Does anyone have a great recpie for a fruit tart?!
Does anyone have a great recpie for a fruit tart?
I am particularly interested in the filling that the fruit sits on and the pastry, how do i get it sweet, buttery and crisp
Answers:
Here is a good site for all different types of fruit tart. Enjoy!
http://www.cooks.com/rec/search/0,1-0,fr...
Ingredients
Makes one 9-inch squareart
All-purpose flour, for dusting
P?￠te Sucr??e
1/2 cup cold heavy cream
Buttermilk Pastry Cream
2 cups blackberries
6 ounces fresh figs, (about 6), quartered
1 cup blueberries, picked over
1 cup strawberries, hulled and halved lengthwise
1/4 cup red currants
2 tablespoons red-currant jelly
Directions
On a lightly floured surface, roll out dough to 1/4 inch thick. Gently press dough into a 9-inch square tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights; continue baking until surface is golden, about 20 minutes. Let cool on a wire rack. Remove tart shell from pan.
Beat heavy cream until soft peaks form. Gently fold into pastry cream; pour into tart shell. Arrange fruit on top of cream in concentric squares. Refrigerate. Meanwhile, heat jelly with 2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over figs.
1 cup flour
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, chilled and cut into small pieces
Ice water
1 large egg, separated
1 1/4 pounds ripe plums (sliced), strawberries (halved) and cherries (halved)
Sugar, for sprinkling
1 tablespoon milk
2 tablespoons apricot jam, heated and strained
1. In a food processor, pulse the flour with the salt. Add the butter and pulse until coarse crumbs form, about 5 seconds. Pour in 1/4 cup ice water and pulse just until the dough comes together in a ball. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
2. On a sheet of parchment paper, roll the dough into a 12-inch round about 1/8 inch thick. Slide the dough and parchment onto a baking sheet. Return to the freezer if the dough is too soft.
3. Preheat the oven to 375o. Lightly beat the egg white and brush on the top of the dough. Leaving a 1-inch border, scatter the fruit over the dough. Sprinkle with sugar. Lift and fold the dough edge over the fruit to form a rim.
4. In a small bowl, beat together the egg yolk and milk. Brush the mixture on the rim of the dough; sprinkle with sugar. Bake until the crust is golden and the fruit juices are bubbling, about 50 minutes. Transfer to a rack to cool. Brush with the jam.
oooo sounds good!! i dont have any recipes though i'm sorry...
FRUIT TARTS
2 pkg. biscuits (any style)
8 lg. apples
1 lg. box raisins
1 c. brown sugar
Butter
Cinnamon
Heat oven to temperature on biscuit package. Grease muffin tins on bottoms and sides. Drop one biscuit in each well. Stretch each biscuit to fit. Cook above mixture until apples are soft. Scoop mixture into biscuit dough. Add butter and cinnamon to taste. Cook tart 8 to 10 minutes or until crust is light brown. Serve hot with ice cream or cold for snacks. Makes 20.
Pastry
1/4 lb butter, cold, chopped into pieces
1 1/2 cups flour
2 tablespoons sugar
3 egg yolks
Custard
2 egg yolks
1/4 cup sugar
1/4 cup flour
1 cup milk (full fat)
2 teaspoons vanilla extract
Topping
3/4 cup apricot jam
various fresh fruit (or tinned
To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F.
Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.
To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely
Key Lime Cheese Tart
Ingredients
Key Lime Cheese Ball Mix
8 oz. softened cream cheese
3/4 cup graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. melted butter
2 cups assorted fresh berries
Canned whipped topping
Directions
Combine Key Lime Cheese Ball Mix Packet 1 and cream cheese; blend well and set aside. Mix next 3 ingredients until blended; press into bottom of an 8-inch springform pan. Freeze 20 minutes. Spread Key Lime mixture over crust; cover and refrigerate at least 2 hours. To serve, arrange berries over tart; top with canned whipped topping. Sprinkle tart with crumbs from Packet 2. Makes 6-8 servings.
For more great recipes
http://tastefullysimple.com/web/dgoodacr...
a real tasty and easy tart is to buy a pre-made pastry tart case and fill it with summer berries with whipped cream or squirty cream . yum yum yummy
i think you may like this
Hmmmmmmmm ... I misread the question, I thought you said recipe for a "fruit fart" ... Sorry.