Fruits,fruits,and fruit tart?!
does anybody know a simple recipe for a fruit tart!.!.Www@FoodAQ@Com
Answers:
2 slightly beaten egg yolks
2 c!. milk
1 (3 oz!.) pkg!. regular vanilla pudding
2 (3 oz!.) pkg!. cream cheese
2 egg whites
1/4 c!. sugar
8 baked tart shells, 3 1/2" in diameter, cooled
Fresh fruits
Combine beaten egg yolks and milk!. Cook pudding mix according to package directions using the egg-milk mixture as the liquid!. Remove from heat!. Cut cream cheese in pieces and add to hot pudding, beat until cheese is melted!. Let mixture cool about 10 minutes!.
Beat egg whites to soft peaks; gradually add sugar beating to stiff peaks!. Fold egg whites into pudding!. Spoon into tart shells; chill!. Just before serving spoon sugared fresh strawberries, blueberries or peach halves over tarts!. Makes 8 servings!.
love that recipe heres another one!.
1 box blueberries (or any kind of fruit)
1/3 c!. sugar
1 egg
lemon rind
Drop of vanilla
1 c!. unsifted flour
1/4 lb!. butter, melted
Pinch of baking powder
Cinnamon
Lemon juice
Add cinnamon, lemon juice, and sugar to 1/2 box blueberries and let stand for 1/2 hour!. Mix 1/4 pound butter, 1/3 cup sugar, 1 egg, lemon rind, vanilla, flour, and baking powder; spread in greased tart pan!. Bring up side to make rim!. Spread fruit mixture into dough!. Bake at 400 degrees for 20 minutes!. Lower to 350 degrees for 10 minutes!. Take out of oven and cover with rest of berries!.
that ones simpler!.!.!. and in my opinion tastes better!.
another:
1 c!. butter
2 c!. sugar
1 tsp!. vanilla
3 eggs, well beaten
4 c!. flour
1/2 tsp!. salt
FILLING:
8 oz!. cream cheese
1/4 c!. sugar
1 tbsp!. lemon juice
FRUIT:
Strawberries (halved
Grapes (halved)
Blueberries
Kiwi
Bananas, Nectarines
Peaches, Mandarin oranges (drained)
Or any other kind you would like
GLAZE:
1/4 c!. apricot or peach preserves
1 tbsp!. water
Prepare sugar cookie dough by mixing together all the ingredients!. Press into ungreased pizza pan, going up sides to create an edge!. Recipe makes enough for 2 tarts!. Bake at 350 degrees for 10-12 minutes or until dough becomes golden brown!. (Can also use Pillsbury Sugar Cookie Dough found in the dairy section of the grocery store!.) Cool!.
Mix filling ingredients together and spread evenly on cooled tart!. Arrange fruit on top of the filling!. Prepare glaze by mixing together preserves and water!. Brush or spoon on glaze over the entire tart!. (The glaze gives it a shine and keeps the fruit from turning brown!. Refrigerate until ready to serve!.
THE BEST ONE!!! YUMMY>>>>
another great one for summer:
Ingredients:
Baked Tart Shell
9-inch fluted tart pan with removable bottom (or four tartlet pans, also with removable bottoms)
1 and 1/3 cups all-purpose flour
2 tablespoons sugar
? teaspoon salt
1 stick (8 tablespoons) cold, unsalted butter, cut into ? inch cubes
1 large egg yolk
1 and ? tablespoons ice water, plus more if necessary
Mascarpone cream
8 oz!. mascarpone (Italian cream cheese, available in most grocery stores)
1/3 cup very cold heavy cream
? cup sugar
Glaze
2 tablespoons sweet orange marmalade (though I used apricot jam, since it was what I had)
2 tablespoons dark berry liqueur, such as blueberry, blackberry or creme de cassis (though I used water, since it was what I had)
Berries
3-4 cups of washed, dried berries
Step One - Make the tart shell: Pulse flour, sugar and salt in a food processor (or whisk together in a bowl)!. Pulse in butter (or blend in with your fingertips) until mixture resembles coarse meal with some small (roughly pea-sized) lumps of butter!. Beat together egg yolk and water and pulse (or stir) until incorporated!.
