Summer Fruit Tartlets With Coconut And Oat Crust Recipes

SUMMER FRUIT TARTLETS

Steps:

• To make the dough, sift the flour and sugar into a bowl.
• Stir in the ground almonds.
• Add the butter and stir in until the mixture resembles breadcrumbs.
• Add the egg yolk and milk and work in with a spatula, then mix with your fingers until the dough binds together.
• Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees Fahrenheit.
• On a flour counter roll out the dough and use it to line 12 deep tartlets or individiual bioche pans (can also use muffing pans if you can get it to form correctly).
• Prick the bottoms.
• Press a piece of foil into each tartlet, covering the edges, and bake in the oven for 10-15 minutes, or until light golden brown.
• Remove the foil and bake for an additional 2-3 minutes.
• Transfer to a wire rack to cool.
• To make the filling, place the cream cheese and sugar in a bowl and mix together.
• Place a spoonful of filling in each tart shell and arrange the fruit on top.
• Dust with sifted confectioners' sugar and serve.
• Tip #1: You can use store bought tart shells or phyllo dough if you wish (I would recommend following the instructions for cooking that come with the packages).
• Tip #2: You can substitute many different types of fillings, such as mousse, pudding, yogurt, etc.

BEAUTIFUL SUMMER FRUIT TART

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.

EASY SUMMER FRUIT TART

Steps:

• For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes.
• For the filling - combine the ingredients and whip/beat in stand mixer until fluffy.
• For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rosé wine gelée from Whole Foods.
• To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!