MIXED-FRUIT TART
Your favorite fruits have never tasted so good! Try this tart that features fruit layered over a sweet, creamy filling and a tender cookie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely.
- In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture.
- In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg
CRUST-LESS FRUIT TART (BASICALLY FRUIT & FRUIT DIP)
I was craving a fruit tart but didn't really want to go through all of the trouble of making the crust, so I just threw together the rest of my summer berries, some grapes and some pears and Voila. It was satisfying and I didn't have to use any Marshmallow Fluff! I really added the sweeteners to taste so try it every couple of teaspoons or so to see if it is sweet enough.
Provided by nsomniak6
Categories Dessert
Time 2h10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix sour cream, cream cheese, sugar or syrup, and vanilla in a bowl. Set in fridge to chill about 2 hours or so.
- Prepare your fruit by washing and cutting.
- Mix preserves with fruit.
- Scoop some of the fruit mixture in a bowl and top with sour cream mixture.
- Enjoy!
Nutrition Facts : Calories 515, Fat 19, SaturatedFat 11.7, Cholesterol 60.2, Sodium 199.6, Carbohydrate 80.8, Fiber 4.8, Sugar 10.3, Protein 9.8
NO SKILL FRUIT TART
Just like a seasonal fruit pie--wonderful for people who have trouble making the perfect crust. My favorite is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!
Provided by EBSEPKE
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.
- In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.
- Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.
- Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 45.4 g, Fat 34.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 10.1 g
FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Provided by Chris Morocco
Categories Bon Appétit Dessert Tart Custard Fruit Berry Blueberry Blackberry Milk/Cream Vanilla Almond Egg Butter Vegetarian Soy Free Peanut Free Kid-Friendly Pie Summer
Yield 8 servings
Number Of Ingredients 18
Steps:
- Crust:
- Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
- Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
- Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
- Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
- Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
- Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
- Custard and assembly:
- Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
- Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
- Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
- Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
- Do Ahead: Custard can be made 4 days ahead. Keep chilled.
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CUSTARD TART WITH CREAM AND FRUIT RECIPE | BON APPéTIT
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3.6/5 (9)Estimated Reading Time 4 minsServings 8
- Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and ¾ cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1–2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6–10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
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- Bake custard until top is deeply browned in spots, 40–50 minutes (it will still be wobbly in the center). Let cool.
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