Rustic Fall Philly Fruit Tart Recipes

RUSTIC AUTUMN FRUIT TART

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.

RUSTIC FALL FRUIT TART

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.

RUSTIC FRUIT TART

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 FRUIT TART

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.

RUSTIC PLUM TART

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 FALL PHILLY FRUIT TART

Steps:

• Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Heat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 12 inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decoratively over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.
• Bake 30 minutes or until golden brown. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

RUSTIC FALL PHILLY FRUIT TART

Steps:

• Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Heat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 12 inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decoratively over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.
• Bake 30 minutes or until golden brown. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

RUSTIC FALL PHILLY FRUIT TART

Steps:

• Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Heat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 12 inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decoratively over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.
• Bake 30 minutes or until golden brown. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

RUSTIC HARVEST FRUIT TART

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.

RUSTIC FRUIT TART

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.

RUSTIC FALL FRUIT TART

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.

RUSTIC FALL FRUIT TART

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.