FRESH FRUIT TART
So simple and yet so elegant, this pretty tart is sure to impress. Best of all, its versatile ingredients let you serve it using fresh berries one time, and sweet summer fruits the next.
Provided by Taste of Home
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.
Nutrition Facts :
ELEGANT FRESH BERRY TART
This elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. -Denise Nakamoto, Elk Grove, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack., For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes., Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool., Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 145mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
SUMMER FRESH MIXED BERRY TART/PIE
This recipe has been a family favorite for several years now. I make this tart several times every summer when the berries are ripe and sweet. Whenever I bring this to a family get together, I often make at least 2 because it is always the first dessert to disapear. It makes a beautiful presentation, and is very light and refreshing on a hot summer day!
Provided by Christina King
Categories Tarts
Time 28m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST:.
- Combine graham crackers, sugar and melted butter.
- Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
- Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
- FILLING:.
- In a saucepan whisk together sugar and cornstarch (to prevent lumps).
- Add water, and bring to a rapid boil for about 2 minutes.
- Stir in raspberry and strawberry gelatin until completely disolved.
- Cool at room temperature for about 20 minutes.
- Place berries into cooled crust.
- Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
- Refrigerate until set, about 3 hours.
- Remove from tart pan and serve with whipped cream if desired.
- Enjoy!
Nutrition Facts : Calories 232.6, Fat 8.1, SaturatedFat 4.5, Cholesterol 17.8, Sodium 193.4, Carbohydrate 39, Fiber 0.4, Sugar 30.4, Protein 2.1
FRESH SUMMER BERRY TART
Like the classic French fresh fruit tarts you see in fancy pastry shops, this berry tart has serious panache. But to make it easier for you to enjoy summer celebrations, the approach has been simplified. The pastry cream filling has been replaced with a sweetened cream cheese, and a simple press-in crust has been used, and if you can't be bothered to arrange your berries neatly, you can just pile them on top. Serve topped with a dollop of whipped cream and you have the perfect, impressive summertime dessert.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F Coat a 9-inch tart pan with a removeable bottom, with baking spray.
- In a food processor, pulse together flour, sugar and salt.
- Add butter, then pulse together, adding cold water as needed, until a meal forms that sticks together easily when you squeeze it.
- Press mixture into tart pan, making sure to press dough up sides.
- Prick bottom of the crust with a fork. Bake for 15-20 minutes or until the edges just start to turn golden and the center is slightly firm to the touch. Let cool on a wire rack.
- Once the crust has cooled, make the filling. In a large bowl, use an electric mixer to beat together cream cheese, vanilla, lemon juice and powdered sugar. Spread evenly in shell.
- Top with berries and serve.
Nutrition Facts : Calories 508.9, Fat 33.5, SaturatedFat 21.1, Cholesterol 99.2, Sodium 332.6, Carbohydrate 46, Fiber 0.6, Sugar 26.4, Protein 7.3
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From feastingathome.com
5/5 (6)Total Time 3 hrs 5 minsCategory DessertCalories 285 per serving
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