NO-FUSS FRUIT TART
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- This is perhaps one of the most useful desserts you can have in your repertoire. Not that it is the job of a dessert to be useful: a dessert exists merely to delight. Still, dinner does need to be made, even when there's precious little time for it, and that should be a delight, too. So here's the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.
- All you do is bash a few graham crackers a day or so in advance and make the base - getting one course out of the way early is my way of managing - then stir lemon curd and cream cheese together, and use this cream to line the crumb-covered tart pan. I use store-bought lemon curd here, but even if it comes out of the jar, it must be of good quality. And when it is whipped into the cream cheese, that cream cheese must be at room temperature, as should the lemon curd in its jar. The combination produces a layer of what tastes like cheesecake cream: light, lemony, luscious.
- I used to put the berries on top of the cream pretty much last-minute, but then I found that a leftover wedge, after the party, looked inviting after being in the refrigerator overnight, and so I now finish assembling the tart ahead of time. But if you prefer to add the fruit nearer to serving, I completely understand.
- Don't feel you must obey the fruit orders too literally: any mixture of berries (or indeed other fruit) would do, and you could well use a smaller amount and top the tart less extravagantly.
- Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes.
- In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, covering the base evenly.
- Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
- Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.
- Make Ahead Note:
- The tart can be made 1 day ahead. Cover loosely with plastic wrap or aluminum foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days.
- Freeze Note:
- The tart, without fruit topping, can be frozen for up to 3 months if made with regular cream cheese, but be warned it may "weep" on thawing, so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its pan) in a double layer of plastic wrap and layer of aluminum foil. To thaw, unwrap and cover loosely with plastic wrap then thaw overnight in the refrigerator. Decorate and serve as directed in the recipe.
ELSWET'S NO - BAKE FRUIT PIES
This recipe has the virtue of being great for ANY fruit, ANY occasion. It's fine for everything! Just after a daily meal or on a special occasion, this pie is the BOMB! Not only is good with any meal, but you can change the pie filling flavor with no problems! You can even make one pie one flavor, and the second pie a completely different flavor! You can use any kind of crust you want, from two pre-baked pie shells to graham crackers with a little sugar and melted butter (like for the no-bake cheesecake you buy in a box mix). You can even use ground Oreo cookies for the pie crusts and a chocolate pudding instead of the fruit mix!
Provided by Pagan
Categories Pie
Time 1h15m
Yield 2 Pies
Number Of Ingredients 6
Steps:
- Prepare dream whip according to directions, or ensure Cool Whip is room temperature.
- Combine powdered sugar and cream cheese.
- When mixer is cleaned, whip this mixture until ixed smooth.
- Combine dream whip[or Cool Whip] and cream cheese mixture.
- Divide this mixture evenly into halves.
- Put pecan pieces into 1 half of mixture.
- With pie shells, evenly divide this nut mixture, 1/2 into the bottom of each pie shell.
- Take plain mixture and evenly divide this into each pie shell on top of the pecan mixture.
- LAYER IT!
- DO NOT STIR!
- Put pie filling evenly over top of each pie.
- Chill in refrigerator overnight if possible.
- If not, chill for the duration of dinner.
Nutrition Facts : Calories 2834.9, Fat 198.7, SaturatedFat 48.4, Cholesterol 124.7, Sodium 1152.6, Carbohydrate 257.6, Fiber 17, Sugar 178.6, Protein 29.1
NO FUSS FRUIT PIE -KAREN LITTLE
Make and share this No Fuss Fruit Pie -Karen Little recipe from Food.com.
Provided by Lastar Wellness
Categories Pie
Time 1h10m
Yield 9 pies, 9 serving(s)
Number Of Ingredients 4
Steps:
- Thaw pastry sheets at room temperature 30 minute Preheat oven to 400 degree. Mix egg and water.
- Unfold pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1" of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with forck to seal. Brush with egg mixture. Cut several 2" slits in top of pastry.
- Bake 30 minute or until golden. Cool on baking sheet on wire rack at least 15 minute Cut into squares.
Nutrition Facts : Calories 308.4, Fat 21.3, SaturatedFat 5.4, Cholesterol 23.5, Sodium 143.5, Carbohydrate 24.6, Fiber 0.8, Sugar 0.5, Protein 4.7
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
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