FRESH FRUIT TARTS RECIPE | DUFF GOLDMAN | FOOD NETWORK
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
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
- 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.
FRUIT TART RECIPE | SIDECHEF
This is a flaky buttery crust filled with custard and topped with fresh fruits. Perfect for dinner parties because you can make them ahead!
Provided by ZaTaYaYummy
Total Time 5400S
Number Of Ingredients 13
- Preheat your oven to 375 degrees F (190 degrees C).
- In a food processer, cake mixer or by hand, cream Unsalted Butter (100 gram), Powdered Confectioners Sugar (50 gram), Salt (1/4 teaspoon) and a few drops of Vanilla Extract (to taste) together about 20 seconds.
- Add in All-Purpose Flour (200 gram) and pulse until resembles bread crumbs.
- Add in Water (4 tablespoon) while the mixer is running. You may need more if your humidity is dry.
- Form it into a dough and divide them into 12 equal portions.
- Press the dough into tart tins or a muffin pan. Prick the bottom of the tarts with a fork and refrigerate.
- Bake your cooled dough for about 20 minutes and set aside to cool.
- In a pot, heat Whole Milk (250 milliliter) on medium low heat until just below boiling.
- In a bowl, whisk the All-Purpose Flour (2 tablespoon), Granulated Sugar (5 tablespoon), Corn Starch (1 tablespoon) and the yolks of the Egg (3) until pale in color.
- When the milk is warm, temper your egg mixture by adding some milk slowly, while whisking.
- Cook the custard on medium low heat, whisking continuously until it thickens. Shut off the heat.
- Transfer the cooked custard into a bowl and mix in Vanilla Extract (1 teaspoon).
- Wrap the custard with cling wrap and make sure it touches the surfaces of the custard. Otherwise, a skin will form on top while the custard cools. Let it cool in the fridge.
- To assemble, remove tart from pan. Loosen custard cream by whisking. Transfer into a piping bag. Pipe cream into the tart.
- Top the tarts with your favorite Fresh Fruits (to taste). Serve and enjoy!
Nutrition Facts : Calories 17 calories, ProteinContent 0.3 g, FatContent 0.7 g, CarbohydrateContent 2.2 g, SugarContent 1.0 g, SodiumContent 7.8 mg, SaturatedFatContent 0.4 g, TransFatContent 0.0 g, CholesterolContent 5.5 mg, FiberContent 0.0 g, UnsaturatedFatContent 0.1 g
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BEST FRUIT TART RECIPE - HOW TO MAKE FRUIT TART
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.
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- Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.
GYPSY TART RECIPE | SAINSBURY'S RECIPES
Total Time 70 minutes
Calories 387 calories per serving
Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
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