Recipes for "fruit tart"

1. To make the crust. In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and salt and pulse until the mixture holds together when pinched and starts to look like dough.

2. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Chill in the freezer for 10 minutes or up to 1 week.

3. To make the filling. Remove the crust from the freezer and carefully slide it onto a serving plate. Spread the yogurt over the crust. Top the yogurt with the berries, then drizzle with honey. Slice and serve.

Preheat the oven to 450 degrees F (220 degrees C).

In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit.

In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside.

Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart.

Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.

To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.

Pour custard into tart crust and top with fruit.

Refrigerate 30 minutes before serving.

Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.

Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.

Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.

Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.

Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Pour about 2 tablespoons of honey into a 2x3 inch rectangular shape on to the parchment paper.  Arrange 1/6 of the pear slices over the honey.

Lightly roll out the puff pastry sheet and cut into 6 rectangles. Place 1 pastry rectangle over the pear slices and press down to seal in the fruit.  Repeat process with remaining honey, pears, and pastry.  Brush each pastry with egg.

Bake in the preheated oven until golden brown and flaky, 13 to 16 minutes.

Combine butter and cream cheese for crust in a mixing bowl and mix until smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.

Remove dough from the refrigerator and place on a floured surface. Divide dough evenly into 24 pieces; shape each piece into a ball.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-muffin tin with cooking spray.

While the oven is preheating, press dough onto the bottoms and up the sides of the greased muffin cups. Place the pan on a cookie sheet and set aside.

Combine milk, cream, and salt for filling in a small saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble around the edges of the pan and wisps of steam are visible, about 3 minutes.

Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the bowl and stir until well combined. Pour the egg mixture into the saucepan and continue to cook and stir until mixture is bubbling and has thickened slightly, about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1 tablespoon filling into each muffin cup.

Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F (175 degrees C) and continue baking until filling is set, about 15 more minutes. Remove from the oven and set on a wire rack to cool for 10 minutes. Remove tarts from the pan and place directly on the wire rack; let cool for 20 minutes.

Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a raspberry. Make remaining tarts by topping 8 with blueberry preserves and blueberries, and the remaining 8 with pineapple preserves and banana slices. Serve at room temperature.