EASY FRUIT TARTS RECIPES

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QUICK AND EASY FRUIT TARTS RECIPE | REE DRUMMOND | FOOD ...



Quick and Easy Fruit Tarts Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 40 minutes

Cook Time 15 minutes

Yield 8 to 12 servings

Number Of Ingredients 13

All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed 
1 pint blueberries 
2 cups halved strawberries 
1/3 cup granulated sugar 
2 teaspoons cornstarch
1 lemon, juiced 
Kosher salt 
2 tablespoons heavy cream 
1 cup heavy cream
1/4 cup powdered sugar, plus more for serving 
1 tablespoon vanilla 
1/4 cup fresh mint leaves, for garnish

Steps:

  • For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
  • On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
  • Add the blueberries and strawberries to separate bowls. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
  • Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
  • Bake in the lower half of the oven until golden and crisp, about 20 minutes.
  • For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
  • Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

MINI FRUIT TARTS RECIPE | ALLRECIPES



Mini Fruit Tarts Recipe | Allrecipes image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories     Fruit Tarts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 14 mini tarts

Number Of Ingredients 10

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

  • Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
  • Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
  • Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
  • Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
  • Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 17.4 mg, FatContent 6.9 g, FiberContent 2.6 g, ProteinContent 1.8 g, SaturatedFatContent 4.2 g, SodiumContent 54.1 mg, SugarContent 9.8 g

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