The goal is to get the dough to stay together with as little liquid and as little pulsing as possible, but I always add more and beat more than recommended!. The recipe says that if the dough isn't holding together, add ? tablespoon of water at a time until it does, but unless you're having a Gourmet editor over for dinner, I say you can go crazy and add 1-2 tablespoons and then reassess!. You don't want a tough crust, but on the other hand it's a drag to work with dough that's falling apart!.
Once it's holding together, turn the dough out onto a lightly floured surface and quickly knead or smear it with the palm of your hand to help distribute the fat!. Gather dough into a ball, flatten it into a disc, then wrap in plastic wrap and refrigerate at least one hour, or until firm!.
Roll the dough out into a 13-inch round (or four smaller ones if you're making tartlets)!. Do this any way that works: between sheets of waxed paper, as Gourmet suggests, or else just work fast and use a bit of flour, as I did!. Gently press dough into tart pan (or tartlet pans), then roll the rolling pin over the top of the pan to trim the edges of dough flush with the rim!. Refrigerate until firm, about 30 minutes (unless you don't have time, which I didn't)!. Preheat oven to 375 degrees!. (I did this at the start because I knew I was short on time!.)
Lightly prick shell in several places with a fork!. Line the shell with foil and fill with pie weights, raw rice or dried beans!. Bake for 20 minutes!. Carefully remove foil and weights and bake shell until golden, about 10 minutes more!. Cool completely on a rack!.
Step Two - Make cream filling: Beat together mascarpone, cream and sugar with an electric mixer at high speed until mixture holds stiff peaks, about one minute!. Spoon filling into baked crust!.
Step Three - Make glaze: Combine jam and liqueur in a small saucepan; then simmer and stir for about two minutes!.
Step Four - Assemble the tart: Either gently toss the glaze with the berries and then mound them on the mascarpone cream as the recipe suggests, or else place the berries decoratively on the cream and, using a pastry brush, gently coat the berries with the glaze, as I did!.Www@FoodAQ@Com
2 c!. milk
1 (3 oz!.) pkg!. regular vanilla pudding
2 (3 oz!.) pkg!. cream cheese
2 egg whites
1/4 c!. sugar
8 baked tart shells, 3 1/2" in diameter, cooled
Fresh fruits
Combine beaten egg yolks and milk!. Cook pudding mix according to package directions using the egg-milk mixture as the liquid!. Remove from heat!. Cut cream cheese in pieces and add to hot pudding, beat until cheese is melted!. Let mixture cool about 10 minutes!.
Beat egg whites to soft peaks; gradually add sugar beating to stiff peaks!. Fold egg whites into pudding!. Spoon into tart shells; chill!. Just before serving spoon sugared fresh strawberries, blueberries or peach halves over tarts!. Makes 8 servings!.
love that recipe heres another one!.
1 box blueberries (or any kind of fruit)
1/3 c!. sugar
1 egg
lemon rind
Drop of vanilla
1 c!. unsifted flour
1/4 lb!. butter, melted
Pinch of baking powder
Cinnamon
Lemon juice
Add cinnamon, lemon juice, and sugar to 1/2 box blueberries and let stand for 1/2 hour!. Mix 1/4 pound butter, 1/3 cup sugar, 1 egg, lemon rind, vanilla, flour, and baking powder; spread in greased tart pan!. Bring up side to make rim!. Spread fruit mixture into dough!. Bake at 400 degrees for 20 minutes!. Lower to 350 degrees for 10 minutes!. Take out of oven and cover with rest of berries!.
that ones simpler!.!.!. and in my opinion tastes better!.
another:
1 c!. butter
2 c!. sugar
1 tsp!. vanilla
3 eggs, well beaten
4 c!. flour
1/2 tsp!. salt
FILLING:
8 oz!. cream cheese
1/4 c!. sugar
1 tbsp!. lemon juice
FRUIT:
Strawberries (halved
Grapes (halved)
Blueberries
Kiwi
Bananas, Nectarines
Peaches, Mandarin oranges (drained)
Or any other kind you would like
GLAZE:
1/4 c!. apricot or peach preserves
1 tbsp!. water
Prepare sugar cookie dough by mixing together all the ingredients!. Press into ungreased pizza pan, going up sides to create an edge!. Recipe makes enough for 2 tarts!. Bake at 350 degrees for 10-12 minutes or until dough becomes golden brown!. (Can also use Pillsbury Sugar Cookie Dough found in the dairy section of the grocery store!.) Cool!.
