leave a trail that stays on the surface momentarily when the whisk blades are lifted. This whisking will take about 2 mins. (Step 3)
- Pour about a third of the hot milk into the bowl, whisking on a slow speed all the time until it has all been mixed in. Now whisk in the remaining milk, removing pod. (Step 4)
- Return the mixture to the pan, scraping it out of the bowl using a rubber spatula. Bring slowly to the boil, stirring all the time, until the custard is thickened, smooth and glossy. At first, it will look a bit lumpy, but persevere - keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. (Step 5)
- Remove the crème pâtissière from the heat. Beat in the butter until it has melted, then scrape into a bowl. Cover the surface of the crème pâtissière directly with cling film (this will stop a skin forming). Leave to cool, then chill in the fridge until needed. (Step 6)
- Heat oven to 190C/170C fan/gas 5. Divide the pastry into 8 equal pieces. Roll out each one to line a 7-8cm deep fluted tartlet tin, trim leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans. Put on a baking tray and bake for 10 mins, then remove the paper and beans and bake for a further 5 mins until the pastry is crisp and golden.
- Trim any pastry edges that need it with a small sharp knife. Remove from the tins and leave to cool on a wire rack.
- Halve or quarter any large strawberries and remove the stalks from any redcurrants, then mix the fruits together. Fill the pastry cases with crème pâtissière and pile a generous layer of fruits on top. Dust thickly with icing sugar and scatter over some chopped pistachios, if you like.
Nutrition Facts : Calories 281 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
More about "fruit tartlets recipes"
10 BEST MINI FRUIT TARTS RECIPES | YUMMLY
From yummly.com
FRUIT TARTLETS - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 22Total Time 1 hr 30 minsCategory Sweets And Desserts
190 FRUIT TARTLETS IDEAS | DESSERTS, FOOD, DESSERT RECIPES
From pinterest.ca
AUTHENTIC FRENCH FRUIT TART RECIPE | LEMON BLOSSOMS
From lemonblossoms.com
FABULOUS FRUIT TARTS RECIPE - BBC FOOD
From bbc.co.uk
12 INSANELY DELICIOUS PUFF PASTRY TART RECIPES
From deliciouslittlebites.com
HEALTHY EASY FRUIT TART RECIPE (GLUTEN-FREE)
From plumdeluxe.com
VANILLA CUSTARD FRESH FRUIT TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRUIT TARTLETS - BAKE FROM SCRATCH
From bakefromscratch.com
MINI FRUIT TART RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
FRUIT TART (THE BEST) | RICARDO
From ricardocuisine.com
RAINBOW FRUIT TARTLETS RECIPE - SOMETHING SWANKY
From somethingswanky.com
10 BEST FRUIT TART FILLING RECIPES | YUMMLY
From yummly.com
CREAMY FRUIT TARTLETS - DELICIOUS AND BEAUTIFUL RECIPES| STEP BY STEP
From craftycookingbyanna.com
FRUIT TART - PREPPY KITCHEN
From preppykitchen.com
BOOZY FRUIT TARTLETS RECIPE | HOW TO MAKE EASY MINI FRUIT TARTS
From diethood.com
FRESH FRUIT TART RECIPE + VIDEO TUTORIAL – SUGAR GEEK SHOW
From sugargeekshow.com
27 TART RECIPES THAT ARE ALMOST TOO CUTE TO EAT
From bhg.com
FRUIT TARTLETS RECIPE - TRUVIA
From truvia.com
MINI FRUIT TARTS RECIPE WITH PASTRY CREAM AND THE BEST SHORTBREAD …
From saladinajar.com
FRUIT TART RECIPES - BETTYCROCKER.COM
From bettycrocker.com
BEST FRUIT TART RECIPE - HOW TO MAKE FRUIT TART - DELISH
From delish.com
CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
From onceuponachef.com
BEST FRUIT TARTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
30 BEST SWEET AND SAVORY TART RECIPES | SOUTHERN LIVING
From southernliving.com
MINI FRUIT TARTS (OR FRUIT TARTLETS RECIPE) - WHERE IS MY SPOON
From whereismyspoon.co
QUICK FRUIT TARTLETS RECIPE - DELISH
From delish.com
FRUIT TARTLETS RECIPE | EAT SMARTER USA
From eatsmarter.com
GLAZED FRUIT TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRUIT TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY FRUIT TARTS RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
TART CRUST RECIPE FOR 6 TARTLETS OR LARGE 9.5 INCH TART - JULIA'S ALBUM
From juliasalbum.com
FRUIT TARTLETS RECIPE | WAITROSE & PARTNERS
From waitrose.com
MINI FRUIT TARTLETS RECIPE | MYRECIPES
From myrecipes.com
EASY MINI FRUIT TARTS {30 MINUTE DESSERT} | LIL' LUNA
From lilluna.com
BEST THE PIONEER WOMAN'S FRUIT TARTS RECIPES | THE PIONEER …
From foodnetwork.ca
EASY FRUIT TART RECIPES - ENJOY GRANDMA'S FAVORITE FLAKY FRUIT TARTS
From homemade-dessert-recipes.com
FRUIT TARTS RECIPE - BBC FOOD
From bbc.co.uk
HEALTHY FRUIT TARTS RECIPE - NO BAKE W/ RAW CRUST
From showmetheyummy.com
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