Rustic Autumn Fruit Tart Recipes

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RUSTIC FALL FRUIT TART



Rustic Fall Fruit Tart image

This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.

Provided by Carrie C.

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup butter, chilled
½ cup cream cheese
1 tablespoon water, or as needed
4 apples - peeled, cored, and thinly sliced
⅔ cup fresh cranberries
¼ cup brown sugar, or more to taste
¼ cup white sugar, or more to taste
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅓ cup roughly chopped walnuts, or more to taste
1 egg, beaten
1 tablespoon raw sugar

Steps:

  • Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
  • Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
  • Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
  • Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 49.5 g, Cholesterol 69.7 mg, Fat 20.8 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 137 mg, Sugar 20 g

RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

This delightful, warming dessert is quick to make and a pleasure to eat.

Provided by CULINARYJEN

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

½ cup butter, chilled
½ cup cream cheese
1 ½ cups all-purpose flour
2 apples - peeled, cored, and thinly sliced
1 pear - peeled, cored and sliced
¼ cup orange juice
⅓ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 ½ tablespoons cornstarch
½ cup apricot jam, warmed

Steps:

  • Cut the cold butter and cream cheese into the flour 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 into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
  • Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
  • Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
  • Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 50.5 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 136.5 mg, Sugar 24 g

RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

This impressive dessert is a hit at my house. It's fast, easy and delicious! An apricot jam glaze lends a pretty sheen to the buttery pastry that envelopes tender apple and pear slices. -Jennifer Richards, Pine Beach, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups all-purpose flour
2 large apples, peeled and thinly sliced
1 medium pear, peeled and thinly sliced
4-1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 cup orange juice
1/3 cup packed brown sugar
1/2 cup apricot jam, warmed

Steps:

  • In a small bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour., Preheat oven to 375°. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat., On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. Spoon filling over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered., Bake 40-45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 483 calories, Fat 22g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 180mg sodium, Carbohydrate 69g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

RUSTIC FRUIT TART



Rustic Fruit Tart image

My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons whole milk
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed
1/2 cup sugar
2 tablespoons quick-cooking tapioca
GLAZE:
6 tablespoons confectioners' sugar
1 teaspoon water
1/8 teaspoon almond extract

Steps:

  • In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

Nutrition Facts : Calories 852 calories, Fat 30g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 602mg sodium, Carbohydrate 141g carbohydrate (77g sugars, Fiber 7g fiber), Protein 8g protein.

RUSTIC FRUIT TART



Rustic Fruit Tart image

Provided by Nancy Fuller

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 25

1 cup golden raisins
1 cup Mulled Wine, recipe follows
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, cubed
2 tablespoons sugar
1/2 teaspoon kosher salt
1 1/2 pounds Bosc pears, peeled and cut into 1/2-inch slices
1/4 cup almond flour
1/4 cup almond paste
4 tablespoons unsalted butter, cubed
1 tablespoon ground cinnamon
Pinch of kosher salt
Juice of 1 orange
Vanilla ice cream, for serving
12 whole cloves
10 peppercorns, cracked
4 cinnamon sticks
2 star anise buds
2 bottles dry, fruity red wine, such as Shiraz or Malbec
1/2 cup honey
2 lemons, zest removed with a peeler and juiced
2 lemons, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
1/2 cup brandy

Steps:

  • For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
  • For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
  • For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
  • In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
  • Serve warm with vanilla ice cream.
  • Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
  • In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.

RUSTIC AUTUMN FRUIT TART



RUSTIC AUTUMN FRUIT TART image

Categories     Pear     Apple     Tart

Number Of Ingredients 12

1/2 cup butter, chilled
1/2 cup cream cheese
1 1/2 cups all-purpose flour
1 recipe - 2 apples, peeled, cored and thinly sliced
1 recipe - 1 pear, peeled and cored and sliced
1/4 cup orange juice
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 tablespoons cornstarch
1/2 cup apricot jam, warmed

Steps:

  • Cut the cold butter and cream cheese into the flour 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 into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball.
  • Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
  • Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
  • Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry.
  • If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
  • Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

RUSTIC PLUM TART



Rustic Plum Tart image

This luscious free-form tart can be filled with any seasonal fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 9

1 cup all purpose flour (spooned and leveled), plus more for work surface
1/4 cup fine yellow cornmeal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/2 pounds red plums, quartered, pitted, and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)

Steps:

  • Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
  • Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
  • Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
  • Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
  • Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.

