FRESH FRUIT TARTS
This recipe is for one big tart or four little tarts. The shells of individual tarts will bake a little faster, so watch them carefully as they bake. Also, use any fruit you want. Apples and bananas don't work well because they get brown and mushy. You can also use just one kind of fruit or many different kinds. For this recipe, I used some figs from my tree in my backyard! Go foraging in your neighborhood and see what you can find.
Provided by Duff Goldman
Categories dessert
Time 2h10m
Yield One 9-inch tart or four 4-inch mini tarts
Number Of Ingredients 21
Steps:
- Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
- Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
- Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
- Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
- In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
- Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
- Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
- Bake the tart shell or shells: Preheat the oven to 400 degrees F.
- Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
- Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
- Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
- Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
- Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
- Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
- Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
- Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
- Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
- Cut and serve immediately or refrigerate for up to 12 hours.
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.
HEALTHY FRESH FRUIT TART
Make and share this Healthy Fresh Fruit Tart recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note: To make the yogurt cheese, spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth.
- Place over a bowl, cover, and refrigerate for 4 hours, or until very thick.
- In a food processor, puree the cottage cheese, honey and vanilla for about 3 minutes, or until smooth.
- Transfer to a medium bowl.
- Fold in the yogurt cheese.
- Cover and refrigerate.
- To keep the dough from drying as you work, unroll it onto a counter and cover with a barely damp towel.
- Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate.
- Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit.
- Coat the top with no-stick spray.
- Repeat with the remaining 3 sheets, spraying each.
- Bake at 375*F.
- for 5 to 7 minutes, or until golden brown.
- Let cool.
- Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula.
- Arrange the star fruit, mangoes and papaya on the surface.
- Melt the preserves in a smanll saucepan.
- Brush over the fruits to glaze them.
- Enjoy!
Nutrition Facts : Calories 184.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 4.3, Sodium 147.9, Carbohydrate 31.4, Fiber 1.7, Sugar 22.7, Protein 12.9
GLUTEN- AND DAIRY-FREE FRESH FRUIT TART
My rendition of the fresh fruit tart I grew up infatuated with is free of gluten and dairy but full of luxurious flavors. The silky rich pastry cream is at once insanely vanilla-forward, custardy and an excellent contrast to the super-short, salty-sweet and buttery (without actually having real butter!) crust. Fresh seasonal fruit on top is the crowning glory. This recipe does require a few hours of waiting for the components to chill, bake, cool and set, but it all pays off in the end when you slice into your gorgeous fruit tart. With that said, there's a lot you can do ahead of time. The filling can be made the night before and kept covered and refrigerated until it comes time to assemble the final fruit tart; the tart crust can also be baked ahead of time.
Provided by Food Network
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 19
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.
FRESH FRUIT TART WITH MASCARPONE
I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.
Provided by Sarah
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
- Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
- While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
- Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
- Glaze the entire top of each tart gently using a pastry brush.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 43.2 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 132 mg, Sugar 28.2 g
HOMEMADE FRESH FRUIT TARTS
This fresh fruit tart is the dessert equivalent of a well-tied elegant silk scarf, rather than lined up in precise rows, the fruit is arranged in a casual, accidental-looking style. All the tart components can be made in advance and assembled just before serving. Created by Ina Garten. From the April 200 issue of O, The Oprah Magazine. Select about 4-5 different fruits; choose tropical, citrus and berries, or just a nice melange. Haven't posted chill times nor have included the time allowed for making parts of the recipe, days in advance.
Provided by Manami
Categories Dessert
Time 1h40m
Yield 1 beautiful fresh fruit tart
Number Of Ingredients 18
Steps:
- PASTRY:.
- Combine flour, sugar and salt and place in freezer for 30 minutes.
- Cut butter into 1/4" pieces.
- Put flour mxiture in the bowl of a food processor fitted with a steel blade.
- Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
- Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
- Preheat oven to 375ºF.
- Remove dough from refrigerator and let sit 5 minutes.
- Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
- Place dough in pan and cut off excess dough with a sharp knife or your thumb.
- Line tart shell with aluminum foil, then fill with dried beans or rice.
- Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
- Bake another 20 minutes until browned. Cool to room temperature.
- PASTRY CREAM:.
- In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
- In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
- Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
- Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
- Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
- Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
- ASSEMBLY & GARNISHES:.
- Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
- Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
- (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
- Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
- GLAZE:.
- In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
- Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
- *TIP: Don't be afraid to be creative, this is the perfect palette!
Nutrition Facts : Calories 2743.4, Fat 133.7, SaturatedFat 79.8, Cholesterol 958.8, Sodium 1396, Carbohydrate 362.4, Fiber 6.8, Sugar 174.6, Protein 35.1
FRESH FRUIT TART
So simple and yet so elegant, this pretty tart is sure to impress. Best of all, its versatile ingredients let you serve it using fresh berries one time, and sweet summer fruits the next.
Provided by Taste of Home
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
FRUIT TART
Make and share this Fruit Tart recipe from Food.com.
Provided by topchefddb
Categories Dessert
Time 2h
Yield 6 Tarts, 6 serving(s)
Number Of Ingredients 15
Steps:
- Start by making the cream filling, you need this chilled to finish your tarts.
- Bring milk to just under a boil, in a heavy bottomed pan. Meanwhile mix egg yolks and sugar together in a heat proof bowl until it resembles a paste.
- Sift flour and cornstarch into eggs. Stir into eggs, the eggs will be like a thick. Paste. Stir out any lumps.
- add a small stream of the scalded milk to eggs,being careful not to add too much, as the eggs will cook and curdle.
