RUSTIC FALL FRUIT TART
This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.
Provided by Carrie C.
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
- Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
- Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
- Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 49.5 g, Cholesterol 69.7 mg, Fat 20.8 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 137 mg, Sugar 20 g
RUSTIC AUTUMN FRUIT TART
This delightful, warming dessert is quick to make and a pleasure to eat.
Provided by CULINARYJEN
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
- Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
- Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
- Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 50.5 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 136.5 mg, Sugar 24 g
MINI APPLE RUSTIC TARTS
Need to use up leftover pie filling? These cute tarts from our Test Kitchen have a golden crust brimming with a sweet-tart apple and cherry filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Divide pastry in half. On a lightly floured surface, roll each half into a 9-in. circle. Transfer to a parchment paper-lined baking sheet. , In a small bowl, combine the pie filling, cherries, ginger and cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Beat egg white and water; brush over folded pastry. Sprinkle with sugar. , Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool.
Nutrition Facts : Calories 327 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 233mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
RUSTIC AUTUMN FRUIT TART
Make and share this Rustic Autumn Fruit Tart recipe from Food.com.
Provided by Abby2495
Categories Tarts
Time 45m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball.
- Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
- Toss the sliced apples and pear with the orange juice.
- Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch.
- Toss the fruit with the sugar-spice mixture and set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
- Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet.
- Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
- Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.
- Remove the tart from the oven and brush it with the apricot jam.
Nutrition Facts : Calories 370.3, Fat 16.9, SaturatedFat 10.2, Cholesterol 46.5, Sodium 159.9, Carbohydrate 53.5, Fiber 2.8, Sugar 26.3, Protein 3.9
RUSTIC FALL FRUIT TART
From Arkansas Flavor magazine. It is a lighter tart baked in a 9-inch springform pan. Soft fruits may be substituted such as plums or nectarines, as well as various Asian pears and apples.
Provided by Bren in LR
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375*. Brush oil onto a 9-inch round springform pan to coat, and lightly dust with panko crumbs.
- Beat the egg whites and yogurt in a large mixing bowl. Beat in sugar, salt, spices and lemon juice.
- Fold in the flour and mix to form a thick cake batter.
- Add the fruit to the batter and mix gently, just until the slices are evenly coated. Pour into the prepared pan.
- Bake for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 20 minutes before removing. Serve warm or at room temperature.
Nutrition Facts : Calories 169.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.7, Sodium 43.1, Carbohydrate 37.4, Fiber 3.2, Sugar 19.6, Protein 3.5
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RUSTIC FRUIT TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (13)Total Time 1 hr 10 minsServings 6
- To make the pastry: In a medium-sized mixing bowl, beat together the butter, sugar, salt and egg yolks until they're light-colored and fluffy., Add the flour and cream, and mix until well-combined., Divide the dough into 6 pieces, round each piece into a ball, flatten the balls into disks, then cover them with a damp cloth, or wrap with plastic wrap., To make the filling: In a medium-sized mixing bowl, whisk together the sour cream, sugar, pie filling enhancer or flour, cinnamon, cardamom and lemon., Toss the mixture with the diced fruit., To assemble and bake the tart: Preheat the oven to 375°F., Roll the disks of dough into 8" circles, and place them on a lightly greased or parchment-lined baking sheet., Spoon about 1/2 cup of the fruit filling into the center of each disk.
- Bring the sides of the dough up around the filling, making pleats to hold the dough in place if necessary., Bake the tarts for 10 minutes, then turn the oven down to 350°F and bake for an additional 20 to 25 minutes.
- The apples should be cooked (they won't bubble, but should be fork-tender), and the pastry lightly browned., Remove the tarts from the oven and serve warm or at room temperature., Store the tarts, well-wrapped, at room temperature for up to 3 days.
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