No Skill Fruit Tart Food

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NO SKILL FRUIT TART



No Skill Fruit Tart image

Just like a seasonal fruit pie--wonderful for people who have trouble making the perfect crust. My favorite is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!

Provided by EBSEPKE

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 cups all-purpose flour
½ teaspoon salt
1 cup shortening
½ cup cold water
3 tablespoons sugar
2 tablespoons cornstarch
2 cups sliced fresh peaches
1 cup fresh blackberries

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.
  • In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.
  • Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.
  • Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 45.4 g, Fat 34.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 10.1 g

NO SKILL FRUIT TART



No Skill Fruit Tart image

Just like a seasonal fruit pie--wonderful for people who have trouble making the perfect crust. My favorite is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!

Provided by EBSEPKE

Categories     Fruit Tarts

Time 45m

Yield 6

Number Of Ingredients 8

2 cups all-purpose flour
½ teaspoon salt
1 cup shortening
½ cup cold water
3 tablespoons sugar
2 tablespoons cornstarch
2 cups sliced fresh peaches
1 cup fresh blackberries

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.
  • In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.
  • Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.
  • Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 45.4 g, Fat 34.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 10.1 g

NO-BAKE FRUIT TART



No-Bake Fruit Tart image

This tart is special because it uses a variety of fruit! In fact, I think the tart is even better and more special that way! So of course, this got me to thinking about life. And diversity. And how we, as a people, are truly better together. We are more interesting. We get more flavors and textures and colors. We can live in harmony and are more interesting and better because of the red cherry that's adjacent to the fuchsia raspberry. We are better together. And about this tart... it couldn't be easier to make. A store-bought crust works really well, here! (If you want to bake a homemade crust, I'm sharing my recipe for that below, too). Then the filling is basically a no-bake cheesecake. You don't even have to wait for it to "set" in the fridge. You just really have to beat the cream cheese and whipping cream real good until you get to super stiff peaks.

Provided by Vallery Lomas

Categories     dessert

Time 2h15m

Yield One 9-inch tart

Number Of Ingredients 7

One 8-ounce package cream cheese, chilled
3/4 cup heavy whipping cream, chilled
1/2 cup confectioners' sugar
1 teaspoon vanilla extract (optional)
One 9-inch prepared graham cracker crust or see Cook's Note
Assorted fresh fruit, pitted, if necessary (I used cherries, strawberries, blueberries, raspberries, 1/2 peach, 1 nectarine and 1/2 kiwi)
1/4 cup jelly or jam, any flavor (for brushing over the fruit to make it shine; optional)

Steps:

  • Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). You want the filling to really thicken up. (If your cream cheese was at room temperature, it won't get thick and that's fine -- it will set beautifully while in the refrigerator.)
  • Spread the filling evenly into your crust. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Arrange on top of the tart.
  • Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Brush it all over the top of the fruit. (This will help "preserve" the tart while it's in the fridge.)
  • Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!

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