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.
MIXED FRUIT TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
- For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
- Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
- Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
- Serve the tart immediately, or refrigerate for up to 3 hours.
THE QUICKEST BERRY TART
Although this recipe is a bit off the wall, the flavours and textures work so well together. Swedes absolutely love berries, and this is basically a berry tart that's crashed into an Eton mess to create an insanely easy and delicious dessert. I can't tell you how quick it is to knock together. If you're making this for a dinner party and want to work ahead a bit, just bake the pastry a few hours before, whip the cream mixture together and keep it covered in the fridge. Then, when you're ready to serve it, add the fruit and meringues. That way, the meringues will still be crunchy and create an exciting contrast with the soft cream and berries.
Provided by Jamie Oliver
Categories Desserts Jamie Does... Fruit Puddings & desserts
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- You can make the pastry by hand, or in a food processor. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height.
- Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs.
- Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Don't work the pastry too much or it will become elastic and chewy, not crumbly and short.
- Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes.
- Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin.
- Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick.
- Roll the pastry over the rolling pin, then unroll it into the tin, making sure you push it into all the sides.
- Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides.
- Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it's firm and almost biscuit-like. Leave to cool completely.
- Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.
- Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Break up the meringue nests into rough pieces.
- Gently fold the mushed-up berries, and the meringue pieces, into the cream.
- Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top.
- Finely grate over the remaining orange zest and serve right away, with a dusting of icing sugar.
Nutrition Facts : Calories 399 calories, Fat 27.6 g fat, SaturatedFat 16.8 g saturated fat, Protein 4.2 g protein, Carbohydrate 35.9 g carbohydrate, Sugar 17.2 g sugar, Sodium 0.1 g salt, Fiber 2.6 g fibre
BERRY FRUIT TART
Make your day more colorful with our Berry Fruit Tart recipe. Fresh blackberries, raspberries and sliced strawberries combine delightfully with cream cheese and puff pastry in our Berry Fruit Tart.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin. Transfer to large baking sheet; brush edges with water. Fold over 1/2 inch around all sides, then press firmly onto bottom of pastry to form rim. Pierce bottom of pastry in several places with fork.
- Bake 15 min. or until golden brown, breaking any large air bubbles with fork after 10 min. Transfer pastry to wire rack; cool completely.
- Beat cream cheese, sugar and apple juice until blended; spread onto pastry. Top with berries. Brush melted jelly over fruit just before serving.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 8 g, Protein 3 g
MINI MIXED BERRY TARTS
Mix things up for dessert with these Mini Mixed Berry Tarts. Our mini berry tarts incorporate sweet and juicy fresh berries on a tender tart crust.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Process flour, butter and half the cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide into 8 equal pieces; shape each into a ball.
- Roll out each piece of dough into 4-inch round between 2 sheets of waxed paper. Remove dough from waxed paper; place in single layer on parchment-covered baking sheets.
- Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 20 sec.; whisk in 2 Tbsp. sugar until blended. Spread onto dough.
- Toss fruit with water, then dry gelatin mix until evenly coated; spoon onto dough rounds to within 1 inch of edges. Fold edges of dough over fruit. (Dough will not completely cover fruit in centers.)
- Bake 20 to 25 min. or until crusts are golden brown, and fruit is hot and bubbly. Cool 15 min.; sprinkle with remaining sugar.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 10 g, Protein 5 g
MIXED FRUIT TART
This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries
Provided by Edd Kimber
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.
- On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
- To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.
