Best Autumn Fruit Torte Recipes

AUTUMN APPLE TORTE

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust., Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. , Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack., Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.

RUSTIC AUTUMN FRUIT TART

Steps:

• Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
• Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

FRESH FRUIT TORTE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.( you may do this as individuals as well).
• For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
• For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
• Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream if desired.

AUTUMN FRUIT TORTE

Steps:

• 1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan. Tap out the excess flour. 2 In a bowl, stir together the flour, baking powder, and salt. 3 In a large bowl, beat the eggs with the sugar and vanilla until blended, about 2 minutes. Beat in the butter. Stir in the flour mixture until just blended, about 1 minute more. 4 Spread half of the batter in the prepared pan. Cover with the fruits. Drop the remaining batter on top by spoonfuls. Spread the batter evenly over the fruits. The layer will be thin. Don't be concerned if the fruit is not completely covered. 5 Bake 30 to 35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 6 Let the cake cool 10 minutes in the pan on a wire rack. Remove the rim of the pan. Cool the cake completely on the rack. Serve warm or at room temperature with a sprinkle of confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RUSTIC AUTUMN FRUIT TART

Steps:

• Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball.
• Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• Toss the sliced apples and pear with the orange juice.
• Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch.
• Toss the fruit with the sugar-spice mixture and set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet.
• Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
• Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.
• Remove the tart from the oven and brush it with the apricot jam.

OBSTTORTE (FRUIT TORTE)

Steps:

• CAKE:.
• Mix flour and sugar.
• Cut in butter until mixture resembles coarse crumbs.
• Add egg yolks; mix to form dough.
• Press dough into bottom and sides of a 10-inch springform pan.
• Dough should come 1 1/2 inches up the sides.
• Bake in a preheated 375°F oven for 20 to 25 minutes, until pastry is firm and light brown.
• FILLING:.
• Drain canned or frozen fruit, reserving juice.
• Crush 1 cup of fresh fruit to make juice.
• Add sugar to fresh fruit and let stand 1/2 hour.
• Drain juice and add water to make 1 cup.
• Mix cornstarch and fruit juice.
• Cook over medium heat until thickened.
• Place whole fruit in baked pastry shell.
• Pour thickened fruit juice over top.
• Chill thoroughly.
• Carefully remove torte from springform pan.
• ALMOND COATING:.
• Beat egg white until foamy.
• Gradually beat in the sugar. beat until stiff peaks are formed.
• Spread the meringue around the outside of the pastry shell.
• Press in the almonds so that they completely cover the sides.
• TOPPING:.
• Gently fold sugar and vanilla into whipped cream.
• Spread over the fruit.
• Garnish with sliced toasted almonds, if desired.

MINI APPLE RUSTIC TARTS

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.

RUSTIC FALL FRUIT TART

Steps:

• Preheat the oven to 375*. Brush oil onto a 9-inch round springform pan to coat, and lightly dust with panko crumbs.
• Beat the egg whites and yogurt in a large mixing bowl. Beat in sugar, salt, spices and lemon juice.
• Fold in the flour and mix to form a thick cake batter.
• Add the fruit to the batter and mix gently, just until the slices are evenly coated. Pour into the prepared pan.
• Bake for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 20 minutes before removing. Serve warm or at room temperature.