Rainbow Jam Tarts Recipes
JAM TARTS
Steps:
- Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
- Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g
RAINBOW FRUIT TART
You will need about four cups of fruit to generously fill this tart. We used six colors to get the rainbow effect, but you can use as few or as many as you'd like, depending on what's available to you.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than 1/4 inch. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-8 1/2-inch rectangle. Transfer to a baking sheet. With a paring knife, lightly score a border 1 inch from edges. Freeze 15 minutes. Bake until puffed and golden, 30 to 40 minutes, rotating halfway through. Let cool. Gently press center to flatten.
- Meanwhile, place each color of fruit in its own bowl (or do in batches). Divide remaining 3 tablespoons granulated sugar and lemon juice evenly among bowls and add a pinch of salt to each. Toss to combine. Whisk cream with confectioners' sugar until stiff peaks form. Fill pastry with cream and top with fruit. To create rainbow effect, arrange fruit in vertical stripes, starting with red, followed by orange, yellow, green, blue, and purple. Garnish with mint, if desired. Serve immediately, or refrigerate, covered, up to 2 hours.
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- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until creamy. Beat in vanilla extract. In a small bowl combine flour and salt, then add it to the butter mixture, and beat on low speed just until combined. Do not overmix the dough.
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