Freedom Fruit Tart Food

FREE-FORM FRUIT TART

Steps:

• Spread pastry cream evenly on the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at outside edge and working in towards the center. For a "fruit salad" tart, toss fruit in a bowl with a drop of Kirsch (optional). Pile the fruit on the pastry cream.
• Edge the crust with the nuts and sprinkle on fruit at the edge of the tart. Either brush glaze on the fruit or sprinkle with confectioner's sugar.
• For the dough: Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow to become pasty. Add egg and liquid, and continue to pulse until the dough forms a ball.
• Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using.
• To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment- or foil-lined cookie sheet, or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under 1/2-inch of dough along the edge of the dough, then flute the edge as if it were a pie, to make the edge stand up. Use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside. Repeat all around the edge of the crust.
• Pierce the dough with a fork before baking. Place the dough on the middle rack of a preheated 400 degree oven. Lower temperature to 350 and bake for about 20 minutes. Remove the pan from oven and transfer to a rack to cool. For the Pastry Cream: Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly.
• Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour. Stir in liqueur just before using pastry cream. For the glaze: In a small saucepan bring the preserves and water or liqueur to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes. NOTE: If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.

GLUTEN- AND DAIRY-FREE FRESH FRUIT TART

Steps:

• For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.
• As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.
• Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.
• For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.
• Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.
• Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.
• For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.

FREEFORM FRUIT TART

Steps:

• Preheat oven to 400 degrees.
• Combine plums, raspberries, and splenda and toss gently to combine.
• Roll out pie crust to 12 inches (store bought crusts are usually 9 inches so a little rolling is required).
• Place pie crust on parchment paper on baking sheet.
• Mound fruit in center of dough, leaving 2-3 inch border around edge.
• Fold dough up over fruit, continue around tart overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure.
• Working quickly, brush dough with water and sprinkle evenly with 1 tablespoon sugar.
• Bake until crust is golden brown and fruit is bubbling, 50 to 55 minutes.
• Cool tart about 20 minutes.
• Other delicious combinations: peaches and blueberries or apricots and blackberries.

QUICK AND EASY FRUIT TARTS

Steps:

• For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
• Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
• Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
• Bake in the lower half of the oven until golden and crisp, about 20 minutes.
• For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
• Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

FREEDOM FRUIT TART

Steps:

• Preheat oven to 400*F.
• On lightly floured surface, unfold puff pastry sheet.
• Cut pastry on a fold line to remove 1 (9"by 3") strip;set aside.
• With floured rolling pin, roll remaining larger pastry piece into about a 14" by 8" rectangle and transfer to a large cookie sheet.
• With a sharp knife, trim pastry to make straight edges.
• On a floured surface, roll remaining pastry strip into 16" by 3" rectangle: fold in half to form 8"by 3"rectangle, then cut lengthwise into 3 equal strips.
• Unfold strips.
• Moisten edges of pastry on cookie sheet (with finger dipped in water).
• Place one pastry strip on dampened edge of each long side of the rectangle; trim to fit.
• Cut remaining pastry strip crosswise in half and place each half along short sides of rectangle, overlapping strips on long sides.
• With a rolling pin- lightly roll over dough to seal edges.
• With a fork prick dough rectangle (inside the strips) at 1/4" intervals to prevent puffing during baking.
• Bake tart shell 13 to 15 min or until lightly browned.
• (If the center of the pastry puffs up, open oven and press down with the back of a spoon after 7 min baking) Remove pastry from cookie sheet and cool on a wire rack.
• Meanwhile in a small bowl with a spoon or fork, mix cream cheese, heavy cream,sugar, and 1tbs liqueur until smooth (although some small lumps of cream cheese may remain).
• Spread cream cheese filling into cooled pastry shell.
• You can arrange fruit however you like although it was recommended to me to make rows of fruit down the long side of the tart (a row of grapes, a row of kiwis, a row of strawberries).
• Stir remaining 1 t.
• liqueur into the melted apricot jam.
• Brush jam mixture over fruit.
• If not serving right away, cover and refrigerate up to 8 hrs.