I have always thought that tarts were an elegant dessert, just a few steps above your everyday pie. After I purchased a couple of mini tart pan I have been eagerly wanting to try out some recipes. I have posted the French silk mini tarts a couple of posts ago. But I wanted to make a fresh fruit tart with the end of summer here, soon the yummy fresh fruit will be gone and we have to wait until next summer.
I love the fruit tarts, all the way from the crust to the glaze. The crust was a simple one with only three ingredients. It turned out to be sweet and crumbly. There is nothing written in stone when it comes to what type of fruit you can use. I think that the strawberries, peaches, and blueberries shout summer, but for the winter months I think that bananas, pineapple, kiwi, or oranges would be perfect. The filling and the glaze are light and sweet which compliments the fruit nicely.
Overall these tarts are a very impressive dessert. The mini tarts are fun, giving each person their individual sweet treat. So if you are looking to impress your guest or family go a few steps above a pie try making a tart or even a mini tart. I am sure everyone will be raving on how delicious they are.
I have an announcement. Earlier this summer I announced on my blog that I would be a grandma late summer, it has finally happened, our granddaughter was born last week. I would like you to meet Aubrey Hope.
Now for the recipe:
Fresh Fruit Tarts (Crust and filling as found Foodnet.com and glaze as found on allrecipes.com)
Preheat oven to 350 degrees F
1/2 confectioners’ sugar
1 1/2 cup all-purpose flour
1 1/2 sticks butter, softened and sliced
Directions for the crust:
In a medium bowl, combine the confectioners; sugar, flour, and butter use a fork to mix the ingredients together until it forms a ball (a food processor can also be used). With your fingers press the dough into mini tart pans with removable bottoms, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Prick the bottom and sides of crust with a fork before baking. Bake for 10 to 12 minutes until lightly brown. Set aside and let cool completely.
1 (8 ounce) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Directions for the filling:
Beat cream cheese, sugar, and vanilla together until smooth. Spread about 1 to 2 tablespoons over cooled crust. Top with favorite fresh fruit.
1 tablespoon cornstarch
1/4 cup white sugar
1/2 cup water
1/2 cup orange juice
2 tablespoons lemon juice
Direction for the glaze:
Mix together the sugar and cornstarch in a small sauce pan. Whisk in water, orange juice, and lemon juice. Bring to a boil over medium heat, boil for 1 minute. Remove from heat and allow to cool completely. Spoon or brush the glaze evenly over the fruit. Refrigerate. Impress and enjoy!