FRUIT TARTS NEAR ME RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

FRESH FRUIT TARTS RECIPE | DUFF GOLDMAN | FOOD NETWORK



Fresh Fruit Tarts Recipe | Duff Goldman | Food Network image

This recipe is for one big tart or four little tarts. The shells of individual tarts will bake a little faster, so watch them carefully as they bake. Also, use any fruit you want. Apples and bananas don't work well because they get brown and mushy. You can also use just one kind of fruit or many different kinds. For this recipe, I used some figs from my tree in my backyard! Go foraging in your neighborhood and see what you can find.

Provided by Duff Goldman

Categories     dessert

Total Time 2 hours 10 minutes

Cook Time 1 hours 0 minutes

Yield One 9-inch tart or four 4-inch mini tarts

Number Of Ingredients 21

3 large (42 grams) egg yolks
1/4 cup (57 grams) heavy cream
2 3/4 cups (413 grams) all-purpose flour, plus more for dusting
1 cup (226 grams) cold unsalted butter, cubed
1/2 cup (100 grams) granulated sugar
Pinch of kosher salt
4 large (56 grams) egg yolks
1/2 cup (100 grams) granulated sugar
3 tablespoons (30 grams) cornstarch
Pinch of kosher salt
2 cups (480 grams) whole milk
2 tablespoons (28 grams) unsalted butter, at room temperature
2 teaspoons (5 grams) pure vanilla extract
1/2 cup (165 grams) apricot jam
2 tablespoons water
1/2 pint strawberries
1/2 pint blueberries
1/2 pint raspberries
1 kiwi
1 mango
2 figs

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.

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     Desserts    Pies    Tarts    Fruit Tart Recipes

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

More about "fruit tarts near me recipes"

BEST FRUIT TART RECIPE - HOW TO MAKE FRUIT TART
This easy Fruit Tart has a simple shortbread crust and cream cheese filling for the perfect summer dessert.
From delish.com
Reviews 4.7
Total Time 15 minutes
Category dinner party, Summer, baking, dessert
  • Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.  Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.  Make filling: In a medium bowl using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream.  Spread filling over cooled crust and arrange fresh fruit on top.  In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
See details


VANILLA CREAM FRUIT TART RECIPE: HOW TO MAKE IT
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
From tasteofhome.com
Reviews 5.0
Total Time 50 minutes
Category Desserts
Calories 433 calories per serving
  • Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.
See details


10 BEST MINI FRUIT TARTS RECIPES | YUMMLY
From yummly.com
See details


FRUIT TART RECIPES | ALLRECIPES
Fruit Pizza II. Rating: 4.81 stars. 489. A fruit covered cookie crust that is shaped like a pizza. Try using star fruit, peaches, bananas, kiwi, orange slices, blueberries, and pineapples. By Kay Craft. caramel-colored sliced apples on a flaky pastry crust, shown on a painted ceramic plate.
From allrecipes.com
See details


FRESH FRUIT TART WITH VANILLA MASCARPONE CREAM - SALLY'S ...
May 19, 2016 · Ingredients 1/2 cup (120ml) cold heavy cream 8 ounces mascarpone, at room temperature 1/4 cup ( 30g) confectioners’ sugar 1/2 teaspoon pure vanilla extract seeds scraped from 1/2 vanilla bean (or use an extra 1 teaspoon pure vanilla extract)
From sallysbakingaddiction.com
See details


FRUIT TART RECIPE WITH SUGAR COOKIE CRUST - ALL ...
Bakery-Quality Sugar Cookie Fruit Tart - TipHero new tiphero.com. While the sugar cookie crust is baking, prepare the cream cheese filling: in a medium bowl, use a hand mixer and beat together the cream cheese, sugar and almond extract until smooth and creamy. Using a spatula, spread the cream cheese filling evenly over the cooled cookie crust.
From therecipes.info
See details


FIND FRUIT TART NEAR ME - ORDER FRUIT TART - DOORDASH
Fruit Tart Near Me. Order online for DoorDash’s super-fast delivery or pick-up. Best Fruit Tart in Manhattan. ... Golden crispy shells filled with a signature recipe of ricotta cheese, hints of cinnamon and chocolate chips. $7.90. Best Fruit Tart in Los Angeles.
From bing.com
See details


FRESH FRUIT TART – PORTO'S BAKERY
A buttery tart topped with a layer of Rosa's original sponge cake, vanilla custard, and an assortment of fresh fruit including locally grown, California strawberries and blueberries, imported mangoes, and other seasonal fruit Our tarts are decorated by hand, designs may differ slightly. Price: $25.75 each. Item prices are subject to change.
From portosbakery.com
See details