Nutrition Facts : Calories 471 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
FRESH FRUIT TART
I learned a million and one things while working at Payard Patisserie in New York City. It was a classic French kitchen filled with classically trained French pastry chefs. I picked up kitchen French full of slang and swears, I learned how to chablonner un biscuit joconde (which means to cover a thin cake with chocolate), I became a pro at rolling the heads of dozens of brioches a tete at four in the morning. I also learned tricks on how to extend the life of fresh fruit for several days when making a fruit tart. Every morning I would build stunning tarts with vivid berries and fresh currants and sliced apricots and then I would paint the fruit meticulously with a clear gelatin coating called nappage. The nappage kept the fruit looking fresh for a few days, which meant the tart could sit for several days and still be presentable. When I put fresh fruit tarts on the menu at Flour, I took a different approach. I wanted just the fruit--no nappage. This meant the tarts would only last a day. The fruit had to be perfectly ripe and fresh and able to stand on its own. It's a fleeting treat for sure but your reward is a delicate, crispy, sweet shell filled with fresh vanilla cream and piled high with the juiciest, ripest fruit, ready to eat out of hand.
Provided by Joanne Chang
Categories dessert
Time 6h
Yield One 8-inch tart (6 to 8 servings)
Number Of Ingredients 19
Steps:
- Make the Pate Sucree. Make the Pastry Cream and set it aside.
- Remove the pate sucree from the refrigerator, unwrap it, and knead it slightly to make it malleable if it feels stiff. Using a rolling pin, press the dough to flatten it into a disk about 1/2 inch thick. Generously flick flour over the work surface and the dough. Make sure the surface you are rolling on is well floured so that the dough does not stick to it; likewise, make sure the disk itself is floured well enough to keep the rolling pin from sticking to it. Carefully roll out the disk into a circle about 10 inches in diameter. Roll from the center of the disk outward and gently rotate the disk 90 degrees (a quarter-turn) after each roll to ensure that the disk gets stretched out evenly into a nice circle. Use a bench scraper to help move the dough by scraping underneath the dough and moving it around. Don't worry if the dough breaks a bit, especially toward the edges. You can easily patch these tears up once you've lined the tart pan.
- Once the dough circle is about 10 inches in diameter, dock it by poking it all over with a fork or a pastry docker (see Cook's Note). Roll it gently around the rolling pin, then unfurl it over an 8-inch tart pan. Press the dough into the tart pan, taking care to press into the corners. Trim the edge of the shell even with the top of the tart pan. Use any scraps or odd pieces to patch up any tears or missing bits. Make sure the entire tart pan is completely covered with dough, and press one last time all the way around to ensure that any holes have been patched up.
- Refrigerate the tart shell for at least 30 minutes to let the dough rest; the gluten needs a little time to relax so it doesn't shrink in the oven. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 3 days or freeze it for up to 2 weeks.)
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Place the tart shell on a baking sheet and bake for 25 to 30 minutes, rotating the baking sheet midway through the baking time, until it is golden brown all around. Remove from the oven and let cool completely on a wire rack. (At this point the tart shell can be stored, well wrapped, at room temperature for up to 1 week.)
- In a medium bowl, whip the heavy cream until it holds a peak and is thick and soft. Fold the pastry cream into the whipped cream until thoroughly combined.
- Gently pop the tart shell out of the pan. Place the tart shell on a serving plate. (Hint: The tart shell has a tendency to slide around a bit, so anchor it to the plate by putting a small spoonful of the pastry cream mixture directly on the plate before placing the tart shell on it.) Fill the tart shell with the pastry cream mixture and spread it evenly with a spatula.
- Stem and quarter the strawberries and place them on top of the cream with one cut side down, spaced randomly but evenly. Peel the kiwi and slice it in half lengthwise. Slice each half into 1/2 -inch-thick half-moons. (If using green grapes instead of kiwis, slice the grapes in half.) Place the kiwi slices in the cream against the cut side of the strawberries. Peel the mango and cut it into thin slices about 1 x 1 inch. Place the mango in the cream next to the kiwi. Slice the blackberries in half if they are large and place them in the cream in random places. Fill the empty spots on the tart with raspberries, blueberries, and any extra mango. The goal is to cover the whole tart with fruit and not have any cream visible. The tart must be eaten the same day it is assembled or it will get soggy. If not serving the tart immediately, store it in the refrigerator; serve within 6 hours.
