Recipe for Fruit Tarts
You can't miss with a delicious, seasonal fruit tart! This recipe by Ana Cabrera of Suck It Up S.A. uses our 4" tartlet mold for individual servings or our 11" Gobel fluted quiche pan for a large tart.
What type of fruit do you like on a fruit tart? Let us know in the comments!
Fruit Tarts
Large and Single Servings
Items used:
Recipe:
For the crust:
- 1 1/3 cup flour
- 1/4 cup granulated sugar
- 1/2 tsp. kosher salt
- 10 Tbsp. butter (melted)
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
For the filling:
- 1/2 cup heavy cream
- 8 oz. mascarpone cheese
- 4 oz. cream cheese
- 3/4 cup powdered sugar
- 2 oz. orange juice
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
For the topping:
- Seasonal fruit finely chopped. Berry and citrus work best.
- Preserves syrup:
- ¼ cup jam or preserves that complement the seasonal fruit
- 2 tsp. water
DIRECTIONS
- Preheat oven to 350°.
- Make crust: In a large bowl, whisk together flour, sugar, and salt.
- Add melted butter and extracts and stir until dough forms.
- Press mixture into 4" Fluted Tartlet Mold for a single serving or the 11" Quiche Pan for a larger tart. Make sure you use a tart pan with a removable bottom. Press dough all the way up the sides and until dough is smooth.
- Prick all over with a fork and bake until golden, about 20 to 25 minutes. Let cool completely.
- Make filling: In a medium bowl, use a hand mixer to beat the heavy cream until stiff peaks form.
- In a large bowl, beat mascarpone and cream cheese until smooth.
- Add powdered sugar, orange juice, and extracts and beat until no lumps remain.
- Fold in the beaten heavy cream.
- Spread filling over cooled crust and arrange fresh fruit on top.
- Make preserves syrup: In a small microwave-safe bowl, heat together preserves and water until warmed, about 30 seconds. This is basically a simple syrup you'll be placing on top to seal your fruit. Once the preserves syrup has slightly cooled, brush the syrup on the tart and refrigerate until well chilled, about 2 hours.