RUSTIC FRUIT TART (FREE FORM GALETTE)



Rustic Fruit Tart (Free Form Galette) image

Adapted from Fine Cooking. A dessert that can be personalized by the combination of fruits available or desired. The free form shape of the tart means that you don't have to search for special baking equipment.

Provided by gailanng

Categories     Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into chunks
1 egg yolk
3 tablespoons whole milk
4 cups fresh fruit, blueberries, blackberries, raspberries (apricots, peaches, pears, apples cutting larger fruits to size may also be used)
1/4 cup sugar
1 pinch salt
lemon zest or orange zest, about 1 teaspoon
3 tablespoons flour or 3 tablespoons quick-acting tapioca
1/2 teaspoon vanilla
1 egg (for the egg wash)
raw sugar or brown sugar, to top the crust

Steps:

  • In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
  • Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
  • Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
  • Preheat oven to 350 degrees.
  • In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
  • Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
  • Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
  • Cook for 55 minutes or until crust is browned and the fruit is bubbling.

RUSTIC HARVEST FRUIT TART



Rustic harvest fruit tart image

Fill homemade rough puff pastry with a medley of soft juicy blackberries, blueberries and plums for an easy and eye-catching dessert

Provided by Sarah Cook

Categories     Dessert, Treat

Time 1h

Number Of Ingredients 11

140g blackberries
225g blueberries
4 plums , stoned and chopped (we used Reeves Seedling, but other varieties work well)
4 tbsp granulated sugar
3 tbsp cornflour
zest 1 orange
custard or clotted cream, to serve
200g butter in a block, frozen
300g plain flour , plus extra for dusting
5 tbsp granulated sugar , plus a little extra for sprinkling
1 egg white

Steps:

  • The morning before you want to make the tart, remember to put the butter in the freezer - try wrapping it in foil first (it will keep it colder when you hold it to grate later).
  • To make the pastry, mix the flour in a big bowl with a good pinch of salt and 2 tbsp of the sugar. Using a coarse cheese grater, grate in the butter, trying to hold it as little as possible so that it doesn't warm up too much, and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir with the knife to make sure all strands of butter are coated in the flour, then quickly stir in 150-175ml of very cold water. Lightly bring the pastry together with your hands, wrap in cling film and chill for 30 mins.
  • Layer all the fruit in another bowl, sprinkling over the sugar and cornflour as you go. Add the orange zest and give everything a light mix. Set aside until your pastry is ready.
  • Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Lightly dust another baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. If you want, use a small, sharp knife to cut a pattern around the edge of the pastry.
  • Give the fruit another mix, then pile into the middle of the pastry, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Whisk the egg white until very frothy. Using a pastry brush, brush the froth all over the pastry. Dredge over the remaining granulated sugar, and sprinkle a little more over the fruit. Lift onto the heated sheet and bake for 35 mins until the pastry is golden brown and crispy. Serve straight from the oven with lashings of custard or, if you're feeling really wicked, some Cornish clotted cream.

Nutrition Facts : Calories 382 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

RUSTIC FALL FRUIT TART



Rustic Fall Fruit Tart image

From Arkansas Flavor magazine. It is a lighter tart baked in a 9-inch springform pan. Soft fruits may be substituted such as plums or nectarines, as well as various Asian pears and apples.

Provided by Bren in LR

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

2 teaspoons extra light olive oil
2 tablespoons unseasoned panko breadcrumbs
4 large egg whites
1/4 cup vanilla yogurt
2/3 cup granulated sugar
1 pinch salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 cup dried cranberries
6 cups apples and pears, peeled and sliced into thin slivers (about 5 large)

Steps:

  • Preheat the oven to 375*. Brush oil onto a 9-inch round springform pan to coat, and lightly dust with panko crumbs.
  • Beat the egg whites and yogurt in a large mixing bowl. Beat in sugar, salt, spices and lemon juice.
  • Fold in the flour and mix to form a thick cake batter.
  • Add the fruit to the batter and mix gently, just until the slices are evenly coated. Pour into the prepared pan.
  • Bake for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 20 minutes before removing. Serve warm or at room temperature.