- 1 large egg yolk (about 20 grams), at room temperature
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 2 to 3 minutes, until pale and light. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Add the flour and paddle on low speed for about 30 seconds, until the flour is entirely incorporated. The mixture will look like wet sand. Add the egg yolk and mix until the dough comes together, about 30 seconds. Remove the dough from the bowl, press it into a disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 1 hour before using. The dough can be tightly wrapped in plastic and stored in the freezer for up to 2 weeks, or in the refrigerator for up to 5 days. If frozen, thaw it in the refrigerator overnight before using.
- In a medium saucepan, heat the milk on medium-high heat until just before it comes to a boil, when bubbles start to form around the edge of the pan. In a small bowl, thoroughly mix together the sugar, cornstarch, and salt. (Mixing the cornstarch into the sugar will prevent it from clumping when you add it to the egg yolks.) Whisk the egg yolks in a medium heatproof bowl until blended. Slowly whisk in the sugar-cornstarch mixture until completely incorporated. Remove the milk from the heat and slowly add it to the egg yolk mixture, whisking constantly, to temper the eggs.
- When the milk is all whisked into the egg yolk mixture, return everything to the saucepan and heat it over medium heat. Whisk continuously and vigorously for about 1 minute. At first the mixture will be very frothy and liquid; as it cooks more, it will slowly start to thicken until the frothy bubbles disappear, the mixture starts to steam, and the whole thing become more viscous. After 1 minute, stop whisking every few seconds to see if the mixture has come to a boil. If not, keep whisking vigorously. As soon as you do see it boiling, whisk vigorously for about 10 seconds, then immediately pour the pastry cream through a sieve into an airtight container. Stir in the vanilla. Cover with plastic wrap pressed directly against the surface of the pastry cream (to prevent a skin from forming) and let cool to room temperature. Refrigerate for at least 4 hours, until cold, before using. The pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
FABULOUS THREE-BERRY TART
An eye-catching tart features a cheesecake filling and colorful, fresh berry topping. Beautiful!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place animal crackers in food processor; cover and process about 1 minute or until crumbs are finely ground. In medium bowl, mix cracker crumbs, butter, cinnamon and 2 tablespoons sugar. Press mixture in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 8 to 12 minutes or until golden brown. Cool completely, about 20 minutes.
- In large bowl, beat cream cheese, 1/2 cup sugar and the lemon juice with electric mixer on low speed until blended. Add whipping cream; beat on high speed 3 to 5 minutes or until light and fluffy. Spread mixture in tart shell. Refrigerate at least 2 hours.
- Arrange berries on chilled filling. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush strawberry glaze over berries.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 70 mg, Fat 5, Fiber 3 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 27 g, TransFat 1 1/2 g
SUMMER BERRY TART
Celebrate summer berries with a fresh berry tart: a mascarpone and whipped cream filling in a rich all-butter crust you just pat in the pan. It's an impressive dessert that's ideal for new bakers.
Provided by Elise Bauer
Categories Dessert Baking Blueberry Mascarpone Raspberry Strawberry Tart
Time 2h20m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F. Place the oven rack in the middle of the oven.
Nutrition Facts : Calories 381 kcal, Carbohydrate 37 g, Cholesterol 86 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 139 mg, Sugar 17 g, Fat 25 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
RUSTIC THREE-BERRY TART
Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.
Provided by Ronne Day
Categories Dessert
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Add the butter and mix, on low, until the mixture looks sandy and there are no pieces of butter larger than a pea, about 2 minutes. The flour should hold together when you clump it with your fingers. Scrape down the sides and bottom with a spatula, if needed. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
- In a small bowl, mix the egg yolk and milk. With the mixer on low, add them to the flour mixture and mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).
- Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
- Position a rack in the center of the oven and heat the oven to 350°. Line a heavy-duty rimmed baking sheet with parchment.
- Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it's pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a 13- to 14-inch round. It's all right if the edges are a little ragged. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.
