Summer Fruit Tartlets Recipes

SUMMER FRUIT GALETTES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
• Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
• Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
• Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

BEAUTIFUL SUMMER FRUIT TART

Steps:

• Mix water and vanilla extract together in a small bowl.
• Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
• Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
• Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
• Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.

FRESH FRUIT TARTLETS

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

SUMMER FRUIT TART

Steps:

• For crust, beat butter until smooth. Add icing sugar and lemon zest and cream together. Stir in egg yolks, one at a time, stirring well after each addition. Sift pastry flour and salt into butter mixture and stir just until dough comes together (turn out onto a board and bring together with your hands, if needed). Shape dough into a disc and chill for at least 1 hour.
• On a lightly floured surface, roll out pastry to ¼ inch thick. Sprinkle a 9-inch fluted tart pan (with 1 ½ inch sides) with a removable bottom with a little flour and line with pastry. Trim edges and press pastry up, so it stands about ¼ inch higher than the sides of the pan. Dock pastry with a fork and chill 20 minutes.
• Preheat oven to 350 °F. Bake pastry shell for 18 to 20 minutes, until edges are a light golden brown and center appears dry. Allow to cool.
• For filling, whisk together 1/3 cup raspberry purée, lemon juice, eggs, yolks, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. Remove from heat and cool to room temperature. Stir in remaining 1/3 cup raspberry purée and pour into cooled pastry shell.
• For fruit, slice peaches or nectarines and apricots and toss in lemon juice to prevent discolouration. Slice strawberries in half. Arrange fruit on chilled tart up to 2 hours before serving and chill until ready to serve.

CARAMELIZED SUMMER FRUIT TART

Steps:

• Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
• In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
• On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
• Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.

SUMMER FRUIT BOWL TARTLETS

Steps:

• To make the crème pâtissière, pour the milk into a pan. Split vanilla pod down its length using a small sharp knife (do not cut in half completely). Twist tip of the knife inside the pod to open out like a book at one end, then run the knife down its length to scrape out seeds. (See step 1)
• Put the seeds and empty pod in a medium-sized pan with the milk and bring slowly to a gentle boil. Reduce the heat and simmer for a couple of mins. (Step 2)
• Put egg yolks, sugar and flour into a bowl. Whisk with a hand electric mixer until the mixture becomes pale and fluffy - it should leave a trail that stays on the surface momentarily when the whisk blades are lifted. This whisking will take about 2 mins. (Step 3)
• Pour about a third of the hot milk into the bowl, whisking on a slow speed all the time until it has all been mixed in. Now whisk in the remaining milk, removing pod. (Step 4)
• Return the mixture to the pan, scraping it out of the bowl using a rubber spatula. Bring slowly to the boil, stirring all the time, until the custard is thickened, smooth and glossy. At first, it will look a bit lumpy, but persevere - keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. (Step 5)
• Remove the crème pâtissière from the heat. Beat in the butter until it has melted, then scrape into a bowl. Cover the surface of the crème pâtissière directly with cling film (this will stop a skin forming). Leave to cool, then chill in the fridge until needed. (Step 6)
• Heat oven to 190C/170C fan/gas 5. Divide the pastry into 8 equal pieces. Roll out each one to line a 7-8cm deep fluted tartlet tin, trim leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans. Put on a baking tray and bake for 10 mins, then remove the paper and beans and bake for a further 5 mins until the pastry is crisp and golden.
• Trim any pastry edges that need it with a small sharp knife. Remove from the tins and leave to cool on a wire rack.
• Halve or quarter any large strawberries and remove the stalks from any redcurrants, then mix the fruits together. Fill the pastry cases with crème pâtissière and pile a generous layer of fruits on top. Dust thickly with icing sugar and scatter over some chopped pistachios, if you like.

SUMMER FRUIT TARTLETS

Steps:

• To make the dough, sift the flour and sugar into a bowl.
• Stir in the ground almonds.
• Add the butter and stir in until the mixture resembles breadcrumbs.
• Add the egg yolk and milk and work in with a spatula, then mix with your fingers until the dough binds together.
• Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees Fahrenheit.
• On a flour counter roll out the dough and use it to line 12 deep tartlets or individiual bioche pans (can also use muffing pans if you can get it to form correctly).
• Prick the bottoms.
• Press a piece of foil into each tartlet, covering the edges, and bake in the oven for 10-15 minutes, or until light golden brown.
• Remove the foil and bake for an additional 2-3 minutes.
• Transfer to a wire rack to cool.
• To make the filling, place the cream cheese and sugar in a bowl and mix together.
• Place a spoonful of filling in each tart shell and arrange the fruit on top.
• Dust with sifted confectioners' sugar and serve.
• Tip #1: You can use store bought tart shells or phyllo dough if you wish (I would recommend following the instructions for cooking that come with the packages).
• Tip #2: You can substitute many different types of fillings, such as mousse, pudding, yogurt, etc.