Best Rainbow Fruit Tart Recipes
RAINBOW FRUIT TART
You will need about four cups of fruit to generously fill this tart. We used six colors to get the rainbow effect, but you can use as few or as many as you'd like, depending on what's available to you.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than 1/4 inch. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-8 1/2-inch rectangle. Transfer to a baking sheet. With a paring knife, lightly score a border 1 inch from edges. Freeze 15 minutes. Bake until puffed and golden, 30 to 40 minutes, rotating halfway through. Let cool. Gently press center to flatten.
- Meanwhile, place each color of fruit in its own bowl (or do in batches). Divide remaining 3 tablespoons granulated sugar and lemon juice evenly among bowls and add a pinch of salt to each. Toss to combine. Whisk cream with confectioners' sugar until stiff peaks form. Fill pastry with cream and top with fruit. To create rainbow effect, arrange fruit in vertical stripes, starting with red, followed by orange, yellow, green, blue, and purple. Garnish with mint, if desired. Serve immediately, or refrigerate, covered, up to 2 hours.
FRUIT TART
With its buttery, crumbly crust and creamy filling, this fruit tart is a showstopper thanks to colorful fresh summer fruit.
Categories Mother's Day Summer baking dessert
Time 4h40m
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
- Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes.
- During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
- For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
- For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.
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