- In a large bowl, toss the raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it's more tart than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed.
- Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round, leaving a 2-inch border. Fold the edges of the dough over the edges of the fruit to create a rim. Work your way all around, pleating the dough as you go.
- Brush the dough evenly with the egg and sprinkle the sanding sugar directly on the dough and fruit.
- Bake until the dough is completely golden brown, 40 to 55 minutes. (Some of the juices will escape from the tart.) Transfer the baking sheet to a rack to cool.
- When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.
Nutrition Facts : ServingSize 8, Calories 310 kcal, Fat 150 kcal, SaturatedFat 10 g, TransFat 17 g, Carbohydrate 35 g, Fiber 4 g, Protein 4 g, Cholesterol 75 mg, Sodium 170 mg, UnsaturatedFat 5.5 g
EASY BERRY FRUIT TART
Make and share this Easy Berry Fruit Tart recipe from Food.com.
Provided by Manami
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450ºF.
- Make pie crust as directed on box for One-Crust baked shell using 9"pie plate.
- DO NOT PRICK CRUST.
- In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
- Sprinkle almond mixture over pie crust; gently press inches.
- Bake 9-11 minutes or until golden brown.
- If crust puffs in center, flatten gently with back of wooden spoon.
- Cool 20 minutes.
- Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
- Add sprinkling of ground almonds.
- Top with berries.
- Refrigerate 2 hours or until serving time.
- Just before serving, sprinkle tart with powdered sugar.
- Store covered in refrigerator.
Nutrition Facts : Calories 438.4, Fat 30.9, SaturatedFat 12.9, Cholesterol 42.3, Sodium 398.8, Carbohydrate 36.9, Fiber 2.5, Sugar 9.1, Protein 4.5
MIXED BERRY TART
This berry tart is light and fresh! Refrigerate any leftovers.
Provided by janet
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
- Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
- Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
- Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
- Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g
FRESH BERRY & ALMOND TARTS
We had a "Taste of Home" party with friends who love to try new recipes. These appetizers were a hit. -Sheila Wyum, Rutland, North Dakota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 tarts.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 195 calories, Fat 12g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 135mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
BERRY CUSTARD TART
A buttery crust filled with thick custard and topped with fresh berries.
Provided by Culinary Ginger
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F/220°C.
- In a small bowl mix the egg yolk, water and vanilla extract. Set aside.
- Add the flour, sugar, salt and butter to a food processor. Pulse until small crumbs are formed. With the food processor running, add the egg and water mixture through the feed tube until it comes together in a ball. If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball. Remove the dough and wrap in plastic wrap for 10-15 minutes, or up to 24 hours in the refrigerator.
- Using a piece of parchment paper larger than the tart pan, lightly flour the paper and roll out the dough using a rolling pin until you get a circle that is slightly larger than your tart pan.
- Lift the dough using the parchment paper and lay the dough into the tart pan and it press up the sides. Use a rolling pin over the pan to cut off excess dough. Prick the entire dough with a fork evenly to prevent the dough bubbling. Bake for 10-15 minutes or until golden brown.
- Set aside and allow to cool.
- In a medium saucepan, stir together the milk and sugar over medium heat bring to a boil.
- While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolks and egg. Stir the cornstarch into the eggs until smooth. Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking. Add the rest of the milk slowly to the egg mixture while whisking.
- Return the mixture to the saucepan over low heat stir the mixture constantly stirring so the eggs don't burn on the bottom of the pan, until thickened. Once the custard has thickened, remove from the heat. Stir in the the vanilla and mix until well incorporated. Transfer the custard into a glass storage dish and put plastic wrap directly on top of the custard to prevent a skin. Cover with a lid and refrigerate until ready to use. Can last up to 1 week refrigerated.
- Add the cooled custard to the cooled tart shell and smooth the top and spread to the edges. Top with the berries.
