Winter Fruit Tarts Food

WINTER FRUIT TARTS

Steps:

• Combine cherry pie filling, cranberries, raisins and nuts in a medium bowl; set aside.
• Roll pie crust on a lightly floured surface.
• Cut 48 1 and 1/2 inch circles from pie crust with a biscuit cutter or glass.
• Place tiny rounds of crust into mini-muffin pans.
• Fill each crust with 1 teaspoon of filling mixture.
• Cut 48 small stars (or other shape) from remaining pie crust (re-roll dough as necessary).
• Place one small star on each tiny tart.
• Sprinkle each tart with sugar.
• Bake at 350F for 15 to 18 minutes.
• Cool on wire rack.
• Store loosely covered.

10 MINUTE FRUIT TART

Steps:

• Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

FRUIT TART

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.

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.

DEEP-DISH WINTER FRUIT PIE WITH WALNUT CRUMB

Steps:

• To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
• Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
• Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
• To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
• Position a rack in the lower third of the oven and preheat the oven to 375°F.
• To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
• Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
• Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
• Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

WINTER CITRUS CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough. Add the butter to a medium bowl and sift in the powdered sugar. Beat with an electric hand mixer on medium speed until smooth, about 1 minute.
• In a small bowl, beat the egg. Add to the butter mixture, beating well to incorporate.
• Sift in the flour, salt, and cocoa powder. Use a rubber spatula to mix the dough until the cocoa powder is evenly distributed.
• Using your hands, bring the dough together and shape into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, up to overnight. If chilling overnight, let the dough sit at room temperature for 15-20 minutes before rolling out.
• Preheat the oven to 350°F (180°C). Grease a 9-inch (22 cm) tart pan with nonstick spray.
• On a sheet of lightly floured parchment paper, roll out the dough to a 12-inch circle about ¼-inch (6 mm) ( thick. 7. Using the parchment, gently invert the dough into the tart pan. Press the dough against the bottom and sides of the pan, then roll the rolling pin over the top of the tart pan to cut off any excess dough. Using a fork, prick holes into the bottom of the dough to prevent puffing.
• Bake the crust for 18-20 minutes, until set. Remove from the oven and let cool completely on a wire rack, about 20 minutes.
• While the crust cools, make the pastry cream: In a small saucepan over medium heat, warm the milk and vanilla bean until the mixture reaches a low simmer, about 180°F (90°C). Do not bring the milk to a boil. Remove the pot from the heat and set aside to cool slightly, about 5 minutes.
• While the milk cools, add the egg yolks and sugar to a medium bowl. Using an electric hand mixer, beat on medium-high speed for 2-3 minutes, until the mixture turns pale yellow. Add the cornstarch and beat until well incorporated.
• Remove the vanilla bean from the milk, then gradually incorporate the milk into the egg mixture, whisking continuously, until smooth.
• Whisk in the butter, lemon, orange, and grapefruit zests. Return to the saucepan and cook, whisking constantly, until thickened, 2-3 minutes more. Let cool for 5 minutes.
• Assemble the tart: Fill the tart crust with the citrus pastry cream and use a spatula to smooth the top. 14. Transfer to the refrigerator to chill for 30-60 minutes, to set the pastry cream.
• Using a sharp knife, carefully remove the peels and pith from the blood oranges, grapefruit, and navel orange. Cut each fruit into ¼-inch (6 mm) thick rounds. Arrange the fruit in a single layer on a plate.
• Sprinkle the citrus slices with the granulated sugar. Using a culinary blow torch, caramelize the sugar. 17. Transfer the citrus slices to a paper towel-lined cutting board or baking sheet to absorb any excess moisture.
• Arrange the citrus rounds on top of the tart.
• Slice and serve.
• Enjoy!