Italian Fresh Fruit Tart Recipes
ITALIAN FRESH FRUIT TART
Buon Appetito! Entertain Italian style. This dolce (sweet) will make a great ending served with cappuccino or espresso.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm.
- Heat oven to 350°F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 30 minutes.
- Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently, until melted. Stir in amaretto. Spread over crust. Arrange fresh fruit on top. Drizzle with honey; sprinkle with powdered sugar. Serve immediately, or cover and refrigerate.
Nutrition Facts : Calories 485, Carbohydrate 88 g, Cholesterol 110 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 115 mg
ITALIAN FRESH FRUIT TART
Buon Appetito! Entertain Italian style, This dolce (sweet) will make a great ending served with cappuccino or espresso. This can be made ahead of time, but, wait to spread the preserves and top with fruit close to serving to prevent pastry to becoming soggy. It is best when served within an hour. Cool time 30 minutes and chill time 20 minutes
Provided by Barb G.
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
- Place dough on lightly floured surface.
- Knead about 3 minutes or until dough holds together and is pliable.
- Shape dough into a ball.
- Cover with plastic wrap and refrigerate about 20 minutes or until firm.
- Preheat oven to 350°F.
- Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
- Pat dough evenly in pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely on wire rack, about 30 minutes.
- Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
- Stir in amaretto.
- Spread over crust.
- Arrange fresh fruit on top.
- Drizzle with honey; sprinkle with powdered sugar.
- Serve immediately, or cover and refrigerate.
Nutrition Facts : Calories 448.1, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 123.1, Carbohydrate 76.5, Fiber 1.1, Sugar 43.1, Protein 5.9
FRESH FRUIT TART WITH MASCARPONE
I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.
Provided by Sarah
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
- Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
- While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
- Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
- Glaze the entire top of each tart gently using a pastry brush.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 43.2 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 132 mg, Sugar 28.2 g
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