Fruit tart recipes
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Plum Tart with Marzipan Crumble
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Berry Fruit Filo Tarts
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Raspberry, Peach and Almond Tart
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Ingredients
- ------- Crust
- 1 cup all purpose flour
- ¾ cup sliced almonds
- ¼ cup sugar
- 1/3 tsp. salt
- ½ cup chilled unsalted butter cut into ½-inch cubes
- 2 tbsp. chilled whipping cream
- 1 large egg yolk
- --------- Crumble
- ¾ cup all purpose flour
- ½ cup almond paste
- ½ cup golden brown sugar
- 6 tbsp. chilled unsalted butter cut into ½-inch cubes
- ¼ cup sliced almonds
- -------- Filling
- 2 ¼ pounds plums (about 12) halved pitted thinly sliced
- ½ cup sugar
- 2 tbsp plus 2 tsp. cornstarch
Method
- For crust:
- Blend first four ingredients in processor until nuts are finely ground.
- Add butter, process until mixture resembles coarse meal. Add cream and yolk.
- Blend, using on/off turns, until dough comes together.
- Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
- Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack, cool. Reduce oven temperature to 375°F.
- Blend flour, almond paste and sugar in processor until almond paste is finely ground.
- Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl, mix in almonds.
- Combine all ingredients in medium bowl, toss to blend well.
- Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
- Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes.
- Push up pan bottom to release tart. Cool.
Ingredients
- CASE
- 1 Pack Jus-Rol™ Filo pastry - thawed
- 1 melted butter for brushing
- TOPPING
- 250ml Crème fraiche OR whipped cream
- 3 Strawberries
- 3 Blueberries
- 3 Blackberries
- 3 Redcurrants
- Sprinkle Icing sugar
Method
- 1. Preheat oven to 180°C (160oc for fan assisted ovens) / 350°F / Gas M 4. Have ready a 12 hole muffin tin.
- 1. Unroll stack of filo sheets, cut in half widthways and in 4 lengthways to give 8 equal squares
- per sheet.
- 2. Layer up 4 filo squares at a time, with their points off set, brushing each lightly with melted butter
- as you layer. Press each ʻ,stackʼ, of 4 squares into a muffin form and proceed with remaining pastry.
- 3. Bake for approx. 12 minutes until golden brown - you may have to invert the cases onto a baking
- sheet to get an even golden colour on bases.
- 4. Divide the crème fraiche between the tart cases and then pile the washed fruit on top. Serve with a
- dredge of icing sugar.
Ingredients
- FOR THE PASTRY
- 250g plain flour
- 150g unsalted butter diced. chilled
- 1 tbsp caster sugar
- 1 egg
- 1 tbsp Cold Water
- FOR THE FILLING
- 175g unsalted butter. softened
- 175g caster sugar
- 125g ground almonds
- 65g plain flour
- ½ tsp salt
- ½ tsp baking powder
- 2 eggs. beaten
- ½ tsp Vanilla Extract
- 5 tbsp Raspberry Jam
- 4 ripe peaches. cut in ½. stones removed
- large handful fresh raspberries
- large handful Flaked almonds
- TO SERVE
- whipped cream
Method
- 1. For the pastry, pulse the flour, butter and sugar in a food processor until the mixture resembles breadcrumbs.
- 2. Mix together the beaten egg and water. With the motor still running, gradually add the egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough.
- 3. Roll out the pastry onto a lightly floured work surface to form a circle about 30cm/12in in diameter. Carefully line a 25cm/10in tart tin with the rolled pastry, then lightly prick the base with a fork.
- 4. Transfer the tart case to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
- 5. When the pastry has chilled, line the tart case with greaseproof paper and fill it with baking beans. Bake in the oven for 20 minutes, then remove the paper and beans. Return the tart case to the oven for a further 4-5 minutes, or until the pastry is pale golden-brown. Remove the tart case from the oven and set aside. Reduce the oven temperature to 170C/325F/Gas 3.
- 6. For the filling, in a food processor, blend together the butter and sugar until pale and fluffy. Add the ground almonds, flour, salt, baking powder, eggs and vanilla extract and blend again until well combined.
- 7. Spread the raspberry jam over the base of the pastry case, then spoon over the almond filling mixture, starting at the edges of the tart and working towards the centre.
- 8. Arrange seven of the peach halves, cut-sides down, in a circle at the edge of the tart, pressing each gently into the filling mixture. Press the remaining peach half into the centre of the tart. Push the raspberries into the filling mixture.
- 9. Bake the tart in the oven for 25-30 minutes, or until the filling mixture has set slightly and is pale golden-brown.
- 10. Remove the tart from the oven, sprinkle all over with the flaked almonds, then return to the oven and continue to bake for a further 20-25 minutes, or until the peaches are tender and the filling has risen and is golden-brown. Set aside for 15 minutes to cool slightly, then lift the tart from the tin.
- 11. Serve warm or cold in wedges with cream.
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