FRESH FRUIT TART WITH GINGERSNAP CRUST
Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.
Provided by Mary K. W.
Categories Tarts
Time 28m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For Crust:.
- In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
- For Filling:.
- Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
- Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.
Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7
DATE NUT BARS
I've had this recipe since 1938, when the girls I worked with game me a bridal shower. One of their presents was a recipe box filled with their favorites. Inside, I found this recipe, and I've used it for just about every occasion since. They're always well received.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,
Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 63mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE BRAZIL NUT TART
Steps:
- Preheat the oven to 350 degrees. Line a 10 inch round cake pan with parchment paper, butter and flour.
- In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside.
- In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish.
- In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan.
- Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely.
- Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper.
- Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake.
- In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts.
- Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve.
BRAZIL NUT, DATE, AND FRESH GINGER TART
Steps:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the egg yolks, brown sugar, butter, cream or milk, flour, ginger, and salt until smooth. Stir in the date pieces and Brazil nuts until combined.
- Set the prebaked tart shell on a baking sheet and pour in the filling. Bake the tart on the baking sheet until the top is uniformly deep brown and the filling is set (it shouldn't jiggle when you gently shake the tart), 35 to 40 minutes. Let cool completely.
- Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn't release cleanly, simply serve the tart on the pan bottom.)
- Serving
- Serve with whipped cream (page 239) or a drizzle of Bittersweet Chocolate Sauce (page 243) spiked with rum.
- Storage
- The filling can be made up to 4 days in advance and refrigerated.
- Variation
- To add coconut flavor to this tart, substitute 1 1/2 cups (340 g) softened or grated palm sugar (available in Asian markets) for the brown sugar and replace the cream or whole milk with Thai coconut milk.
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