Ina Garten Fresh Fruit Tart Food

PAVLOVA FRUIT TART

Steps:

• Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.
• Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce.
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
• "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.

HOMEMADE FRESH FRUIT TARTS

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!

INA GARTEN FRESH FRUIT TART

Steps:

• To make crust combine flour, sugar and salt in food processor or bowl. Cut butter into 1/4 inch pieces and add into food processor or bowl. If using a food processor pulse about 10 times until butter forms small bits, if using a pastry cutter and bowl then cut dough until small bits form. Add ice water and continue processing/cutting until the dough comes together. Shape the dough into a disc shape and cover with plastic wrap. Refrigerate for 30-45 minutes.
• Preheat oven to 375 degrees. Let the dough sit at room temperature for 5 minutes and then roll the dough into a large circle. Place dough into your 10 inch tart pan with removable bottom, cutting off excess dough with sharp knife. Line the dough with foil and fill with rice or dried beans. Bake the tart crust for 10 minutes and then remove the foil and beans or rice. Prick the crust with a fork and bake for another 20 minutes.
• Using electric mixer with paddle attachment or electric hand mixer beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow. Beat in cornstarch on low speed.
• Bring milk to a simmer in saucepan and slowly pour warm milk into the egg mixture, whisking steadily. Then pour mixture back into saucepan. Cook over medium heat while stirring constantly with a whisk until mixture is think, about 4 minutes. Bring to a boil, then bring heat to low and cook for 3 more minutes.
• Remove from heat. Mix in butter, vanilla, cream and cognac.
• Pour through strainer and into a bowl. Place plastic wrap directly onto custard and refrigerate until cold.
• Put baked tart shell on serving plate. Assemble tart by spreading pastry cream over tart crust. Place prepared fruit slices casually on top of custard.
• If you choose to use an apricot glaze melt jelly with 1 T water in a small saucepan and brush over fruit.

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

SUMMER FRUIT CROSTATA (INA GARTEN)

Steps:

• Pastry:.
• Place flour, sugar, and salt in food processor. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times till butter is size of peas.
• With motor running, add the ice water all at once through the feed tube. Pulse a few more times to combine, but stop just before the dough comes together.
• Turn dough out onto a well floured board, roll into a ball, cut in half, and form into 2 flat disks. Wrap disks in plastic wrap and chill for at least an hour in fridge.
• If you want only one crostata, freeze the second one.
• Preheat the oven to 400*F. Line a sheet pan with parchment paper.
• Roll pastry into an 11" circle on a lightly floured work surface. Move it to the sheet pan.
• Filling:.
• Cut peaches and plums in wedges, place in bowl with blueberries. Toss with 1 tbls. of the flour, 1 tbls. of the sugar, orange zest, and orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2" border.
• Combine the 1/4 cup flour, 1/4 cup sugar, and salt in food processor and add the butter. Pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20-25 minutes, until crust is golden and fruit is tender. Let the crostata cool for about 5 minutes. Use 2 large spatulas to move it to a wire rack.
• Serve warm or at room termperature. Enjoy!

FRESH FRUIT TARTS

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.

STRAWBERRY TART BY INA GARTEN RECIPE - (4.4/5)

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375°F. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve. Pastry cream: In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold. Yields 2 cups.