Quick And Easy Fruit Tarts Recipes

10 MINUTE FRUIT TART

Steps:

• Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

FRUIT TARTS

Steps:

• Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
• In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.

NO SKILL FRUIT TART

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.
• In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.
• Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.
• Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.

FRUIT TART

Steps:

• For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
• Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes.
• During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
• For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
• For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.

EASY FRUIT TART

Steps:

• Preheat oven to 400°F.
• Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
• Bake pie crust 10-12 minutes until golden.
• Cool.
• Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
• Blend in vanilla.
• Spread cream cheese mixture over crust to within 1/2 inch of the edge.
• Arrange fruit over cream cheese attractively.
• Dip bananas, peaches and nectarines in lemon juice to prevent browning.

FAST FRUIT TARTS

Steps:

• Preheat the oven to 375°F.
• Melt the 2/3 cup butter in a saucepan over low heat. Set it aside.
• Grease a baking sheet with the remaining 1 teaspoon butter.
• On a floured surface, unroll the dough, cut it into six equal squares, and transfer the squares to the baking sheet.
• Cover each square with 1/2 cup of the berries or with enough pear or apple slices, attractively overlapping, to blanket all but the pastry edges.
• Using a basting brush or a spoon, paint the fruit with melted butter, and then sprinkle each square with 2 tablespoons of the sugar.
• Pop them into the oven and bake for 20 minutes, or until the pastry is golden and the fruit is tender.
• Serve with ice cream and a decorative drizzle of caramel sauce, and your guests will think you graduated from the Culinary Academy.