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FitFool

Adventures in the Kitchen and on the Road


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fitfool

Fresh Fruit Tarts

Summer has kept me happily supplied with berries. So I decided to try making fresh fruit tarts after being inspired by hoorayformegan's post. Came out beautifully. I found the dough for the crust was difficult to work with, sticking to the counter top and my fingers. The dough also broke apart easily. I got 13 tarts, 1 extra shell, and 1 broken shell that I dropped on the floor trying to get it out of the muffin tins. Taste was good though I wasn't a huge fan of the cream cheese filling. I think if I try again, I'll use a lemon curd or maybe vanilla custard instead.




Easy Fresh Fruit Tarts
Makes 12-14

Crust:
1 1/2 c flour
1/2 tsp salt
2 Tbsp cane sugar
4 Tbsp confectioner's sugar
1/2 c melted butter
2 Tbsp milk
dash of cinnamon (optional)

Mix dry ingredients, then add liquid ingredients and blend together with a fork.
You can of course buy molds for tarts but I didn't have any, so I just rolled the dough to about 1/8" thick and cut out circles with a biscuit cutter. Then I pressed the circles into the bottoms of a well-oiled muffin pan. I baked it at 425 degrees for about 7 minutes, or until they start to brown.

Filling:
8 oz cream cheese
1 tsp vanilla
1 Tbsp fresh lemon juice
dash of nutmeg
1 Tbsp confectioner's sugar
1/2 c granulated sugar

Beat cream cheese and sugar in a large bown until it's creamy. Then beat in the lemon juice, nutmeg, and vanilla. Then I put the bowl in the refrigerator to firm up while I made the glaze and sliced the fruit....

Apricot Glaze:
1/8 c apricot preserves
a little bit of water. I just added it by the tablespoon until it was the right consistency to be able to brush over the tarts.

Stir the preserves and water in a small saucepan over medium heat until it comes to a boil. Then brush the glaze over the cooled tart shells.


THEN FINALLY, take the filling out of the fridge and drop it by the tablespoon into the middle of each shell. Then arrange the sliced fruit on top of the filling. You can brush the glaze over the whole tart when it's finally assembled to make it nice and shiny, but that also adds quite a bit of sweetness. It's up to you!





Thread at food_porn



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How do you make everything look soooooooooo good???

Thanks...got lucky with these :0

(Deleted comment)
Thanks for the tip. Is apple pectin something I can pick up at the grocery store?

Boy those look yummy for my tummy.

"yummy for my tummy" now reminds me of Anchorman whenever I hear that phrase :)

I had Very Berry pie today and was in heaven. We can get strawberries in Spain in abundance but there are no blueberries, not many raspberries or any other berries for that matter. So when I´m here, berries are high on my list of things I love to eat.

I don´t think I´d care for the cream cheese filling either but the tarts look beautiful.

Oh...if you can grow strawberries, I would think other berries would also grow in that climate. Thanks for the compliment :)

No...it doesn´t always work that way. Strawberries are small plants and most other berries grow on bushes and require other sorts of climates and much cooler night temperatures, e.g. Cranberries need bogs and blueberries need cool and rainy. Strawberries are irrigated and grow in poorer soil conditions. There are so many factors. I guess that also there is no tradition of berries other than strawberries in Spain
:(
So I have to take advantage of the season while I´m here.
:)

i'm just catching up. these look right out of a fancy magazine. great job.
i'm glad you are seeming to be getting back into cooking.

Thank you! My tummy's glad too.

nice photos, and nice looking tarts. :)

I use a similar recipe but I use sweet short pastry.. and for the filling I cheat and buy a jar of kraft lemon spread and a pot of creamcheese filling mix the two together and spoon in.

then top with blueberries and drizzle with melted choc. .leave to set.

mm.. I like the sound of your version. Care to share your recipe for the sweet short pastry?

Sure,

Get in your car and head down to your supermarket, park the car go inside, head towards the frozen foods aisle, pick up a pack of sweet short pastry. Go to the counter and pay for, exit building and go to your car exit carpark.

LOL. Simple as pie.

Good Grief! Those pics look scrumptious!

I don't like cream cheese fillings all that much either. But maybe a custard, meringue or perhaps a creme fraises type of filling. But I don't know if I can get the presentation to look as nice as those photos.

Judging from the sound of some of your recipes, you're far from a novice cook :)

Perhaps not a novice. But not as good at presentation as your photos make so obvious.

pastery cream/ vanilla custard is the way to go for fruit tarts,

I'm not a fan of any dessert made with cream cheese. I'll take
the cream creamy custrad over a cream cheese filling any day.

Also for the crust, I recomend crushing up shortbread biscuts with butter which is also easy and yummy.

Yes, next time definitely going to pick a custard filling. Thanks for the shortbread idea!

Zah! Ok, if none of you want the cream cheese filled ones, I'll eat them!!! These look fab!

do you have the revised Joy of Cooking? Make a shortbread crust, roll it out thin on parchment, and brush jam over it. Toss berries with a bit of sugar and flour, or peaches, or plums, and arrange artfully over the crust. Turn up the edges of the pastry so that juices don't run over and bake at oh i dunno, 400? until golden brown on the crust and bubbly on the top. fabulous, beautiful, easy as cinch with a cuisinart.

It's 10am here and I already want dessert! Those look divine!

Oh my goodness, that looks so good! I'm ready for some of that dessert now. :D

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(Anonymous)
thanks :) youre post is awesome!

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