Free Form Fruit Tart Recipes

FREE-FORM FRUIT TART

Steps:

• Spread pastry cream evenly on the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at outside edge and working in towards the center. For a "fruit salad" tart, toss fruit in a bowl with a drop of Kirsch (optional). Pile the fruit on the pastry cream.
• Edge the crust with the nuts and sprinkle on fruit at the edge of the tart. Either brush glaze on the fruit or sprinkle with confectioner's sugar.
• For the dough: Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow to become pasty. Add egg and liquid, and continue to pulse until the dough forms a ball.
• Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using.
• To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment- or foil-lined cookie sheet, or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under 1/2-inch of dough along the edge of the dough, then flute the edge as if it were a pie, to make the edge stand up. Use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside. Repeat all around the edge of the crust.
• Pierce the dough with a fork before baking. Place the dough on the middle rack of a preheated 400 degree oven. Lower temperature to 350 and bake for about 20 minutes. Remove the pan from oven and transfer to a rack to cool. For the Pastry Cream: Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly.
• Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour. Stir in liqueur just before using pastry cream. For the glaze: In a small saucepan bring the preserves and water or liqueur to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes. NOTE: If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.

CLASSIC FRENCH FRUIT TART

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.

RUSTIC FRUIT TART (FREE FORM GALETTE)

Steps:

• In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
• Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
• Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
• Preheat oven to 350 degrees.
• In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
• Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
• Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
• Cook for 55 minutes or until crust is browned and the fruit is bubbling.

FREE-FORM BERRY TART

Steps:

• Preheat the oven to 425 degrees. To make the crust, place the flour, shortning, butter and salt in a mixing bowl. Mix with your fingertips until the mixture resembles a coarse meal. Drizzle in the water and mix with a fork just until the dough comes together. Let rest for at least 15 minutes.
• While the dough is resting, prepare the filling. Place the berries in a bowl, add the sugar, spices, vanilla, and flour and toss well. On a well-floured board, roll the dough out into a 14-inch circle. Place the dough in a well-greased 12-inch tart pan with a removable bottom. Pour in the filling and top with the lemon zest.
• To prepare the topping, mix together the sugar, flour and butter to form a crumbly dough. Fold in the sides of the crust over the filling. Sprinkle the topping over the filling. Bake for 15 to 20 minutes, then reduce the oven temperature to 350 degrees and bake another 20 to 30 minutes, or until the crust is golden brown. Serve warm with vanilla ice cream.

FRUIT TART

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.

FREE-FORM FRUIT TART

Steps:

• Make the basic tart dough using buttermilk instead of the chilled water.
• Preheat the oven to 350 degrees.
• After the dough is chilled, place it on a nonstick cookie sheet and roll it into a circle about 14 inches in diameter.
• Arrange the nectarines in the center of the dough and mound the berries on top of the nectarine slices. Scatter the chunks of butter over the fruit and sprinkle 1 cup of sugar over it all.
• Fold up the edges of the dough to make a packet, with the fruit in the center partly exposed. Sprinkle the remaining sugar over the dough and bake the tart until the crust is golden and the fruit is soft, about 40 minutes.

GLUTEN- AND DAIRY-FREE FRESH FRUIT TART

Steps:

• For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.
• As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.
• Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.
• For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.
• Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.
• Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.
• For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.

FRESH FRUIT TART

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.