Mix filling ingredients together and spread evenly on cooled tart!. Arrange fruit on top of the filling!. Prepare glaze by mixing together preserves and water!. Brush or spoon on glaze over the entire tart!. (The glaze gives it a shine and keeps the fruit from turning brown!. Refrigerate until ready to serve!.
THE BEST ONE!!! YUMMY>>>>
another great one for summer:
Ingredients:
Baked Tart Shell
9-inch fluted tart pan with removable bottom (or four tartlet pans, also with removable bottoms)
1 and 1/3 cups all-purpose flour
2 tablespoons sugar
? teaspoon salt
1 stick (8 tablespoons) cold, unsalted butter, cut into ? inch cubes
1 large egg yolk
1 and ? tablespoons ice water, plus more if necessary
Mascarpone cream
8 oz!. mascarpone (Italian cream cheese, available in most grocery stores)
1/3 cup very cold heavy cream
? cup sugar
Glaze
2 tablespoons sweet orange marmalade (though I used apricot jam, since it was what I had)
2 tablespoons dark berry liqueur, such as blueberry, blackberry or creme de cassis (though I used water, since it was what I had)
Berries
3-4 cups of washed, dried berries
Step One - Make the tart shell: Pulse flour, sugar and salt in a food processor (or whisk together in a bowl)!. Pulse in butter (or blend in with your fingertips) until mixture resembles coarse meal with some small (roughly pea-sized) lumps of butter!. Beat together egg yolk and water and pulse (or stir) until incorporated!.
The goal is to get the dough to stay together with as little liquid and as little pulsing as possible, but I always add more and beat more than recommended!. The recipe says that if the dough isn't holding together, add ? tablespoon of water at a time until it does, but unless you're having a Gourmet editor over for dinner, I say you can go crazy and add 1-2 tablespoons and then reassess!. You don't want a tough crust, but on the other hand it's a drag to work with dough that's falling apart!.
Once it's holding together, turn the dough out onto a lightly floured surface and quickly knead or smear it with the palm of your hand to help distribute the fat!. Gather dough into a ball, flatten it into a disc, then wrap in plastic wrap and refrigerate at least one hour, or until firm!.
Roll the dough out into a 13-inch round (or four smaller ones if you're making tartlets)!. Do this any way that works: between sheets of waxed paper, as Gourmet suggests, or else just work fast and use a bit of flour, as I did!. Gently press dough into tart pan (or tartlet pans), then roll the rolling pin over the top of the pan to trim the edges of dough flush with the rim!. Refrigerate until firm, about 30 minutes (unless you don't have time, which I didn't)!. Preheat oven to 375 degrees!. (I did this at the start because I knew I was short on time!.)
Lightly prick shell in several places with a fork!. Line the shell with foil and fill with pie weights, raw rice or dried beans!. Bake for 20 minutes!. Carefully remove foil and weights and bake shell until golden, about 10 minutes more!. Cool completely on a rack!.
Step Two - Make cream filling: Beat together mascarpone, cream and sugar with an electric mixer at high speed until mixture holds stiff peaks, about one minute!. Spoon filling into baked crust!.
Step Three - Make glaze: Combine jam and liqueur in a small saucepan; then simmer and stir for about two minutes!.
Step Four - Assemble the tart: Either gently toss the glaze with the berries and then mound them on the mascarpone cream as the recipe suggests, or else place the berries decoratively on the cream and, using a pastry brush, gently coat the berries with the glaze, as I did!.Www@FoodAQ@Com