BEAUTIFUL SUMMER FRUIT TART
This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!
Provided by larkspur
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Mix water and vanilla extract together in a small bowl.
- Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
- Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
- Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
- Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 24 g, Cholesterol 55.3 mg, Fat 17.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 133.4 mg, Sugar 13.3 g
CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
SUMMER BERRY TART
A super easy tart made with shop bought puff pastry slathered in sweet cream cheese and covered in the most delicious Summer berries! The perfect way to use up all your berries.
Provided by anniesnomsblog
Categories Tarts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
- Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
- Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
- Pour onto cooled pastry and smooth with a small spatula.
- Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
- Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.
Nutrition Facts : Calories 186.5, Fat 12.3, SaturatedFat 4.4, Cholesterol 14, Sodium 114.7, Carbohydrate 16.1, Fiber 1.8, Sugar 5.2, Protein 3.6
SUMMER FRUIT TART FROM ALMOND BREEZE®
Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
- Pour custard into tart crust and top with fruit.
- Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g
SUMMER BERRY AND ALMOND TART
No idea who Damien is..... But the pastry for this recipes was called 'Damien's Flaky Pastry' so 'Damien's Flaky Pastry' it remains. My guess is he must be one of 'The Australian Women's Weekly' stable of chefs. I like his inclusion of orange zest in the pastry. I haven't yet made this tart but, when I do, to enhance the orange flavour which blends SO well with berries, I intend to sneak in a teaspoon of orange juice in place of a teaspoon of the water. I found this recipe on The Australian Women's Weekly website.
Provided by bluemoon downunder
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- DAMIEN'S FLAKY PASTRY:.
- Sieve the flour and icing sugar, sprinkle with salt and orange zest.
- Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
- Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
- Refrigerate for an hour before using to line tart casing.
- Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
- Allow to cool before lining with the frangipane.
- FRANGIPANE:.
- Cream butter, vanilla and sugar together.
- Work in 1 egg at a time until emulsified.
- Sift over the flour and almond meal and proceed to gently fold together.
- To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
- Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
- Allow to cool before serving.
- The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.
Nutrition Facts : Calories 692.9, Fat 47.5, SaturatedFat 25.1, Cholesterol 153.5, Sodium 131, Carbohydrate 60, Fiber 3.4, Sugar 25.5, Protein 9.7
SUMMER BERRY MINT CREAM TART
Categories Milk/Cream Mixer Dessert Bake Kid-Friendly Blueberry Raspberry Strawberry Mint Summer Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make the shell:
- In a bowl with an electric mixer cream the butter with the sugar, the salt, and the vanilla, add the flour, and blend the mixture until it forms crumbs that become a dough when pressed together. Turn the crumbs into a buttered 10-inch tart pan with a removable fluted rim, press them firmly onto the bottom and up the side of the pan, and chill the shell for 30 minutes. Prick the shell all over with a form, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 15 minutes, remove the rice and the foil carefully, and bake the shell for 10 minutes more, or until it is golden. Let the shell cool in the pan on a rack for 5 minutes, remove the side of the pan, and let the shell cool completely. (The shell will be very crisp and cookie-like.)
- Make the mint cream:
- In a small saucepan bring the milk to a boil with the mint, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Strain the milk through a fine sieve into a bowl, pressing hard on the mint. In the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch, and the vanilla, whisk in the milk, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 3 minutes (it will be very thick), transfer it to a bowl, and chill it, its surface covered with plastic wrap, for 4 hours, or until it is firm. The pastry cream may be made 1 day in advance and kept covered and chilled. In a chilled bowl with an electric mixer beat the heavy cream until it holds stiff peaks. Whisk the pastry cream until it is smooth, whisk in half the whipped cream, and fold in the remaining whipped cream gently but thoroughly.
- Arrange the shell on a large plate and fill it with the mint cream. Stand the strawberries, hulled ends down, in the mint cream, scatter the blueberries and the raspberries over and between the strawberries, and chill the tart for 1 hour. The tart may be made 1 day in advance and kept covered loosely and chilled.
