Foraged Fruit Tart Recipes

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FRESH FRUIT TARTS



Fresh Fruit Tarts image

This recipe is for one big tart or four little tarts. The shells of individual tarts will bake a little faster, so watch them carefully as they bake. Also, use any fruit you want. Apples and bananas don't work well because they get brown and mushy. You can also use just one kind of fruit or many different kinds. For this recipe, I used some figs from my tree in my backyard! Go foraging in your neighborhood and see what you can find.

Provided by Duff Goldman

Categories     dessert

Time 2h10m

Yield One 9-inch tart or four 4-inch mini tarts

Number Of Ingredients 21

3 large (42 grams) egg yolks
1/4 cup (57 grams) heavy cream
2 3/4 cups (413 grams) all-purpose flour, plus more for dusting
1 cup (226 grams) cold unsalted butter, cubed
1/2 cup (100 grams) granulated sugar
Pinch of kosher salt
4 large (56 grams) egg yolks
1/2 cup (100 grams) granulated sugar
3 tablespoons (30 grams) cornstarch
Pinch of kosher salt
2 cups (480 grams) whole milk
2 tablespoons (28 grams) unsalted butter, at room temperature
2 teaspoons (5 grams) pure vanilla extract
1/2 cup (165 grams) apricot jam
2 tablespoons water
1/2 pint strawberries
1/2 pint blueberries
1/2 pint raspberries
1 kiwi
1 mango
2 figs

Steps:

  • Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
  • Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
  • Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
  • Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
  • In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
  • Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
  • Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
  • Bake the tart shell or shells: Preheat the oven to 400 degrees F.
  • Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
  • Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
  • Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
  • Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
  • Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
  • Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
  • Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
  • Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
  • Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
  • Cut and serve immediately or refrigerate for up to 12 hours.

FORAGED FRUIT TART



Foraged Fruit Tart image

Provided by Kim Severson

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 9

1/2 cup plus 2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature, plus some to grease baking sheet
1 teaspoon vanilla
1/2 cup cream cheese
2 eggs
2 cups flour
1/2 teaspoon kosher salt
4 cups thinly sliced stone fruit, like plums, apricots or peaches, peeled if skin is thick; berries can be mixed in, too
1/4 cup currant jelly

Steps:

  • Combine 1/2 cup sugar, 6 tablespoons butter, vanilla and cream cheese in a large mixer bowl, and beat on medium speed for 2 minutes, until light and fluffy. Add 1 egg and beat for 1 more minute.
  • In a separate bowl, mix flour and salt, then add to egg and butter mixture. Blend on low speed for 1 minute until combined. Shape dough into a ball, wrap and freeze for 2 hours, or refrigerate overnight.
  • Preheat oven to 375 degrees. Roll dough between two sheets of plastic wrap to a 15-inch circle. Remove top layer of plastic wrap and turn dough onto a large, lightly greased baking sheet. Remove remaining plastic wrap.
  • Arrange fruit on dough, leaving a generous 3-inch border.
  • Combine jelly and 2 tablespoons water in a small bowl, and microwave for 1 minute to melt jelly. Brush fruit with jelly.
  • Fold border of dough over fruit. The fruit will be only partly covered.
  • Beat remaining egg with 1 tablespoon water, and brush on top of dough. Sprinkle with 2 tablespoons of sugar.
  • Bake for 30 minutes until light brown. Cool tart on baking sheet for 10 minutes, then use 2 spatulas to slide it onto a serving platter.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 29 grams, TransFat 0 grams

CLASSIC FRENCH FRUIT TART



Classic French Fruit Tart image

This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.

Categories     Desserts

Time 40m

Yield 10

Number Of Ingredients 10

1 recipe pâte sucrée (sweet tart dough)
2 cups whole milk (do not substitute low-fat or skim milk)
½ cup sugar
3 tablespoons cornstarch
1 large egg
2 large egg yolks
3 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla extract
About 4 cups fresh mixed berries of choice, plus other fruits, such as sliced kiwi or mango (see note)
¼ cup apricot jam

Steps:

  • Make the Crust: Complete the pâte sucrée through baking and cooling.
  • Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
  • Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
  • Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
  • Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
  • Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.

Nutrition Facts : Calories 349, Fat 16 g, Carbohydrate 47 g, Protein 5 g, SaturatedFat 10 g, Sugar 29 g, Fiber 2 g, Sodium 95 mg, Cholesterol 108 mg

FRUIT TART



Fruit Tart image

With its buttery, crumbly crust and creamy filling, this fruit tart is a showstopper thanks to colorful fresh summer fruit.

Categories     Mother's Day     Summer     baking     dessert

Time 4h40m

Yield 8-10 servings

Number Of Ingredients 18

1 c. all-purpose flour, plus more for rolling
3 tbsp. granulated sugar
1/4 tsp. salt
6 tbsp. unsalted butter, chilled and cut into 1/2-inch pieces
1 large egg yolk
4 tsp. ice water
8 oz. cream cheese, softened
1/3 c. sour cream
1/2 c. powdered sugar
2 tsp. vanilla bean paste or vanilla extract
Pinch of salt
1/3 c. heavy cream
1/2 c. blueberries
1/2 c. strawberries, hulled and chopped
1/2 c. raspberries
1/2 c. diced mango
1/2 c. diced kiwi
2 tbsp. apple jelly

Steps:

  • For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
  • Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes.
  • During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
  • For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
  • For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.

NO SKILL FRUIT TART



No Skill Fruit Tart image

Just like a seasonal fruit pie--wonderful for people who have trouble making the perfect crust. My favorite is blackberries with peaches, but you can use pretty much any seasonal fruit that you love. This one's a no-brainer!

Provided by EBSEPKE

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 cups all-purpose flour
½ teaspoon salt
1 cup shortening
½ cup cold water
3 tablespoons sugar
2 tablespoons cornstarch
2 cups sliced fresh peaches
1 cup fresh blackberries

Steps:

  • 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.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 45.4 g, Fat 34.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 10.1 g

MIXED FRUIT TART



Mixed fruit tart image

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Provided by Edd Kimber

Categories     Dessert

Time 1h

Number Of Ingredients 9

220g plain flour , plus extra for dusting
1 tbsp golden caster sugar
110g unsalted butter , chilled and diced
1 large egg yolk
120g mascarpone
250ml double cream
1 tsp vanilla bean paste
1 tbsp icing sugar
300g fruit (we used cherries, redcurrants and various berries), chopped if necessary

Steps:

  • Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.
  • On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
  • To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

Nutrition Facts : Calories 471 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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