Fast Fruit Tarts Recipes

10 MINUTE FRUIT TART

Steps:

• Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

QUICK AND EASY FRUIT TARTS

Steps:

• For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
• Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
• Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
• Bake in the lower half of the oven until golden and crisp, about 20 minutes.
• For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
• Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

FAST FRUIT TARTS

Steps:

• Place preserves in a small microwave safe bowl, microwave at high for 1 minute or until melted.
• Spoon 2 tablespoons pudding onto each crust and top each serving with fruit.
• Spoon 1 tablespoon preserves over each tart.
• Chill until ready to serve.

FAST FRUIT TARTS

Steps:

• Preheat the oven to 375°F.
• Melt the 2/3 cup butter in a saucepan over low heat. Set it aside.
• Grease a baking sheet with the remaining 1 teaspoon butter.
• On a floured surface, unroll the dough, cut it into six equal squares, and transfer the squares to the baking sheet.
• Cover each square with 1/2 cup of the berries or with enough pear or apple slices, attractively overlapping, to blanket all but the pastry edges.
• Using a basting brush or a spoon, paint the fruit with melted butter, and then sprinkle each square with 2 tablespoons of the sugar.
• Pop them into the oven and bake for 20 minutes, or until the pastry is golden and the fruit is tender.
• Serve with ice cream and a decorative drizzle of caramel sauce, and your guests will think you graduated from the Culinary Academy.