BEAUTIFUL SUMMER FRUIT TART
This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!
Provided by larkspur
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Mix water and vanilla extract together in a small bowl.
- Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
- Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
- Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
- Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 24 g, Cholesterol 55.3 mg, Fat 17.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 133.4 mg, Sugar 13.3 g
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SUMMER FRUIT BOWL TARTLETS
Mary Cadogan shows us how to make a classic French crème pâtissière - the perfect filling for these lovely summer fruit tartlets
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h20m
Number Of Ingredients 10
Steps:
- To make the crème pâtissière, pour the milk into a pan. Split vanilla pod down its length using a small sharp knife (do not cut in half completely). Twist tip of the knife inside the pod to open out like a book at one end, then run the knife down its length to scrape out seeds. (See step 1)
- Put the seeds and empty pod in a medium-sized pan with the milk and bring slowly to a gentle boil. Reduce the heat and simmer for a couple of mins. (Step 2)
- Put egg yolks, sugar and flour into a bowl. Whisk with a hand electric mixer until the mixture becomes pale and fluffy - it should leave a trail that stays on the surface momentarily when the whisk blades are lifted. This whisking will take about 2 mins. (Step 3)
- Pour about a third of the hot milk into the bowl, whisking on a slow speed all the time until it has all been mixed in. Now whisk in the remaining milk, removing pod. (Step 4)
- Return the mixture to the pan, scraping it out of the bowl using a rubber spatula. Bring slowly to the boil, stirring all the time, until the custard is thickened, smooth and glossy. At first, it will look a bit lumpy, but persevere - keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. (Step 5)
- Remove the crème pâtissière from the heat. Beat in the butter until it has melted, then scrape into a bowl. Cover the surface of the crème pâtissière directly with cling film (this will stop a skin forming). Leave to cool, then chill in the fridge until needed. (Step 6)
- Heat oven to 190C/170C fan/gas 5. Divide the pastry into 8 equal pieces. Roll out each one to line a 7-8cm deep fluted tartlet tin, trim leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans. Put on a baking tray and bake for 10 mins, then remove the paper and beans and bake for a further 5 mins until the pastry is crisp and golden.
- Trim any pastry edges that need it with a small sharp knife. Remove from the tins and leave to cool on a wire rack.
- Halve or quarter any large strawberries and remove the stalks from any redcurrants, then mix the fruits together. Fill the pastry cases with crème pâtissière and pile a generous layer of fruits on top. Dust thickly with icing sugar and scatter over some chopped pistachios, if you like.
Nutrition Facts : Calories 281 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
SUMMER FRUIT TARTLETS WITH COCONUT AND OAT CRUST
Although these mini tartlets look elaborate, they're actually simple to make. Without dairy or refined sugar, these little desserts are light and refreshing, yet still satisfy your sweet tooth. If you want to add a touch of richness, top with a little whipped cream or Greek yogurt.
Provided by Amy Chaplin
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the crust: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Spread the coconut evenly on the prepared baking sheet and bake until deep golden, 4 to 5 minutes. Set aside to cool.
- Increase the oven temperature to 350 degrees F. Line the tartlets molds with mini muffin liners and set aside.
- Add half of the toasted coconut to a food processor with the oats and salt and pulse until finely ground. Transfer to a bowl, add the spelt flour and stir to combine. Drizzle in the coconut oil and mix until evenly combined. Add the maple syrup, vanilla and 1 tablespoon water, and mix until the dough comes together. The dough should hold together without being too sticky. If mixture is wet, set aside for 5 minutes for the oats to absorb more moisture.
- Press some dough into each lined tartlet pan as thinly and evenly as possible. Prick the bottom with a folk a couple of times and bake until lightly golden and fragrant, 14 to 16 minutes. Remove from the oven and set aside to cool.
- For the glaze: Add 1 1/2 cups of the juice and the agar to a small pot. Bring to a boil over high heat while whisking. Cover the pot and reduce the heat to low, and simmer until the agar dissolves, 10 minutes.
- Dissolve the arrowroot in the remaining 1 tablespoon juice and whisk into the simmering juice mixture. Return to a boil, then remove from the heat and stir in the vanilla. Set to thicken and cool slightly, 10 minutes.
- For the fruit filling: Place the sliced apricot into a medium bowl and toss with 3 tablespoons of the glaze. Spoon about 1 teaspoon of the glaze into four of the tartlet shells and divide the apricot between the shells. Repeat with the cherries, figs, kiwi, plum, blackberries, black raspberries and raspberries, and the remaining glaze until all the shells are filled. Store in the refrigerator until ready to serve.
CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
SUMMER FRUIT TARTLETS
Delicious little treats that are very flexible. From "Delicious Pastries" by Love Food. Preparation time doesn't include refrigerating the dough for 30 minutes.
Provided by tomsawyer
Categories Tarts
Time 1h
Yield 12 tartlets, 12 serving(s)
Number Of Ingredients 9
Steps:
- To make the dough, sift the flour and sugar into a bowl.
- Stir in the ground almonds.
- Add the butter and stir in until the mixture resembles breadcrumbs.
- Add the egg yolk and milk and work in with a spatula, then mix with your fingers until the dough binds together.
- Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- On a flour counter roll out the dough and use it to line 12 deep tartlets or individiual bioche pans (can also use muffing pans if you can get it to form correctly).
- Prick the bottoms.
- Press a piece of foil into each tartlet, covering the edges, and bake in the oven for 10-15 minutes, or until light golden brown.
- Remove the foil and bake for an additional 2-3 minutes.
- Transfer to a wire rack to cool.
- To make the filling, place the cream cheese and sugar in a bowl and mix together.
- Place a spoonful of filling in each tart shell and arrange the fruit on top.
- Dust with sifted confectioners' sugar and serve.
- Tip #1: You can use store bought tart shells or phyllo dough if you wish (I would recommend following the instructions for cooking that come with the packages).
- Tip #2: You can substitute many different types of fillings, such as mousse, pudding, yogurt, etc.
Nutrition Facts : Calories 272.1, Fat 19, SaturatedFat 9.6, Cholesterol 57.5, Sodium 139.3, Carbohydrate 21.5, Fiber 1.3, Sugar 7.8, Protein 5.1
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