Nutrition Facts : Calories 169.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.7, Sodium 43.1, Carbohydrate 37.4, Fiber 3.2, Sugar 19.6, Protein 3.5

RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

Make and share this Rustic Autumn Fruit Tart recipe from Food.com.

Provided by Abby2495

Categories     Tarts

Time 45m

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 12

1/2 cup butter, chilled
1/2 cup cream cheese
1 1/2 cups all-purpose flour
2 peeled peeled cored and thinly sliced apples
1 peeled cored and sliced pear
1/4 cup orange juice
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 tablespoons cornstarch
1/2 cup warmed apricot jam

Steps:

  • Cut the cold butter and cream cheese into the flour 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 into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball.
  • Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
  • Toss the sliced apples and pear with the orange juice.
  • Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch.
  • Toss the fruit with the sugar-spice mixture and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
  • Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet.
  • Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
  • Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.
  • Remove the tart from the oven and brush it with the apricot jam.

Nutrition Facts : Calories 370.3, Fat 16.9, SaturatedFat 10.2, Cholesterol 46.5, Sodium 159.9, Carbohydrate 53.5, Fiber 2.8, Sugar 26.3, Protein 3.9

RUSTIC FRUIT TART



Rustic Fruit Tart image

Forget making pie crust that looks perfect! Instead, make this scrumptiously sweet and Rustic Fruit Tart full of plums and nectarines, as well as a pie crust that has character. You'll enjoy a Rustic Fruit Tart with bold colors and flavors.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1-1/2 cups flour
1/2 cup butter, softened
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
4 plums, thinly sliced
2 nectarines, thinly sliced
1/3 cup sugar
1 tsp. ground ginger
1 Tbsp. cornstarch
1/3 cup apricot jam

Steps:

  • Use pulsing action to process flour, butter and cream cheese in food processor until mixture is well blended and starts to form ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  • Heat oven to 400°F. Roll pastry on lightly floured surface to 12-inch circle. Transfer to baking sheet lightly sprayed with cooking spray.
  • Toss fruit with sugar, ginger and cornstarch. Spread over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.
  • Bake 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 20 g, Protein 4 g

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3.Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet. 4.Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry ...
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RUSTIC FALL FRUIT TART FROM ALLRECIPES - RECIPE ON NIFTYRECIPE.COM
Get the recipe for Rustic Fall Fruit Tart at: Ingredients. 2 cups all-purpose flour 1/2 cup butter, chilled 1/2 cup cream cheese 1 tablespoon water, or as needed 4 apples - peeled, cored, and thinly sliced 2/3 cup fresh cranberries 1/4 cup brown sugar, or more to taste 1/4 cup white sugar, or more to taste 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/8 teaspoon …
From niftyrecipe.com


RUSTIC AUTUMN FRUIT TART | RECIPE | COOKING RECIPES, FOOD, RECIPES
Sep 5, 2020 - This delightful, warming tart is full of apples, pears, and spices, baked in a cream cheese pastry. Sep 5, 2020 - This delightful, warming tart is full of apples, pears, and spices, baked in a cream cheese pastry. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


RUSTIC FRUIT TART - INSIDE BRUCREW LIFE
2021-03-03 Place in the refrigerator for 30 minutes to chill. Combine the nectarines, blueberries, and lemon juice. Whisk together the cornstarch, sugar, and allspice. Toss with the fruit. Put the dough ball between 2 large pieces of wax paper and roll out to …
From insidebrucrewlife.com


RUSTIC FRENCH APPLE TART - ONCE UPON A CHEF
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds.
From onceuponachef.com