- once the egg mixture is tempered, put the eggs/milk mixture into the pan with the rest of the milk, on medium heat. Stir or whisk constantly. The flour and starch will quickly thicken the creme. Do not stop stirring. Make sure you leave the creme to come to a boil, and big bubbles come to the top. Boil for at least 2 minutes, otherwise your creme will taste like flour, and will thin after cooling.
- Remove from heat, whisk in vanilla and brandy or other liqueur.
- Put into clean container and cover surface with plastic wrap so that a skin does not form.
- chill.
- Whisk again, or beat with an immersion blender just before assembling your tarts.
- Make pastry dough.
- I use a mixer.
- Beat butter until soft.
- add sugar, beat till light and fluffy.
- Add 1 egg, slightly beaten, mix until just incorporated.
- Whisk salt into flour.
- add flour and salt to mixer all at once and continue to mix on low speed until the mixture forms a ball.
- Divide dough into 6 equal size balls. Press each ball into about a 5 inch disk. Wrap each one in plastic wrap and refrigerate for at least 15 minutes.
- wit your fingers press the disk into the tart pans, going up the sides. The dough should come up and over the sides, trim excess with a knife. The crust will be about a quarter of an inch, make sure there us no space between the bottom and sides. Repeat for all 6.The
- prick the bottoms with a fork.
- Cover and put in freezer for 30 minutes.
- Bake on a cookie sheet in 350 degree oven for 17 minutes. They should be golden brown. Let cool.
- For glaze.
- heat apricot preserves in microwave until bubbly. Use a strainer and a spoon to make sure you remove any chunks from preserve.
- Glaze empty tart shells with apricot jelly.
- For topping.
- Slice kiwi fruit, arrange clean berries by type.
- Assembly.
- Remove tarts from pans and put on serving plates.
- Whisk creme. Fill each tart shell with creme, top with fruit, glaze fruit with pastry brush.
- Cover till ready to serve. Can be made hours ahead and kept in cool or refrigerator.
Nutrition Facts : Calories 568.6, Fat 20.6, SaturatedFat 11.8, Cholesterol 169, Sodium 244.5, Carbohydrate 84.5, Fiber 1.8, Sugar 44.7, Protein 8.2
FRESH FRUIT TART
Make and share this Fresh Fruit Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 363.6, Fat 15.5, SaturatedFat 8.9, Cholesterol 138.5, Sodium 133.6, Carbohydrate 51.5, Fiber 0.8, Sugar 22.7, Protein 5.7
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FRESH FRUIT TART RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Summer Fruit Pies & Tart RecipesCalories 144 per servingTotal Time 40 mins
- Preheat oven to 450 degrees F. Stir together flour and salt. Using a pastry blender cut in shortening until the pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat moistening the dough, using 1 tablespoon of water at a time, until all the dough is moistened. Form the dough into a ball. Use your hands to slightly flatten the dough on a lightly floured surface. Roll the dough from the center to the edge into a circle about 12 inches in diameter.
- To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch tart pan with a removable bottom. Ease the pastry into the tart pan, being careful not to stretch the pastry. Press the pastry into the fluted side of the tart pan. Trim the pastry to the edge of the tart pan. Prick the bottom and side of the pastry generously with the tines of a fork.
- Stir together sour cream and sugar in a small bowl; spread over the cooled crust. Cover and chill for up to 2 hours. To serve, sprinkle with half of the coconut; arrange fruit on top. Sprinkle with the remaining coconut.
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From chelseasmessyapron.com
4.9/5 (8)Total Time 25 minsCategory Breakfast, Dessert, SnackCalories 113 per serving
- WET INGREDIENTS: In a small bowl, stir together the 1/2 cup + 1 tablespoon almond butter and 1/4 cup honey. Add the 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Stir until smooth.
- OAT FLOUR: Add old fashioned oats to a blender or food processor. Pulse or blend until the oats resemble flour with no big chunks of oats. Remove from the blender and measure (measure AFTER being blended).
- DRY INGREDIENTS: Add the 1/2 cup Rice Krispies cereal, 1/4 cup oat flour, and 1/2 cup old fashioned oats to the wet ingredients. Gently stir until combined and let stand to absorb the liquid and soften the oats for about 5-10 minutes. While it's sitting, begin prepping the fruit by washing and thoroughly drying(slice or chop as needed).
- FINISH TART SHELLS: If the mixture is too wet, add in some more oat flour and if it's too dry, add a bit more almond butter or honey. Form balls with the dough, compressing the dough in your hand tightly. Once you have a ball shape, press your thumb in the middle of the ball and then gently form a tart shell by pinching the edges of the shell. Place shells on a plate or tray lined with parchment (they'll stick a little without the parchment paper).
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From recipeshappy.com
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From preheatto350.com
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From lemonblossoms.com
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From healthyeatingforfamilies.com
FRESH FRUIT TART - RECIPESRUN
From recipesrun.com
TART WITH FRESH FRUIT RECIPE - EAT SMARTER
From eatsmarter.com
HEALTHY START WITH FRESH FRUIT TART! – TRUST FOODS
From trust-foods.com
FRUIT TART RECIPES | ALLRECIPES
From allrecipes.com
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From foodnetwork.com
HEALTHY FRUIT TARTS RECIPE - SHOW ME THE YUMMY
From showmetheyummy.com
HEALTHY FRESH FRUIT AND CREAM TART RECIPE - EAT THIS NOT …
From eatthis.com
FRESH FRUIT TART WITH VANILLA PASTRY CREAM - FLAVOUR AND ...
From flavourandsavour.com
ITALIAN FRUIT TART WITH PASTRY CREAM | CROSTATA DI FRUTTA
From recipesfromitaly.com
NUTRITION IN A WHOLE FOODS FRUIT TART - HEALTHFULLY
From healthfully.com
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