More about "summer berry tart food"
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Estimated Reading Time 5 minsPublished 2015-06-03
- Mixed Berry Pie Bars. A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible. Get This Recipe.
- Retro Strawberries-and-Cream Pretzel Tart. A pretzel crust and cream cheese filling make this retro Southern dessert irresistible. Get This Recipe.
- Blueberry Crumble Pie. A cinnamon-scented streusel allows the perfect, purple, lemon-enhanced blueberries to bubble up around the edges creating a rustic stunner of a pie.
- Blueberry Peach Slab Pie. A slab pie is a shallow pie baked in a rimmed baking sheet instead of a pie pan—that means more buttery, flaky crust and blueberry-peach filling to go around.
- Glazed Blueberry-Blackberry Turnovers. Bright ginger and lime give this fruity, sweet hand-pie filling a zippy finish. Get This Recipe.
- Strawberry-Rhubarb Galette with Buckwheat Crust. Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look.
- Easy Fruit Tart with Pecan Cookie Crust. A nutty cookie crust filled with lemon curd–spiked whipped cream makes a delectable base for your favorite summer berries.
- Blueberry Hand Pies. Because hand pies are the adorable, portable version of full-size pies that everyone loves. Get This Recipe.
- Peach-Blueberry Ice Cream Pie. The only trick to this fruit-flecked pie is making sure it gets at least six hours in the freezer to firm up. Get This Recipe.
- Cranberry-Lime Pie. Don't relegate cranberries to the Thanksgiving table. This dessert has the summery spirit of a Key lime pie, but the bright red pop of tart cranberry curd.
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- Earl Grey Blueberry Tart. Another vegan and no-bake tart made with the sweet delicious flavors of blueberries, Earl Grey tea, and coconut cream. The blueberries give the tart a rich purple color that will get lots of oohs and ahhs from the guests you serve it to.
- Blueberry Ocean Tart. This blueberry ocean tart is a vegan and gluten-free recipe that is made with a blend of superfoods to give it its gorgeous blue color.
- Cranberry Curd Tart With White Chocolate Mousse and Biscoff Cookie Crust. A heavenly tart recipe that features a layer of cranberry curd, placed on top of a sweet layer of white chocolate mousse, that sits inside a crumbly cookie crust.
- Raspberry Chocolate Torte. Similar to the raspberry chocolate tart we previously mentioned, but in torte style. This tart has a rich raspberry filling and cakey chocolatey layers that make for a delectable dessert.
- Cranberry Orange Curd and Gingersnap Tart. This cranberry Orange Curd and Ginger Snap Tart has all those fresh flavors we love packed into one deliciously tasty dessert.
- Dark Berry Tart With Basil. The rich purple color of this dark berry and basil tart makes it look incredibly sophisticated and decadent. It's dairy-free, gluten-free, and vegan, with a base made out of Medjool dates, almonds hazelnuts, sunflower seeds, coconut oil, and sea salt.
- Raspberry Chocolate Ganache Tart. Yes, chocolate certainly belongs with everything. In fact, some foods just taste better when covered in chocolate - like strawberries for example!
- Blueberry Lemon Curd Tart. This vibrant tart features a lemon curd layer followed by a sweet blueberry filling. A gorgeous tart to serve during summer that is flavored with natural sweeteners like honey and fruit to give it its delicious flavor.
- Lemon Posset and Raspberry Tart. Lemon and raspberry is a fruity combo that compliments each other perfectly. This lemon raspberry tart is made with a pastry crust, lemon posset filling - made with lemon juice and zest, combined with sugar, double cream, and gelatine - raspberry jelly, and garnished with candied lemon zest.
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- Preheat the oven to 375°. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut each rectangle on the diagonal to form 2 triangles. Refrigerate until the pastry is chilled, about 10 minutes.
- Separate the triangles so they’re evenly spaced. Bake the pastry for 25 minutes, or until nicely browned and crisp.
- Meanwhile, in a saucepan, bring the sugar and water to a simmer over moderate heat. Add the blackberries and cook, stirring, for 1 minute. Add the raspberries and cook for 10 seconds. Stir a few times; transfer to a bowl.
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