Best Summer Fruit Bowl Tartlets Recipes

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BEAUTIFUL SUMMER FRUIT TART



Beautiful Summer Fruit Tart image

This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!

Provided by larkspur

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h25m

Yield 12

Number Of Ingredients 16

3 tablespoons water
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup softened butter, cut into chunks
1 cup heavy cream
½ cup white sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (11 ounce) can mandarin oranges, drained and patted dry
5 large fresh strawberries, hulled and sliced
1 ripe kiwi, peeled and thinly sliced
⅓ cup fresh blueberries
⅓ cup fresh raspberries

Steps:

  • Mix water and vanilla extract together in a small bowl.
  • Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
  • Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
  • Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
  • Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 24 g, Cholesterol 55.3 mg, Fat 17.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 133.4 mg, Sugar 13.3 g

SUMMER FRUIT TARTLETS WITH COCONUT AND OAT CRUST



Summer Fruit Tartlets with Coconut and Oat Crust image

Although these mini tartlets look elaborate, they're actually simple to make. Without dairy or refined sugar, these little desserts are light and refreshing, yet still satisfy your sweet tooth. If you want to add a touch of richness, top with a little whipped cream or Greek yogurt.

Provided by Amy Chaplin

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 19

1 cup dried unsweetened shredded coconut
1 cup old-fashion rolled oats
1/4 teaspoon sea salt
1 1/2 cups whole spelt flour
1/4 cup melted extra-virgin coconut oil
5 tablespoons maple syrup
2 teaspoons vanilla extract
1 1/2 cups plus 1 tablespoon apricot nectar or apple juice
5 teaspoons agar flakes
1 1/2 teaspoons arrowroot powder
1 teaspoon vanilla extract
1 large apricot, pitted, quartered and thinly sliced
8 cherries, pitted and sliced
2 fresh figs, halved and thinly sliced
1 large kiwi, peeled, quartered and thinly sliced
1 medium plum, pitted, quartered and thinly sliced
1/2 cup blueberries
1/2 cup black raspberries
1/2 cup raspberries

Steps:

  • For the crust: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Spread the coconut evenly on the prepared baking sheet and bake until deep golden, 4 to 5 minutes. Set aside to cool.
  • Increase the oven temperature to 350 degrees F. Line the tartlets molds with mini muffin liners and set aside.
  • Add half of the toasted coconut to a food processor with the oats and salt and pulse until finely ground. Transfer to a bowl, add the spelt flour and stir to combine. Drizzle in the coconut oil and mix until evenly combined. Add the maple syrup, vanilla and 1 tablespoon water, and mix until the dough comes together. The dough should hold together without being too sticky. If mixture is wet, set aside for 5 minutes for the oats to absorb more moisture.
  • Press some dough into each lined tartlet pan as thinly and evenly as possible. Prick the bottom with a folk a couple of times and bake until lightly golden and fragrant, 14 to 16 minutes. Remove from the oven and set aside to cool.
  • For the glaze: Add 1 1/2 cups of the juice and the agar to a small pot. Bring to a boil over high heat while whisking. Cover the pot and reduce the heat to low, and simmer until the agar dissolves, 10 minutes.
  • Dissolve the arrowroot in the remaining 1 tablespoon juice and whisk into the simmering juice mixture. Return to a boil, then remove from the heat and stir in the vanilla. Set to thicken and cool slightly, 10 minutes.
  • For the fruit filling: Place the sliced apricot into a medium bowl and toss with 3 tablespoons of the glaze. Spoon about 1 teaspoon of the glaze into four of the tartlet shells and divide the apricot between the shells. Repeat with the cherries, figs, kiwi, plum, blackberries, black raspberries and raspberries, and the remaining glaze until all the shells are filled. Store in the refrigerator until ready to serve.

SUMMER FRUIT TARTLETS



Summer Fruit Tartlets image

Delicious little treats that are very flexible. From "Delicious Pastries" by Love Food. Preparation time doesn't include refrigerating the dough for 30 minutes.

Provided by tomsawyer

Categories     Tarts

Time 1h

Yield 12 tartlets, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour, plus extra for dusting
3/4 cup confectioners' sugar
2/3 cup almonds, ground
1/2 cup butter
1 egg yolk
1 tablespoon milk
1 cup cream cheese
confectioners' sugar, to taste, plus extra for dusting
12 ounces fruit, such as berries

Steps:

  • To make the dough, sift the flour and sugar into a bowl.
  • Stir in the ground almonds.
  • Add the butter and stir in until the mixture resembles breadcrumbs.
  • Add the egg yolk and milk and work in with a spatula, then mix with your fingers until the dough binds together.
  • Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes.
  • Preheat the oven to 400 degrees Fahrenheit.
  • On a flour counter roll out the dough and use it to line 12 deep tartlets or individiual bioche pans (can also use muffing pans if you can get it to form correctly).
  • Prick the bottoms.
  • Press a piece of foil into each tartlet, covering the edges, and bake in the oven for 10-15 minutes, or until light golden brown.
  • Remove the foil and bake for an additional 2-3 minutes.
  • Transfer to a wire rack to cool.
  • To make the filling, place the cream cheese and sugar in a bowl and mix together.
  • Place a spoonful of filling in each tart shell and arrange the fruit on top.
  • Dust with sifted confectioners' sugar and serve.
  • Tip #1: You can use store bought tart shells or phyllo dough if you wish (I would recommend following the instructions for cooking that come with the packages).
  • Tip #2: You can substitute many different types of fillings, such as mousse, pudding, yogurt, etc.

Nutrition Facts : Calories 272.1, Fat 19, SaturatedFat 9.6, Cholesterol 57.5, Sodium 139.3, Carbohydrate 21.5, Fiber 1.3, Sugar 7.8, Protein 5.1

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