FRESH FRUIT TART
So simple and yet so elegant, this pretty tart is sure to impress. Best of all, its versatile ingredients let you serve it using fresh berries one time, and sweet summer fruits the next.
Provided by Taste of Home
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.
Nutrition Facts :
MIXED FRUIT TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
- For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
- Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
- Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
- Serve the tart immediately, or refrigerate for up to 3 hours.
RUSTIC HARVEST FRUIT TART
Fill homemade rough puff pastry with a medley of soft juicy blackberries, blueberries and plums for an easy and eye-catching dessert
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h
Number Of Ingredients 11
Steps:
- The morning before you want to make the tart, remember to put the butter in the freezer - try wrapping it in foil first (it will keep it colder when you hold it to grate later).
- To make the pastry, mix the flour in a big bowl with a good pinch of salt and 2 tbsp of the sugar. Using a coarse cheese grater, grate in the butter, trying to hold it as little as possible so that it doesn't warm up too much, and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir with the knife to make sure all strands of butter are coated in the flour, then quickly stir in 150-175ml of very cold water. Lightly bring the pastry together with your hands, wrap in cling film and chill for 30 mins.
- Layer all the fruit in another bowl, sprinkling over the sugar and cornflour as you go. Add the orange zest and give everything a light mix. Set aside until your pastry is ready.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Lightly dust another baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. If you want, use a small, sharp knife to cut a pattern around the edge of the pastry.
- Give the fruit another mix, then pile into the middle of the pastry, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Whisk the egg white until very frothy. Using a pastry brush, brush the froth all over the pastry. Dredge over the remaining granulated sugar, and sprinkle a little more over the fruit. Lift onto the heated sheet and bake for 35 mins until the pastry is golden brown and crispy. Serve straight from the oven with lashings of custard or, if you're feeling really wicked, some Cornish clotted cream.
Nutrition Facts : Calories 382 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
MIXED FRUIT TART
This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries
Provided by Edd Kimber
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.
- On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
- To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.
Nutrition Facts : Calories 471 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
More about "hearty tarty fruit blend recipes"
FRESH FRUIT TART WITH VANILLA MASCARPONE CREAM
From sallysbakingaddiction.com
4.5/5 (26)Category DessertCuisine AmericanTotal Time 4 hrs
- There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
- Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
EASY FRESH FRUIT TART WITH CUSTARD - I HEART NAPTIME
From iheartnaptime.net
30 DELICIOUS TART RECIPES YOU WILL LOVE (SWEET & SAVORY)
From insanelygoodrecipes.com
HOW TO MAKE A HEARTY BREAKFAST FRUIT SALAD | THE KITCHN
From thekitchn.com
NO-BAKE GREEK YOGURT FRUIT TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FRUIT TART RECIPES
From allrecipes.com
FRUIT TART RECIPE WITH THE BEST CREAM (VIDEO) - NATASHA'S KITCHEN
EASY FRUIT TART - HOW TO MAKE A FRUIT TART - THE PIONEER …
From thepioneerwoman.com
Cuisine American, Comfort FoodServings 8-10Occupation Senior Food Editor/WriterTotal Time 4 hrs 40 mins
10 BEST HEALTHY BLENDED FRUIT DRINKS RECIPES | YUMMLY
From yummly.com
26 HEARTY TARTY IDEAS IN 2022 | DESSERTS, TART RECIPES, FOOD - PINTEREST
From pinterest.com
CLASSIC FRUIT TART WITH CUSTARD - BAKER BETTIE
From bakerbettie.com
HEALTHY FRUIT TART {NO BAKING REQUIRED!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
VANILLA BEAN CUSTARD FRUIT TARTS RECIPE - THE BUSY BAKER
From thebusybaker.ca
FRUIT JUICE BLEND RECIPES - HEALTHY JUICER
From healthyjuicer.com
10 GRAPEFRUIT DESSERTS FOR THE SWEETEST CITRUS SEASON EVER …
From allrecipes.com
HEARTY AND TASTY - YOUTUBE
From youtube.com
HEALTHY FRUIT TARTS RECIPE - NO BAKE W/ RAW CRUST - SHOW ME THE …
From showmetheyummy.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #low-protein #healthy #5-ingredients-or-less #beverages #fruit #easy #low-fat #summer #smoothies #food-processor-blender #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #healthy-2 #low-in-something #berries #raspberries #tropical-fruit #bananas #equipment #small-appliance #number-of-servings #3-steps-or-less
You'll also love