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 FRUIT TART
Forget making pie crust that looks perfect! Instead, make this scrumptiously sweet and Rustic Fruit Tart full of plums and nectarines, as well as a pie crust that has character. You'll enjoy a Rustic Fruit Tart with bold colors and flavors.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Use pulsing action to process flour, butter and cream cheese in food processor until mixture is well blended and starts to form ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Heat oven to 400°F. Roll pastry on lightly floured surface to 12-inch circle. Transfer to baking sheet lightly sprayed with cooking spray.
- Toss fruit with sugar, ginger and cornstarch. Spread over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.
- Bake 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 20 g, Protein 4 g
RUSTIC FRUIT GALETTE
Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.
Provided by Rebecca Marmaduke
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
- Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g
RUSTIC FRUIT TART (FREE FORM GALETTE)
Adapted from Fine Cooking. A dessert that can be personalized by the combination of fruits available or desired. The free form shape of the tart means that you don't have to search for special baking equipment.
Provided by gailanng
Categories Tarts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
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.
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 FRUIT TART
My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.
Nutrition Facts : Calories 852 calories, Fat 30g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 602mg sodium, Carbohydrate 141g carbohydrate (77g sugars, Fiber 7g fiber), Protein 8g protein.
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22 DELICIOUS FALL PIES AND TARTS TO SWEETEN THE SEASON
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- Salted Caramel Apple Pie. Transform your favorite sticky-sweet treat on a stick into a fall pie that will blow everyone away. The pie pastry gets an extra nutty flavor thanks to the addition of rolled oats.
- Mini Maple-Pecan Pies. Pecan pie is a must during the fall, and these adorably compact seasonal pies feature the sweet, nutty flavor you know and love.
- Apple-Cranberry Pie. When it comes to autumn fruit pie recipes, it doesn't get much better than apple and cranberry. The sweet-tart flavor from the in-season fruits gets an extra hint of brightness from finely shredded orange peel.
- Rustic Blood Orange Tart with Salted Pecan Crust. With their ruby-red flesh and sweet-tart flavor, blood oranges are a brilliant seasonal choice for this simple five-ingredient fall tart.
- Autumn Maple-Pear Pie. Peak-season pears burst from this gorgeous fall pie. A poached pear topper and sweet caramel sauce garnish the piecrust, which gains nutty flavor from ground toasted pecans.
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4.1/5 (14)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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