TROPICAL FRUIT TART
Categories Fruit Dessert Bake Cream Cheese Kiwi Mango Pineapple Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Unfold crust.
- Using wet fingertips, press together any cracks to seal. Rub crust with flour. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
- Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
- Arrange pineapple, kiwis and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.
TROPICAL FRUIT TART
Categories Fruit Ginger Dessert Bake Kiwi Mango Papaya Brandy Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- For crust:
- Mix flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk, cream and vanilla in small bowl. Add to flour mixture; process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 4 hours.
- For Filling:
- Pour milk into heavy medium saucepan. Bring just to simmer. Whisk yolks, sugar and cornstarch in medium bowl to blend. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into medium bowl. Stir in minced ginger. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Dough and pastry cream can be made 1 day ahead. keep chilled separately. Let dough soften slightly before pressing into pan.)
- Preheat oven to 375°F. Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom. Line crust with foil. Fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack and cool completely. Remove sides from pan.
- Combine preserves and Cognac in small saucepan. Stir over medium heat until preserves melt and mixture is thick, about 2 minutes. Strain syrup into another small saucepan; discard solids. Brush half of syrup onto bottom of crust. let stand at room temperature until set, about 5 minutes. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm ginger syrup. Brush over fruit. (Can be made 2 hours ahead. Cover and chill.) Garnish tart with mint.
TROPICAL FRUIT TART
Steps:
- Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
- Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
- Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.
TROPICAL FRUIT PIE OR TART
Yield One 9-inch pie or tart
Number Of Ingredients 5
Steps:
- Equipment:measuring cupspie plate, or tart pan with removable bottom, 9-inchrubber spatulamedium bowlScoop the crust into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that the edges are flush with the rim. Put the crust in the freezer for 15 minutes.Remove the crust from the freezer and spread the pudding over the bottom. Put the raspberries, blackberries, and blueberries in a medium bowl and toss gently. Arrange the berries over the top of the tart so that the entire tart is covered. Refrigerate for at least 1 hour before serving. Serve chilled or at room temperature. Covered with plastic wrap and stored in the refrigerator, Tropical Fruit Pie or Tart will keep for 3 days.
Nutrition Facts : Nutritional Facts Serves
CHEESECAKE TART WITH TROPICAL FRUITS
Categories Fruit Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
- Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- For topping:
- Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.
TROPICAL FRUIT TART
Puff pastry is one of our favorite freezer shortcuts -- especially when paired in this tart with sweet pineapple, tangy mango, and nutty coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll puff pastry into a 10-by-14-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch from edges, creating a border; with a fork, prick dough all over inside border. Bake until golden, 12 to 15 minutes. Let cool completely.
- Meanwhile, in a medium saucepan, cook pineapple, sugar, and lemon juice over medium-high until pineapple begins to break down, 10 to 12 minutes. Transfer to a blender and puree until smooth.
- Pour through a fine-mesh sieve back into saucepan, discarding solids, and sprinkle with gelatin. Let stand until gelatin softens, 5 minutes. Bring to a boil over medium-high, stirring, then pour into a medium bowl set in a bowl of ice water. Stir until cool and thickened, 4 minutes. (To store, cover and refrigerate, up to 3 days.)
- Whisk cream until soft peaks form. Stir pineapple mixture until smooth; fold in whipped cream until combined. Spread on pastry and top with mango and coconut.
Nutrition Facts : Calories 345 g, Fat 23 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g
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