Easy Summer Fruit Tart Food

BEAUTIFUL SUMMER FRUIT TART

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.

EASY SUMMER FRUIT TART

Steps:

• For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes.
• For the filling - combine the ingredients and whip/beat in stand mixer until fluffy.
• For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rosé wine gelée from Whole Foods.
• To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!

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.

SUMMER FRUIT TART

Steps:

• For crust, beat butter until smooth. Add icing sugar and lemon zest and cream together. Stir in egg yolks, one at a time, stirring well after each addition. Sift pastry flour and salt into butter mixture and stir just until dough comes together (turn out onto a board and bring together with your hands, if needed). Shape dough into a disc and chill for at least 1 hour.
• On a lightly floured surface, roll out pastry to ¼ inch thick. Sprinkle a 9-inch fluted tart pan (with 1 ½ inch sides) with a removable bottom with a little flour and line with pastry. Trim edges and press pastry up, so it stands about ¼ inch higher than the sides of the pan. Dock pastry with a fork and chill 20 minutes.
• Preheat oven to 350 °F. Bake pastry shell for 18 to 20 minutes, until edges are a light golden brown and center appears dry. Allow to cool.
• For filling, whisk together 1/3 cup raspberry purée, lemon juice, eggs, yolks, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. Remove from heat and cool to room temperature. Stir in remaining 1/3 cup raspberry purée and pour into cooled pastry shell.
• For fruit, slice peaches or nectarines and apricots and toss in lemon juice to prevent discolouration. Slice strawberries in half. Arrange fruit on chilled tart up to 2 hours before serving and chill until ready to serve.

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.

EASY FRUIT TART

Steps:

• Preheat oven to 400°F.
• Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
• Bake pie crust 10-12 minutes until golden.
• Cool.
• Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
• Blend in vanilla.
• Spread cream cheese mixture over crust to within 1/2 inch of the edge.
• Arrange fruit over cream cheese attractively.
• Dip bananas, peaches and nectarines in lemon juice to prevent browning.

FRESH FRUIT TART

Steps:

• To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F.
• Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.
• To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
• To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.
• Serve the same day of making. Refrigerate any leftovers.