Rainbow Fruit Tart Recipes

RAINBOW FRUIT TART

Rainbow Fruit Tart image

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

Ingredients

Unbleached all-purpose flour, for dusting
1 package (14 ounces) puff pastry, thawed
5 tablespoons granulated sugar
3/4 cup red fruits, such as sliced small strawberries and raspberries
3/4 cup orange fruits, such as sliced apricots
3/4 cup yellow fruits, such as sliced nectarines and very yellow mango
2 small kiwifruits, peeled and thinly sliced (1/2 cup)
1/2 cup blueberries
3/4 cup purple fruits, such as sliced small plums and halved pitted cherries
Juice of 1/2 a lemon
Kosher salt
1 cup heavy cream
3 tablespoons confectioners' sugar
Tiny mint leaves, for garnish (optional)

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 FRUIT TOAST

Rainbow Fruit Toast image

Nothing will brighten up your morning more than one of these colorful and tasty toasts. -Shannon Roum, Taste of Home Food Stylist

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 5 servings

Number Of Ingredients 41

Ingredients

5 slices sourdough or multigrain bread, toasted
1 cup reduced-fat cream cheese
STRAWBERRY BASIL TOAST:
1 cup sliced fresh strawberries
1 tablespoon fresh basil leaves, sliced
1/8 teaspoon sea salt
MANGO CHILI TOAST:
1/2 medium mango, peeled and sliced
1/2 teaspoon grated lime zest
1/4 teaspoon chili powder
KIWI MINT TOAST:
1 medium kiwifruit, peeled and sliced
1/4 cup green grapes, halved
2 teaspoons minced fresh mint
TANGERINE-THYME:
1 tangerine, peeled and sectioned
1 tablespoon coarsely chopped pistachios
1/2 teaspoon minced fresh thyme
BERRY SERRANO TOAST:
1/3 cup fresh blueberries
1/3 cup fresh blackberries, halved
1 teaspoon honey
1/4 serrano pepper, sliced
MIXED BERRY TOAST:
1/4 cup sliced fresh strawberries
2 tablespoons fresh blueberries
2 tablespoons fresh blackberries, halved
1 teaspoon honey
AVOCADO TOMATO TOAST:
1/2 medium ripe avocado, peeled and sliced
1/4 cup heirloom cherry tomatoes, halved
Coarsely ground pepper
RASPBERRY PEACH TOAST:
1/3 cup sliced peaches
1/4 cup fresh raspberries
Minced fresh mint
CITRUS KIWI TOAST:
1/4 small navel orange, sliced
1/2 tangerine, sliced
1/2 medium kiwifruit, sliced
1 teaspoon pistachios, chopped

Steps:

Spread toasted bread with cream cheese. Top as desired.

Nutrition Facts : Calories 172 calories, Fat 10g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

RAINBOW FRUIT SALAD

Rainbow Fruit Salad image

I was with my kids one day thinking of things that we could make for a potluck at church and this was a hit!

Provided by CUADRA6

Categories Salad Fruit Salad Recipes Blueberry Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 7

Ingredients

½ watermelon
1 cantaloupe, peeled and seeded
1 (15 ounce) can pineapple chunks, drained
1 pint blueberries, rinsed and drained
4 plums, pitted and chopped
1 cup green seedless grapes
1 cup red seedless grapes

Steps:

Use a melon baller to hollow out watermelon and cantaloupe into a large bowl.
Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 41.6 g, Fat 0.8 g, Fiber 3.2 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 12.5 mg, Sugar 35.3 g

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