Nutrition Facts : Calories 254 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 slice, Sodium 157 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CLASSIC FRENCH FRUIT TART
This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.
Categories Desserts
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Make the Crust: Complete the pâte sucrée through baking and cooling.
- Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
- Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
- Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
- Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
- Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.
Nutrition Facts : Calories 349, Fat 16 g, Carbohydrate 47 g, Protein 5 g, SaturatedFat 10 g, Sugar 29 g, Fiber 2 g, Sodium 95 mg, Cholesterol 108 mg
THE BEST CLASSIC FRUIT TART RECIPE (VIDEO)
Delicious fruit tart recipe with creamy cheesecake and lemon curd filling, buttery crust, and loads of mixed fruit and berries!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 16
Steps:
- Prepare the tart shell first. Place flour, salt and sugar into a food processor and pulse to combine. Cube the butter beforehand and place into the freezer until icy cold. Add cold butter into the food processor and pulse into fine crumbs. Add the cold heavy cream 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together but stays slightly crumbly.
- Transfer the dough directly onto a tart tin; I used an 11-inch pan but a smaller pan will also work. Using your hands, spread the dough to the edges, creating a thick rim and even bottom. Pierce the bottom with a fork to prevent air bubbles. Place the tart shell into the freezer for 30 to 60 minutes and allow it to chill. Un-chilled tart shell will shrink once it's in the oven!
- Preheat oven to 375F. Bake chilled tart shell for about 25 minutes, or until the edges are golden brown. Remove from oven and allow the shell to cool completely before handling or filling.
- While the shell is chilling, prepare the lemon curd. In a medium saucepan, whisk together the lemon juice (strain to remove pulp and seeds), eggs, egg yolks and sugar. Cook the mixture over medium heat, stirring constantly, until it thickens into a custard, about 7 minutes. To the hot custard, add the butter and vanilla; whisk until butter is completely melted. Cover the lemon curd with plastic wrap so it touches the surface; cool in refrigerator.
- Once tart shell and lemon curd has cooled, prepare the cheesecake filling. Pour cold heavy cream into a mixer bowl and add the sugar and vanilla extract. Whisk on medium speed to soft peaks. Add the whipped cream cheese, softened at room temperature. Whisk again until mixture is smooth.
- To assemble the tart, pour the cooled lemon curd first over the shell. Then add the cheesecake filling on top and use an off-set spatula to spread it evenly to the edges. The lemon curd will rise to the surface around the edges. Top with your choice of fruit and berries: blackberry, blueberry, raspberry, strawberry, apricot, peach, kiwi, cherry, pineapple, etc.
- Place the fruit tart into the refrigerator and allow it to chill for a few hours or overnight before serving.
Nutrition Facts : Calories 958 kcal, Carbohydrate 98 g, Protein 12 g, Fat 60 g, SaturatedFat 36 g, TransFat 1 g, Cholesterol 314 mg, Sodium 549 mg, Fiber 3 g, Sugar 65 g, UnsaturatedFat 20 g, ServingSize 1 serving
MARY BERRY'S PASSIONFRUIT TART WITH ORANGE PASTRY
Mary Berry's fresh and zingy tart is a passionfruit twist on a tarte au citron, with crisp buttery orange-scented pastry and a smooth, piquant filling.
Provided by Mary Berry
Categories Baking
Number Of Ingredients 1
Steps:
- To make the orange pastry, measure the flour, butter, icing sugar and orange zest into a food processor. Whiz until the mixture resembles breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to the tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for a minimum of 30 minutes. Preheat the oven to 200°C/180°C fan/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake in the oven for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3. Slice the passionfruit in half and remove the pulp. Sieve the pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, double cream and sugar, and beat well until combined. Mary's tips: Can be made up to a day ahead. Freezes well. Transfer the passionfruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35-40 minutes, until the custard is just set in the middle with a very slight wobble. Leave to cool, then place in the fridge to chill. Dust with icing sugar and serve at room temperature with cream on the side.
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