ITALIAN FRESH FRUIT TART
Buon Appetito! Entertain Italian style. This dolce (sweet) will make a great ending served with cappuccino or espresso.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm.
- Heat oven to 350°F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 30 minutes.
- Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently, until melted. Stir in amaretto. Spread over crust. Arrange fresh fruit on top. Drizzle with honey; sprinkle with powdered sugar. Serve immediately, or cover and refrigerate.
Nutrition Facts : Calories 485, Carbohydrate 88 g, Cholesterol 110 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 115 mg
ITALIAN FRESH FRUIT TART
Buon Appetito! Entertain Italian style, This dolce (sweet) will make a great ending served with cappuccino or espresso. This can be made ahead of time, but, wait to spread the preserves and top with fruit close to serving to prevent pastry to becoming soggy. It is best when served within an hour. Cool time 30 minutes and chill time 20 minutes
Provided by Barb G.
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
- Place dough on lightly floured surface.
- Knead about 3 minutes or until dough holds together and is pliable.
- Shape dough into a ball.
- Cover with plastic wrap and refrigerate about 20 minutes or until firm.
- Preheat oven to 350°F.
- Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
- Pat dough evenly in pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely on wire rack, about 30 minutes.
- Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
- Stir in amaretto.
- Spread over crust.
- Arrange fresh fruit on top.
- Drizzle with honey; sprinkle with powdered sugar.
- Serve immediately, or cover and refrigerate.
Nutrition Facts : Calories 448.1, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 123.1, Carbohydrate 76.5, Fiber 1.1, Sugar 43.1, Protein 5.9
APPLE PIZZA TART
Apple slices are arranged in concentric rings on buttery crust, baked, and glazed with hot, blended apricot preserves. Makes one 12-inch plus one 6-inch pizza.
Provided by William Gerrells
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Whisk together the flour and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- Lightly butter 2 pizza pans. Separate 1/3 of the dough; roll into a 6-inch circle on a floured surface. Roll the remaining 2/3 of dough into a 12-inch circle. Place the dough on the prepared pans. Refrigerate for 1 hour.
- Preheat an oven to 400 degrees F (200 degrees C). Sprinkle half of the sugar on the dough. Arrange the apple slices in concentric circles over the dough, then sprinkle with the remaining sugar.
- Bake in the preheated oven until the crust is golden brown, about 30 minutes.
- Meanwhile, place the apricot jam in a blender, and blend until smooth. Pour the jam into a microwave-safe bowl, and heat on high until the jam is warm, about 1 minute. Brush the warm glaze over the apples before serving.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 40.5 g, Cholesterol 35.6 mg, Fat 13.5 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 8.5 g, Sodium 300.3 mg, Sugar 19.3 g
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