Mixed Fruit Tart Recipes

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MIXED BERRY TART



Mixed Berry Tart image

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

MIXED FRUIT TART



Mixed Fruit Tart image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 10 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature
1 egg yolk
6 ounces almonds, toasted, and cooled
2/3 cup sugar
8 tablespoons cold unsalted butter, cut into pieces
2 eggs
1/4 teaspoon pure vanilla extract
2 teaspoons all-purpose flour
3/4 cup plus 1/4 cup apricot preserves
Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced
2 tablespoons water

Steps:

  • To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.
  • Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.
  • Preheat the oven to 375 degrees F.
  • To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
  • Let cool. Spread 3/4 cup apricot preserves on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with the water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

FRESH FRUIT TART WITH MASCARPONE



Fresh Fruit Tart with Mascarpone image

I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.

Provided by Sarah

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 16

Number Of Ingredients 16

2 cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 teaspoons vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 cups sliced fresh strawberries, or as needed
2 cups fresh blackberries, or as needed
3 kiwis, peeled and sliced, or as needed
½ cup white sugar
1 tablespoon cornstarch
¼ cup water
½ tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
  • Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  • While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
  • Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
  • Glaze the entire top of each tart gently using a pastry brush.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 43.2 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 132 mg, Sugar 28.2 g

MIXED-FRUIT TART



Mixed-Fruit Tart image

Your favorite fruits have never tasted so good! Try this tart that features fruit layered over a sweet, creamy filling and a tender cookie crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 9

1 cup Gold Medal™ all-purpose flour
6 tablespoons butter or margarine, softened
2 tablespoons sugar
1 egg yolk
1 package (8 oz) cream cheese, softened
3/4 cup marshmallow creme
3 cups assorted fruit
1/4 cup apricot preserves
1 tablespoon water

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely.
  • In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture.
  • In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg

MIXED FRUIT TART



Mixed fruit tart image

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Provided by Edd Kimber

Categories     Dessert

Time 1h

Number Of Ingredients 9

220g plain flour , plus extra for dusting
1 tbsp golden caster sugar
110g unsalted butter , chilled and diced
1 large egg yolk
120g mascarpone
250ml double cream
1 tsp vanilla bean paste
1 tbsp icing sugar
300g fruit (we used cherries, redcurrants and various berries), chopped if necessary

Steps:

  • Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.
  • On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
  • To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

Nutrition Facts : Calories 471 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

BERRY TARTLETS



Berry Tartlets image

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

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

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.

MIXED FRUIT ALMOND TART



Mixed Fruit Almond Tart image

This is one of those recipes where the nutty crust and the almondy pastry cream provide the perfect vehicle for a stunning (and tasty!) fruit tart. I love to use tart kiwis with blueberries and raspberries. They are the trio that makes for tart and sweet at the same time. The almonds in the layers and on top make this colorful dessert irresistible.

Provided by Fisher Nuts

Categories     Dessert

Time 40m

Yield 12 , 12 serving(s)

Number Of Ingredients 13

3/8 cup (6 tbsp.) unsalted butter, melted
1 1/2 cups (12-14 oz.) Fisher® Sliced Almonds, finely ground
1 3/4 cups sugar
1/4 cup sugar
2 tablespoons all-purpose flour
4 large egg yolks
1 cup whole milk
1/4 teaspoon almond extract
1/4 apricot jam, melted
1 medium kiwi, peeled and sliced into 1/4 inch slices
1/2 pint raspberries
1/2 pint blueberries
1/4 cup (1 oz.) Fisher® Sliced Almonds

Steps:

  • Preheat the oven to 375°F.
  • Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside.
  • Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled.
  • Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.
  • Note: You can use a 9-inch springform pan in place of the tart pan, if desired. Build the crust so that it is one inch high on the sides of the pan.

Nutrition Facts : Calories 181.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 63.5, Sodium 12.3, Carbohydrate 39.6, Fiber 1.4, Sugar 36.7, Protein 2

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