looking for a fruit tart recipe

[jjf]

i would like to make a fruit tart that has a custard type filling and decorate the top with seasonal fruit - i see them in bakeries and figure they can't be too hard to make.

does anyone remember if cooking light has ever had a recipe for one of these?
i found a tart in the recipe search, but it is a lemon-lime tart - i don't want the filling to be so lemony though - i would rather make something more creamy - with maybe vanilla or almond flavoring. any suggestions for how to modify the lemon-lime recipe - it uses 6 Tbsp fresh lemon juice, 2 Tbsp fresh lime juice and fresh lemon peel.

i also searched the bulletin board, but didn't come up with any actual recipes - i would love any suggestions. thanks!!

jen

[mb]

jen -

for passover, i found a great fruit tart recipe on epicurious.com. the crust is easy - basically toss toasted hazelnuts, sugar, almond extract, and an egg into the food processor. the recipe gives directions for a strawberry fruit filling, and then top with sliced strawberries in concentric circles around the top. instead of all strawberries, we used strawberries, kiwi, and raspberries. and instead of the strawberry filling, you could use anything you want - such as a vanilla pudding.

the tart has a beautiful presentation. just don't make it too far in advance because the crust will get soggy.

good luck!

p.s. i found it by searching 'passover' at epicurious.com. it's one of last recipes in the search results. i think it's called a strawberry hazelnut macaroon tart or something like that. (and the reason it's good for passover is just that there's no flour in it).

[Luv to Cook]

I make fruit tarts in mini tart pans all the time...I just make a regular pie crust and for the filling I use 1/3 less fat cream cheese, a little bit of vanilla extract, some sugar and a little bit of milk to thin it out. I'm not sure of the exact measurements but you can play around with it. I top it with fresh fruit (kiwis, berries, grapes, mandarin oranges, etc.) and then glaze the fruit with corn syrup. They look so pretty on a tray with each tart having a different fruit design.

Anita

[Grace]

I have an excellent one that comes from Cuisine Magazine. I made it, and it was WONDERFUL! I don't have time to type it in right this minute, but I'll try to do it first thing in the morning. It's exactly what you are looking for - you will love it! (It's not very light, though!)

[Laura B]

I found this one in MasterCook. I have not tried it, but it looks like it fits your requirements!

* Exported from MasterCook *

Blackberry-Almond Cream Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1994 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups shortbread cookie crumbs -- (25 cookies)
3 tablespoons honey
Vegetable cooking spray
1/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups skim milk
1 egg -- lightly beaten
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 1/2 cups fresh blackberries
1/3 cup all-fruit seedless blackberry spread
1 tablespoon water

Position knife blade in food processor bowl, and add cookie crumbs and honey. Pulse 4 times or until combined.

Coat a 10-1/2-inch round tart pan with a removable bottom with cooking spray. Place crumb mixture in pan, pressing mixture in bottom and 3/4 inch up sides of pan. Bake at 350 degrees for 8 minutes or until lightly browned. Let cool completely on a wire rack.

Combine sugar and cornstarch in a saucepan. Gradually add milk, stirring with a wire whisk until well blended. Bring to a boil over medium heat, and cook 1 minute, stirring constantly.

Gradually stir about 1/4 of hot milk mixture into beaten egg; add to remaining hot milk mixture, stirring constantly. Cook an additional 2 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in lemon juice and extracts. Pour mixture into a bowl; cool 20 minutes, stirring occasionally. Pour mixture into prepared crust; arrange blackberries on top of filling.

Combine blackberry spread and water in a small saucepan, and cook over medium heat until blackberry spread melts, stirring occasionally. Drizzle over blackberries.

(serving size: 1 slice)

Source:
"Cooking Light, Jul/Aug 1994, page 72"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 374 Calories; 12g Fat (27.4% calories from fat); 5g Protein; 63g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates.

NOTES : Fans of berries and cream will love this elegant tart. Skim milk cuts the fat in the rich-tasting custard from 10 grams to less than 1 gram in each serving.
Nutr. Assoc. : 1366 0 0 0 0 0 0 0 0 0 166 761 0

[KristaMB]

I think the Nov 00 issue of CL had a recipe for a Clementine Tart. I made the recipe, but don't recall if the custard filling was flavored. (I don't think it was.) If you want me to post the recipe, I can dig out my magazine and try to find it.