FRENCH FRUIT TART WITH VANILLA PASTRY CREAM - THE TASTY BITE
When I walk into a bakery, fruit tarts are always the first things that catch my eyes. All those wonderfully tempting cakes and chocolate creations are calling my name through the glass display cases, but the sheer beauty of the fruit tarts draws me in like no other. The fruits are glistening like oversized jewels, nestled on a layer of luxurious pastry cream, encased in a buttery, flaky crust ...
From thetastybiteblog.com
See details


FRESH FRUIT TART - CULINARY HILL
May 17, 2021 · Recipe tips and variations. Yield: This recipe makes 1 (9-inch) tart with 8 slices (including 4 cups pastry cream). Storage: Store leftovers covered in the refrigerator for up to 4 days. Make ahead: This fruit tart is a showpiece and should be served the day it is assembled.However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months.
From culinaryhill.com
See details


CLASSIC FRUIT TART WITH CUSTARD - BAKER BETTIE
Make the Shortbread Crust. Preheat the oven to 350 F (177 C). Prepare 9" (23 cm) round or an 14 x 4.5" (35.5 x 11.4 cm) rectangular tart pan with non-stick spray. In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once.
From bakerbettie.com
See details


FRUIT TART - THE CAKE CHICA
Jul 10, 2017 · In a microwaveable bowl, microwave the baking chips, heavy cream, lime zest and salt, stirring in 10 second intervals until chips are melted, about 30 to 60 seconds. Add one-third of the mascarpone cheese and whisk to combine. Add in the remaining mascarpone cheese and whisk until smooth. Stir in 2 teaspoons lime juice.
From thecakechica.com
See details


FRUIT TARTS - CRAZY FOR CRUST
May 12, 2020 · Remove from heat to cool. Once glaze and sugar cookie cups are done and cooled, make the filling. Beat the cream cheese with sugar and vanilla until smooth using a hand or stand mixer. Assemble the tarts: spoon about a tablespoon of filling into each cookie cup. Top with some fresh berries or other chopped fruit.
From crazyforcrust.com
See details


HEALTHY FRUIT TART {NO BAKING REQUIRED!} - CHELSEA'S MESSY ...
Jan 25, 2020 · Remove from the blender and measure (measure AFTER being blended). DRY INGREDIENTS: Add the 1/2 cup Rice Krispies cereal, 1/4 cup oat flour, and 1/2 cup old fashioned oats to the wet ingredients. Gently stir until combined and let stand to absorb the liquid and soften the oats for about 5-10 minutes.
From chelseasmessyapron.com
See details


FRENCH FRUIT TART WITH VANILLA PASTRY CREAM - THE TASTY BITE
When I walk into a bakery, fruit tarts are always the first things that catch my eyes. All those wonderfully tempting cakes and chocolate creations are calling my name through the glass display cases, but the sheer beauty of the fruit tarts draws me in like no other. The fruits are glistening like oversized jewels, nestled on a layer of luxurious pastry cream, encased in a buttery, flaky crust ...
From thetastybiteblog.com
See details


FRUIT TART WITH VANILLA CREAM (GLUTEN FREE, DAIRY FREE ...
Instructions. To make vanilla pastry cream, whisk together 1/4 cup water and 1/4 cup arrowroot powder in a small bowl and set aside. Pour coconut milk into medium sauce pan and gently heat until steaming but not boiling. Meanwhile, with a hand blender, whisk together egg yolks and maple syrup on medium speed for 2 minutes.
From savorylotus.com
See details


PIES & TARTS AT WHOLE FOODS MARKET
Gluten Free Pie 6" Pumpkin Pie - Bakery, 9 oz. Prices and availability are subject to change without notice. Offers are specific to store listed above and limited to in-store. Promotions, discounts, and offers available in stores may not be available for online orders.
From wholefoodsmarket.com
See details


FRUIT TART RECIPE WITH SUGAR COOKIE CRUST - ALL ...
Bakery-Quality Sugar Cookie Fruit Tart - TipHero new tiphero.com. While the sugar cookie crust is baking, prepare the cream cheese filling: in a medium bowl, use a hand mixer and beat together the cream cheese, sugar and almond extract until smooth and creamy. Using a spatula, spread the cream cheese filling evenly over the cooled cookie crust.
From therecipes.info
See details


CITRUS FRUIT TART – PUFF PASTRY
Directions. Heat the oven to 400°F. Grate 2 teaspoons zest and squeeze 2 tablespoons juice from the orange. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14x10-inch rectangle and place onto a baking sheet. Brush the edge of the pastry with water.
From puffpastry.com
See details


FRUIT TART CAKE NEAR ME - CALLHERAPPLEBROOG
Oct 19, 2021 · Fruit tart cake near me.Our standard cake size is 8 inches, but larger sizes can be made. They have really good fruit tart cakes. German chocolate, chocolate fudge, white raspberry, black forest, lemon coconut, old fashioned, chocolate raspberry.
From callherapplebroog.com
See details