HOMEMADE FRESH FRUIT TARTS

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Homemade Fresh Fruit Tarts image

This fresh fruit tart is the dessert equivalent of a well-tied elegant silk scarf, rather than lined up in precise rows, the fruit is arranged in a casual, accidental-looking style. All the tart components can be made in advance and assembled just before serving. Created by Ina Garten. From the April 200 issue of O, The Oprah Magazine. Select about 4-5 different fruits; choose tropical, citrus and berries, or just a nice melange. Haven't posted chill times nor have included the time allowed for making parts of the recipe, days in advance.

Provided by Manami

Categories     Dessert

Time 1h40m

Yield 1 beautiful fresh fruit tart

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
8 tablespoons very cold unsalted butter (1 stick)
3 -4 tablespoons ice water
3 extra-large egg yolks, at room temperature
6 tablespoons sugar
1 1/4 tablespoons cornstarch
1 cup milk
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1 tablespoon heavy cream
1/2 teaspoon cognac or 1/2 teaspoon brandy
1/4-1/2 cup sliced bananas or 1/4-1/2 cup fresh plum, sliced
1/2 cup apricot jam
sliced orange, to garnish (optional)
sliced lime, to garnish (optional)
toasted almond, sliced, to garnish (optional)

Steps:

  • PASTRY:.
  • Combine flour, sugar and salt and place in freezer for 30 minutes.
  • Cut butter into 1/4" pieces.
  • Put flour mxiture in the bowl of a food processor fitted with a steel blade.
  • Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
  • Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
  • Preheat oven to 375ºF.
  • Remove dough from refrigerator and let sit 5 minutes.
  • Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
  • Place dough in pan and cut off excess dough with a sharp knife or your thumb.
  • Line tart shell with aluminum foil, then fill with dried beans or rice.
  • Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
  • Bake another 20 minutes until browned. Cool to room temperature.
  • PASTRY CREAM:.
  • In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
  • In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
  • Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
  • Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
  • Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
  • Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
  • ASSEMBLY & GARNISHES:.
  • Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
  • Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
  • (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
  • Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
  • GLAZE:.
  • In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
  • Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
  • *TIP: Don't be afraid to be creative, this is the perfect palette!

Nutrition Facts : Calories 2743.4, Fat 133.7, SaturatedFat 79.8, Cholesterol 958.8, Sodium 1396, Carbohydrate 362.4, Fiber 6.8, Sugar 174.6, Protein 35.1

Brittany Leadbeater
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These tarts were delicious! The crust was flaky and the fruit filling was sweet and tart. I will definitely be making these again.


Gezim Sallaku
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I made these tarts for my husband's birthday and he loved them! The crust was flaky and the fruit filling was sweet and tart. I will definitely be making these again.


Victory Brorhien
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These tarts were perfect for my summer party! The fruit filling was refreshing and the crust was flaky and buttery. Everyone loved them!


Haydee Eutsey
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These tarts were a bit too tart for my taste. I would recommend using less lemon juice in the filling.


jean esther johnson
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I'm not a fan of fruit tarts, but these were actually pretty good! The crust was flaky and the fruit filling was sweet and tart. I would definitely eat these again.


Brandon Roberts
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These tarts were a bit too sweet for my taste, but my kids loved them!


Shenu Sineya
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I made these tarts for my family and they loved them! The crust was flaky and the fruit filling was sweet and tart. I will definitely be making these again.


Cvh Fgs
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Delicious!


Muntzir Abbas Mughal
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These tarts were perfect! The crust was flaky and the fruit filling was sweet and tart. I will definitely be making these again.


Roserita Tsinnijinnie
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The crust was a bit dry. I think I overbaked it. Otherwise, the tarts were great!


Jahed Chowdhury
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These tarts were a bit too sweet for my taste. I would recommend using less sugar in the filling. Otherwise, they were delicious!


Regina Nakatte
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I'm not much of a baker, but these tarts were surprisingly easy to make. The instructions were clear and concise, and I had no trouble following them. The tarts turned out great! The crust was flaky and the fruit filling was sweet and tart. I will de


Moreblessing Mugariri
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I made these tarts for a bake sale and they sold out in no time! The crust was crispy and the fruit filling was delicious. I used a variety of fruits, including apples, pears, and peaches. I also added a sprinkle of cinnamon and sugar on top. They we


Ritik Chamling
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These fruit tarts were a hit at my last party! The crust was flaky and buttery, and the fruit filling was sweet and tart. I used a variety of fruits, including strawberries, blueberries, and raspberries. I also added a dollop of whipped cream on top.