31 BEST SWEET AND SAVORY TART RECIPES | SOUTHERN LIVING
2022-07-06 Recipe: Mini Strawberry Tarts. These sweet treats start with a pistachio crust. A dreamy mixture of cream cheese, lemon juice and zest, and whipped cream are folded together before filling the individual tarts. Toss the fresh strawberries in sugar, just before topping the tarts, to give them just a hint of added sweetness.
From southernliving.com


FALL FRUIT RECIPE RECIPES ALL YOU NEED IS FOOD
This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry. Provided by Carrie C. Categories Desserts Pies Tarts Fruit Tart Recipes. Total Time 50 minutes. Prep Time 20 minutes. Cook Time …
From stevehacks.com


RUSTIC AUTUMN FRUIT TART RECIPE | ALLRECIPES
2022-06-22 This delightful, warming tart is full of apples, pears, and spices, baked in a cream cheese pastry.
From avize.aussievitamin.com


RUSTIC FRUIT TART | BASICS
2021-05-24 Preheat oven to 375˚F. Combine flour and salt in a mixing bowl. Add water and stir together with a fork. Add oil, continuing to mix with a fork until the dough comes together, gather dough into a ball. Cover dough with plastic wrap and place in the refrigerator to rest for at least 15 minutes. While dough is resting, combine lemon zest, lemon ...
From basicsmarket.com


RUSTIC AUTUMN FRUIT TART - RECIPESRUN
Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
From recipesrun.com


RUSTIC FALL FRUIT TART - PLAIN.RECIPES
Ingredients. 1-1/2 cups flour; 1/2 cup butter, softened; 1/2 cup Philadelphia Cream Cheese Product; 1/3 cup sugar; 1 Tbsp. corn starch; 1 tsp. ground ginger
From plain.recipes


RUSTIC FALL FRUIT TART RECIPE | ALLRECIPES
2022-06-18 Sweetened apples and cranberries are the filling in this rustic fall-fruit tart made with a cream cheese pastry.
From avize.aussievitamin.com


RUSTIC AUTUMN FRUIT TART RECIPE - REMINGTON AVENUE
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


RUSTIC FRUIT TART - WELL-WORN APRON
Making a rustic fruit tart is a simple way to bring the flavors of summer to your table in quick dessert form. +1 401.217.9594 [email protected] Facebook; Instagram; Facebook; Instagram; Home ; Recipes. Bread; Curry; Desserts; Dinner; Pasta; Plant-Based Eating; Seafood; Sides; Slow Cooker; Soups; Vegan; Vegetarian; Vegetarian Slow Cooker; Lifestyle; About Me; …
From wellwornapron.com


RUSTIC FALL FRUIT TART | RECIPESTY
Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough.
From recipesty.com


RUSTIC AUTUMN FRUIT TART | RECIPE | TART RECIPES, FRESH FRUIT RECIPES ...
Sep 19, 2013 - This impressive dessert is a hit at my house. It's fast, easy and delicious! An apricot jam glaze lends a pretty sheen to the buttery pastry that envelopes tender apple and pear slices. —Jennifer Richards, Pine Beach, New Jersey
From pinterest.com


RUSTIC PEAR TART RECIPE | EATINGWELL
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From teterrari.chesta.com


RUSTIC AUTUMN FRUIT TART RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
Rustic Autumn Fruit Tart Recipe. See original recipe at: allrecipes.com. kept by caxxey recipe by AllRecipes. Categories: Dessert; print. Ingredients: 1/2 cup butter, chilled 1/2 cup cream cheese 1 1/2 cups all-purpose flour 2 apples - peeled, cored, and thinly sliced 1 pear - peeled, cored and sliced 1/4 cup orange juice 1/3 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 …
From keeprecipes.com


RECIPE FOR RUSTIC FRUIT TART : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RUSTIC AUTUMN FRUIT TART RECIPE - FOODREFERENCE.COM
Chill for one hour. Preheat oven to 375. Roll pastry onto a lightly floured surface to a 10-inch circle. Place into an 8-inch pie pan, an 8-inch tart pan or just place on a lightly greased baking sheet. Set aside. Toss the fruit with the spices, sugar, cornstarch and orange juice. Arrange decoratively in the center of the crust.
From foodreference.com


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