~Krista

[ewatkins]

You can use a pie crust as mentioned, or I've had it where the pie crust was a tube of sugar cookie dough rolled out into either a pizza type pan, or a tart pan with removable bottom.
The filling recipe I use is from the Colo. Junior League cookbook called Creme de Colorado: 8 oz. cream cheese, 3T. sugar, 2 T. amaretto, 1 tsp. vanilla and 1/2 tsp. almond extract. Chill for 30 min. until set.

The glaze is: 1/2 cup apricot preserves or orange marmelade, one T. butter, one T. lemon juice. and 2 T. amaretto. Heat until melted, then cool. Put fruit on fillingin a circular pattern, no more than 1-2 hours before serving (to prevent bleeding), and brush with glaze.

This is so good--I may have to do it for Easter!

[Laura B]

Krista, No need for you to dig out your magazine and do a bunch of typing! Here is the recipe:

* Exported from MasterCook *

Clementine-Chocolate Cream Tart

Recipe By :Cooking Light Magazine. December 2000. Page: 174.
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup chilled butter or stick margarine, cut
into small pieces
3 tablespoons ice water -- (3 to 4)
Cooking spray
Pastry cream:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups 1% low-fat milk
2 large egg yolks
1 large egg
1 teaspoon grated clementine rind
1 teaspoon vanilla extract
Remaining ingredients:
2 ounces bittersweet chocolate, melted and divided
9 clementines, peeled and cut crosswise
into 1/4-inch-thick slices
1/4 cup apricot preserves, melted

Directions.
1. Preheat oven to 375 degrees.

2. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

3. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Pierce bottom and sides of dough with a fork; bake at 375 degrees for 20 minutes. Cool on a wire rack.

4. To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/4 teaspoon salt in a medium saucepan. Gradually stir in milk; bring to a boil over medium heat. Cook 1 minute, stirring constantly.

5. Combine egg yolks and egg in a small bowl; stir with a whisk until blended. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat until mixture is thick and creamy, stirring frequently (about 5 minutes). Remove from heat; stir in rind and vanilla. Pour into a bowl; cover surface of pastry cream with plastic wrap. Chill.

6. Spread half of melted chocolate over the bottom of the crust. Spoon the pastry cream into the crust. Arrange clementine slices over pastry cream. Brush preserves over clementines. Drizzle remaining chocolate over tart. Chill completely; cut into 8 wedges. Yield: 8 servings (serving size: 1 wedge).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 183 Calories; 3g Fat (13.1% calories from fat); 5g Protein; 34g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by Laura B (edited 04-11-2001).]

[jjf]

thanks to everyone - you guys have given me some great ideas/recipes - i think i'll start testing them this afternoon.

Grace - i am definitely interested in the recipe you mentioned - please post if you get a chance.

thanks again!

jen

[Wienie]

Jen, I've made the Blackberry Almond Tart a number of times and it is wonderful.
I have also made a Chocolate Cream Raspberry Tart, which I've attached.
I make this a couple of times a year when our raspberries come in season.
The Chocolate and Raspberry combination is outstanding and makes a great presentation.

Chocolate Cream Raspberry Tart

Graham Cracker Crust (recipe follows)
1 1/2 tsp unflavoured gelatin
1 cup milk, divided
1/2 cup sugar
21/2 Tbsp cornstarch
2 Tbsp unsweetened cocoa
1/8 tsp salt
1/4 cup semisweet chocolate morsels
3/4 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups reduced calorie whipped topping, thawed
3 cups fresh raspberries
1/4 cup red currant jelly, melted

Preheat oven to 350. Prepare graham cracker crust, pressing mixture into bottom and up sides of a 9 inch round removable bottom tart pan. Bake at 350 for 10 min, cool on a wire rack.

Combine gelatin and 1/4 cup milk in a bowl. Combine 1/2 cup sugar, cornstarch, cocoa and salt in a saucepan. Gradually add 3/4 cup milk, stirring with a whisk. Bring milk mixture to a boil over medium heat (about 5 min), stirring constantly. Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.

Add chocolate mixture to gelatin mixture, stirring until gelatin disolves. Place bowl in a large ice filled bowl for 3 min or until chocolate mixture is cool, remove from ice filled bowl. Add whipped topping, stir gently until well blended. Spoon into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours. Serves 9.

