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.
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
CARAMELISED PASSION FRUIT & LIME TART
This zingy tart has a wonderful flavour and is a great way to cook with passion friut
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 7
Steps:
- Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
- While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
- You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.
Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.36 milligram of sodium
CARAMELIZED LEMON TART
A Swedish dessert found on epicurious. The top of this tart can be caramelized brulee style or simply sprinkled with powdered sugar. Prep time does not include 3 hours chilling prior to serving.
Provided by pattikay in L.A.
Categories Dessert
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- for crust: Combine flour, sugar and salt in processor.
- Add butter; cut in using on/off turns until mixture forms coarse crumbs.
- Mix yolk and ice water in small bowl.
- Add to crumb mixture; process until dough begins to clump together.
- Press over bottom and up sides of 9-inch tart pan with removable bottom.
- Trim edges.
- Pierce crust all over with fork.
- Chill 30 minutes.
- Preheat oven to 350°F
- Line crust with foil.
- Fill with dried beans or pie weights.
- Bake until crust is set, about 20 minutes.
- Remove foil and beans.
- Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
- Transfer crust to rack.
- Maintain oven temperature.
- for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
- Scrape in seeds from vanilla bean; whisk to blend well.
- Pour filling into tart shell.
- Bake tart until filling is set, about 40 minutes.
- Transfer tart to rack and cool.
- Refrigerate until cold, at least 3 hours or overnight.
- Preheat broiler.
- Sift powdered sugar over tart.
- Broil until caramelized, watching closely, about 1 minute.
- Refrigerate tart 15 minutes.
- Remove tart pan sides.
- Transfer tart to platter.
Nutrition Facts : Calories 534.8, Fat 27.4, SaturatedFat 15.9, Cholesterol 244.3, Sodium 157.4, Carbohydrate 66.5, Fiber 0.7, Sugar 46.7, Protein 7.8
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