All Time Best Summer Fruit Torte Recipe 415 Food

ALL-TIME-BEST SUMMER FRUIT TORTE RECIPE - (4.1/5)

Steps:

• 1) Preheat oven to 350 . Butter an 8 or 9 inch round cake pan 2) With an electric mixer at medium speed beat butter until light. Beat in the sugar and vanilla until fluffy; beat in the eggs, one at a time. 3) In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until combined, no longer. 4) Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon. 5) Bake until the cake is a golden brown and baked through, about 45 minutes. 6) Cool in the pan on a wire rack. Serve at room temperature, cut into wedges. Variations: Marian Burros' original recipe calls for 12 purple plums, halved, pitted and arranged skin side up. Raspberries also work well. In Fall or winter, substitute sliced apples and fresh cranberries.

WARM TROPICAL FRUIT AND BUTTERMILK TORTE WITH VANILLA FROZEN YOGURT

Steps:

• Grease and flour the cake pan. Preheat oven to 350 degrees F.
• Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.
• In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.
• Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.
• Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.
• Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.
• Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.

FRESH SUMMER FRUIT TART

Steps:

• Crust:.
• Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
• Cream filing:.
• In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
• Assemble tart:.
• Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

FRUIT TART

Steps:

• For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
• Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes.
• During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
• For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
• For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.

OBSTTORTE (FRUIT TORTE)

Steps:

• CAKE:.
• Mix flour and sugar.
• Cut in butter until mixture resembles coarse crumbs.
• Add egg yolks; mix to form dough.
• Press dough into bottom and sides of a 10-inch springform pan.
• Dough should come 1 1/2 inches up the sides.
• Bake in a preheated 375°F oven for 20 to 25 minutes, until pastry is firm and light brown.
• FILLING:.
• Drain canned or frozen fruit, reserving juice.
• Crush 1 cup of fresh fruit to make juice.
• Add sugar to fresh fruit and let stand 1/2 hour.
• Drain juice and add water to make 1 cup.
• Mix cornstarch and fruit juice.
• Cook over medium heat until thickened.
• Place whole fruit in baked pastry shell.
• Pour thickened fruit juice over top.
• Chill thoroughly.
• Carefully remove torte from springform pan.
• ALMOND COATING:.
• Beat egg white until foamy.
• Gradually beat in the sugar. beat until stiff peaks are formed.
• Spread the meringue around the outside of the pastry shell.
• Press in the almonds so that they completely cover the sides.
• TOPPING:.
• Gently fold sugar and vanilla into whipped cream.
• Spread over the fruit.
• Garnish with sliced toasted almonds, if desired.

FROZEN LIME TORTE WITH SUMMER FRUIT

Steps:

• For Nut crust:
• Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
• For Lime Filling:
• Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
• Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
• For Blackberry Sauce:
• Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
• For Assembly:
• Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
• Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.

FRESH FRUIT TART

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.

FRESH FRUIT TORTE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.( you may do this as individuals as well).
• For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
• For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
• Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream if desired.

ORIGINAL FRESH FRUIT TORTE

Steps:

• Arrange oven rack in the lower third of the oven. Preheat to 350 degrees F.
• Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs and salt, and beat to mix well.
• Spoon the batter into a 9" or 10" springform pan.
• Cover the top with the plums, skin side down, or the peach slices very close together.
• Combine cinnamon with 2 tablespoons sugar. Sprinkle fruit with the cinnamon-sugar mixture.
• Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool.
• Serve at room temperature or slightly warm, plain or with vanilla ice cream.
• Cake may be tightly wrapped with aluminum foil and frozen after it is cooled from the oven. Make extra cakes while fruit is at it's peak and freeze, then warm wrapped cake in a 300 degree oven for serving.