Graham Cracker Crust
40 graham crackers
2 Tbsp sugar
2 Tbsp melted butter
1 large egg white
Cooking spray

Place crackers in food processor, process until crumbly. Add sugar, butter and egg white; pulse 6 times until moist. Coat 9 inch pie plate with cooking spray.

[jjf]

Wienie - thanks for your post - i have 1 question about the chocolate cream raspberry tart - does it matter if i use skim, 1%, 2%, or whole milk? this looks like a lighter recipe, so i assume it wouldn't call for whole milk - but i don't want to do anything that would prevent it from setting.
thanks again.

[Grace]

Gosh, I'm so glad this got bumped up - I almost forgot I promised to get you the recipe!!

Here you go:

Fruit Tart
Cuisine Magazine - Nov/Dec 1997

Pastry Cream
(enough for 1 9" tart)

Combine in bowl:
2 Tablespoons cornstarch
1/4 cup plus 1 Tblsp. sugar
1/8 tsp. kosher salt

Heat until steaming (but don't boil!):
1 cup whole milk (I used skim - worked fine)

Whisk into dry ingredients, combine with milk, cook:
1 egg, lightly beaten

Stir in:
1 Tblsp. unsalted butter

Detailed instructions:

Whisk together cornstarch, sugar and salt in a bowl. Heat 1 cup milk until it starts to steam, but not boil. Pour eggs into cornstarch mixture. Whisk vigorously. When done, it will be smooth and the color will be more pale. Carefull combine the egg mixture and milk by constantly whisking while slowly pouring hot milk into eggs in a steady stream. Transfer back to pan. Stir constantly over medium heat until very thick. Add butter. Whisk to get out any lumps. (Grace's note: At this point I add a teaspoon and a half or so of vanilla). Pour into a bowl and cover cream directly with plastic to keep a skin from forming. Refrigerate.

Preheat oven to 375º

Tart Crust:

1-1/2 cups unbleached all-purpose flour
1/4 tsp. kosher salt
1/4 cup sugar
1-1/2 sticks unsalted butter, chilled
1 egg yolk
1-1/2 Tblsp. cold water

Measure dry ingredients into food processor. Cut butter into 12 pieces; add. Pulse until mixture resembles coarse grain. Pour in egg yolk. Turn the machine on and keep it running while you slowly pour in the water - a little at a time. The dough automatically forms a ball just when the right amount of water hits. If it's too dry, add a couple of drops, pulse.

Use a 9-inch pan with a removable bottom (I used a square one). Press walnut sized pieces fo dough evently in to pan for crust. Poke holes in bottom with a fork. This keeps it from rising up too much. Bake 25 to 30 minutes at 375º.

Fruit Topping:

1 (11 oz.) can mandarin oranges, drained
3 kiwi fruits, peeled and sliced
8 fresh strawberries, hulled and halved
12 fresh raspberries

Apricot Glaze:

Combine, Heat and Strain:

1 (10 oz.) jar apricot preserves
1 Tablespoon lemon juice

Prepare the fruit by washing, drying then slicing. Remove the sides of the pan, leaving the bottom in place. Spread the pastry cream evenly over bottom of tart shell. Start in the center with slices of kiwi, layering from the center out. Connect center to corners with raspberries. Position strawberry halves next to kiwi slices. Finish up with the mandarin oranges, staggering them in even rows.

Begin preparing the glaze by cooking the preserves and lemon juice over medium heat. Bring to a boil, and keep stirring. Pour the preserves through a fine strainer. Use a rubber spatula to force it through - some apricot bits will remain. Working in small sections, pour and brush glaze over the tart. Cover fruit and any exposed cream. Refrigerate.

There is no nutritional information given. But I have to say, this was a keeper recipe. I'd make it again. People especially liked the crust.

Enjoy!

[Wienie]

Originally posted by jjf:
Wienie - thanks for your post - i have 1 question about the chocolate cream raspberry tart - does it matter if i use skim, 1%, 2%, or whole milk? this looks like a lighter recipe, so i assume it wouldn't call for whole milk - but i don't want to do anything that would prevent it from setting.
thanks again.
Jen, sorry about that. It should read 1% milk, but I do believe I've used skim with no problem. This is a CL recipe from May 1994. If you care, here's the nutritional analysis:
9 servings
Calories 249 (31% from fat)
Protein 3.3g
Fat 8.7g
Thanks
Jeanne