RAINBOW FRUIT TART
You will need about four cups of fruit to generously fill this tart. We used six colors to get the rainbow effect, but you can use as few or as many as you'd like, depending on what's available to you.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than 1/4 inch. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-8 1/2-inch rectangle. Transfer to a baking sheet. With a paring knife, lightly score a border 1 inch from edges. Freeze 15 minutes. Bake until puffed and golden, 30 to 40 minutes, rotating halfway through. Let cool. Gently press center to flatten.
- Meanwhile, place each color of fruit in its own bowl (or do in batches). Divide remaining 3 tablespoons granulated sugar and lemon juice evenly among bowls and add a pinch of salt to each. Toss to combine. Whisk cream with confectioners' sugar until stiff peaks form. Fill pastry with cream and top with fruit. To create rainbow effect, arrange fruit in vertical stripes, starting with red, followed by orange, yellow, green, blue, and purple. Garnish with mint, if desired. Serve immediately, or refrigerate, covered, up to 2 hours.
RAINBOW CITRUS CAKE
Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.
Provided by HILARY2000
Categories Desserts Cakes Holiday Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
- In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
- Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g
RAINBOW CITRUS TART
This simple yet impressive tart is made with six types of citrus layered over a buttery almond filling and flaky pie crust.
Provided by Food.com
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make almond butter cream mixture, mix butter, sugar, egg, vanilla extract in a bowl. Then, add orange zest, almond flour, flour, and corn starch.
- Roll out a store-bought pie crust dough; make a thin rectangle shape.
- Spread the almond butter cream mixture on top of the pie crust dough evenly; leave 3/4" around the edges.
- Fold over the edges to create a crust.
- Cover the tart with sliced orange, blood orange, lime, kumquat, grapefruit, and meyer lemon.
- Sprinkle sugar on top.
- Bake at 350F for 30 minutes.
- Slice and serve once cooled.
Nutrition Facts : Calories 195.9, Fat 11.5, SaturatedFat 6.8, Cholesterol 73.2, Sodium 108, Carbohydrate 22.7, Fiber 2, Sugar 16.9, Protein 2.5
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