HOLIDAY FRUIT TART
This sweetmeat pastry is filled with dried fruits and nuts. The dessert is so sweet, you only need to serve just a thin slice at the end of the meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- On a lightly floured work surface, roll out 3/4 of pate brisee to fit a rectangular 13-by-4-inch tart pan to thickness of 1/8 inch. Place pastry in pan; gently press down with your fingers into edges and along rim. Trim pastry along edge of pan. Cover with plastic; refrigerate, along with remaining dough, while making filling.
- Sift flour, salt, and spices into bowl. Add sugar, dried fruit, citron, orange peel, almonds, zest, and juice. Stir in brandy, molasses, and 1 beaten egg. Pack into pastry-lined tin.
- On a lightly floured work surface, roll out remaining dough to 1/8 inch thick. Moisten edges of pastry in tart tin with water; place rolled dough over filling. Seal well, and trim excess dough. Chill tart for 1 hour.
- Heat oven to 325 degrees. Make three slits with a knife for air vents. Whisk remaining egg with 1 tablespoon water in small bowl. Brush tart with egg wash, place tart in oven, and bake until pastry is golden brown and flaky, about 1 hour and 40 minutes. Let cool on wire rack to room temperature. Using a serrated knife, slice into 3/4-inch-thick slices.
HOLIDAY FRUIT PIE
My mom is an excellent pie maker, so I learned from the best. If my pie with cranberries and pineapple seems tart, sprinkle sugar on the lattice. -Courtney Stultz, Columbus, KS
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 311mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.
MINI FRUIT TARTS
These little fruit tarts look like they're right out of a pastry shop. Frozen tart shells help speed up the process of making them. I like to use berries to top my tarts, but feel free to use whatever fruit you like.
Provided by Kardea Brown
Categories dessert
Time 1h25m
Yield 8 tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
- Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
- Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.
PATE BRISEE FOR HOLIDAY FRUIT TART
Use this dough to create the crust for our Holiday Fruit Tart, which is so sweet you only need to serve a thin slice.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 1 double cryst 13 by 4 inch tart
Number Of Ingredients 4
Steps:
- Combine flour, salt, and butter in a food processor. Process until mixture resembles coarse meal, about 8 seconds. Add ice water drop by drop through feed tube with machine running, just until dough holds together.
- Turn the dough out onto a large piece of plastic wrap. Press the dough down into disc with your hands. Wrap in plastic, and chill in the refrigerator for 1 hour.
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