MIXED FRUIT TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
- For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
- Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
- Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
- Serve the tart immediately, or refrigerate for up to 3 hours.
FRUITY BERRY TARTS WITH VANILLA CASHEW CREAM
This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.
Provided by Lorraine Pascale
Categories HarperCollins Dessert Tart Vegan Vegetarian Wheat/Gluten-Free Berry Blueberry Raspberry Blackberry Cashew Date No-Cook Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4
Number Of Ingredients 14
Steps:
- Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
- Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
- Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
- Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.
VANILLA CREAM FRUIT TART
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
EASY BERRY FRUIT TART
Make and share this Easy Berry Fruit Tart recipe from Food.com.
Provided by Manami
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450ºF.
- Make pie crust as directed on box for One-Crust baked shell using 9"pie plate.
- DO NOT PRICK CRUST.
- In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
- Sprinkle almond mixture over pie crust; gently press inches.
- Bake 9-11 minutes or until golden brown.
- If crust puffs in center, flatten gently with back of wooden spoon.
- Cool 20 minutes.
- Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
- Add sprinkling of ground almonds.
- Top with berries.
- Refrigerate 2 hours or until serving time.
- Just before serving, sprinkle tart with powdered sugar.
- Store covered in refrigerator.
Nutrition Facts : Calories 438.4, Fat 30.9, SaturatedFat 12.9, Cholesterol 42.3, Sodium 398.8, Carbohydrate 36.9, Fiber 2.5, Sugar 9.1, Protein 4.5
BERRY FRUIT TART
Make your day more colorful with our Berry Fruit Tart recipe. Fresh blackberries, raspberries and sliced strawberries combine delightfully with cream cheese and puff pastry in our Berry Fruit Tart.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin. Transfer to large baking sheet; brush edges with water. Fold over 1/2 inch around all sides, then press firmly onto bottom of pastry to form rim. Pierce bottom of pastry in several places with fork.
- Bake 15 min. or until golden brown, breaking any large air bubbles with fork after 10 min. Transfer pastry to wire rack; cool completely.
- Beat cream cheese, sugar and apple juice until blended; spread onto pastry. Top with berries. Brush melted jelly over fruit just before serving.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 8 g, Protein 3 g
VANILLA CREAM FRUIT TART
If you are looking for a gorgeous, delicious dessert for the summer, this is it! It is well worth the effort to make this spectacular tart. I have made it many times and have received rave reviews and recipe requests. It is best made and served the same day.
Provided by Christine C.
Categories Dessert
Time 1h8m
Yield 1 tart, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and confecioners' sugar.
- Beat in flour (mixture will be crumbly).
- Pat into the bottom of a greased 12 inch pizza pan.
- Bake at 300 for 25-28 minutes or until lightly browned.
- Cool.
- In another bowl, beat melted chips and cream.
- Add cream cheese; beat until smooth Spread over crust.
- Chill for 30 minutes.
- Arrange berries over filling (In a circular pattern, starting with raspberry in the middle looks beautiful).
- In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
- Boil for 2 minutes or until thickened, stirring constantly.
- Cool; brush over fruit.
- Chill for 1 hour before serving.
- Best if served same day it is made.
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