STONE FRUIT SUMMER CRUMBLE TART
This simple, adaptable summer dessert is perfect when there's lots of juicy fresh fruits at the market. An easy streusel forms both the crust and crumble topping, and it's packed with whatever fruit (or combo of fruits) you like. It's especially wonderful with stone fruit like peaches, plums or cherries, but berries work well too.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield 8 to 10 servings (one 10- or 11-inch tart)
Number Of Ingredients 12
Steps:
- For the streusel: Preheat the oven to 350 degrees F. Lightly grease a 10- or 11-inch tart pan with nonstick spray.
- In a medium bowl, stir the oats, flour, brown sugar, salt, baking powder and cinnamon to combine. Drop the butter into the bowl and work it in with your fingertips or a pastry cutter until the mixture comes together to form large clumps. Press about two-thirds of the streusel into the base of the tart pan, taking care to press evenly on both the base and sides.
- For the fruit filling: In a separate medium bowl, stir the granulated sugar, flour and salt to combine. Add the fruit to the bowl and toss well to coat.
- Arrange the fruit in an even layer on top of the crust. Crumble the remaining streusel over the surface. Place the tart on a baking sheet. Bake until the fruit is juicy, maybe even bubbly, and the streusel is a deep and even golden brown, 45 to 50 minutes. Cool completely before serving.
BEAUTIFUL SUMMER FRUIT TART
This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!
Provided by larkspur
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Mix water and vanilla extract together in a small bowl.
- Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
- Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
- Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
- Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 24 g, Cholesterol 55.3 mg, Fat 17.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 133.4 mg, Sugar 13.3 g
CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
SUMMER FRUIT TART
This seasonal dessert is packed with ripe berries and stone fruit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 twelve-inch tart
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine 4 cups flour, salt, 2 teaspoons sugar, and half of the butter. Mix on medium speed until mixture resembles coarse meal, about 3 1/2 minutes. Add remaining half of the butter and 1 cup ice water; mix 20 seconds. Dough will be full of butter chunks. Turn out dough, and flatten into a 1-inch-thick disk. Wrap in plastic, and chill at least 1 hour.
- Heat oven to 375 degrees. Toss stone fruit with 3 tablespoons flour and 1/2 cup sugar.
- On a floured board, roll out dough about 4 inches larger than pan; transfer to pan. Toss berries with stone fruit. Pile fruit over dough; fold dough toward center. Brush dough with milk; sprinkle with sugar. Bake 30 to 40 minutes, until bubbling and crust is brown. Transfer to wire rack to cool. Serve warm or at room temperature.
PUFF-PASTRY TARTS WITH STONE FRUITS AND FRANGIPANE
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition to French-toast batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Pulse almonds in a food processor until finely ground. Add granulated sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
- Preheat oven to 400 degrees. Whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into 6 four-inch-squares and transfer to a parchment-lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in center of each square; top with 4 pieces fruit. Sprinkle each tart with some turbinado sugar.
- Bake until tarts are golden brown and fruit has softened, 22 to 25 minutes. Let cool on a wire rack, 20 minutes. Sprinkle with flowers; serve.
STONE FRUIT CUSTARD TART
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Provided by Tara O'Brady
Categories Dessert Butter Pistachio Egg Sour Cream Vanilla Cardamom Ginger Peach Nectarine Apricot Plum Summer
Yield 16 servings
Number Of Ingredients 23
Steps:
- Crust
- Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
- Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
- Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
- Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
- Filling and assembly
- Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
- Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
- Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
- Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.
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