FRESH STRAWBERRY TART
This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
- Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
- Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
- Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
- Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
- Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
- Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
- Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g
FRESH SUMMER BERRY TART
Like the classic French fresh fruit tarts you see in fancy pastry shops, this berry tart has serious panache. But to make it easier for you to enjoy summer celebrations, the approach has been simplified. The pastry cream filling has been replaced with a sweetened cream cheese, and a simple press-in crust has been used, and if you can't be bothered to arrange your berries neatly, you can just pile them on top. Serve topped with a dollop of whipped cream and you have the perfect, impressive summertime dessert.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F Coat a 9-inch tart pan with a removeable bottom, with baking spray.
- In a food processor, pulse together flour, sugar and salt.
- Add butter, then pulse together, adding cold water as needed, until a meal forms that sticks together easily when you squeeze it.
- Press mixture into tart pan, making sure to press dough up sides.
- Prick bottom of the crust with a fork. Bake for 15-20 minutes or until the edges just start to turn golden and the center is slightly firm to the touch. Let cool on a wire rack.
- Once the crust has cooled, make the filling. In a large bowl, use an electric mixer to beat together cream cheese, vanilla, lemon juice and powdered sugar. Spread evenly in shell.
- Top with berries and serve.
Nutrition Facts : Calories 508.9, Fat 33.5, SaturatedFat 21.1, Cholesterol 99.2, Sodium 332.6, Carbohydrate 46, Fiber 0.6, Sugar 26.4, Protein 7.3
FRESH SUMMER FRUIT TART
Make and share this Fresh Summer Fruit Tart recipe from Food.com.
Provided by PanNan
Categories Tarts
Time 45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
- Cream filing:.
- In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
- Assemble tart:.
- Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.
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