Fruit Tart Recipes

Summer dessert recipes are about fruit. So, indulge in these fruit tart recipes. You can ring the changes with these little gems according to what you have available: see the ideas below. You can make exactly the same pastry base, the same custard filling and have a completely different tart depending on what fruit you choose.

Make sure that your environment is as cool as possible. Don't make this at midday on a scorching day! Work as quickly as possible and handle the dough as little as possible. There is an old saying that pastry likes cold hands!

Budget meal planning tip: remember that leftover egg whites from the pastry cream can be used for Angel Food Cake Recipe.

Ingredients:

Sweet Shortcrust Pastry

To assemble:

You will need 2 x 12 hole muffin or tart tins and a 3" / 8 cm diameter cookie cutter.

Method:

1. Shortcrust Pastry: Rub the butter into the flour until it forms a fine crumb-like mixture. Add the sugar, salt and orange zest. Slowly add enough water to bind the dough. It should just clump together. At this point, roll it into a ball and wrap it in greaseproof paper. Chill for ½ hour.
2. Heat the oven to 400° F / 200° C.
3. Remove the chilled dough from the wrapping and lightly dust a board. Gently roll the pastry out until it is about ¹⁄₈" / 3mm in thickness. You may like your pastry a little thicker. I like mine really thin. Using the cookie cutter, cut circles from the pastry. Re-roll any remains and cut extra circles.
4. Now, here is a trick: turn the muffin tin UPSIDE DOWN and spray with cooking oil. Next, shape the pastry circles gently over the upturned muffin holes. Pastry shrinks when it cooks, so if you cook the pastry shells upside down they can't shrink back on themselves!
5. Bake for about 10 minutes or until the pastry has slightly browned and is fairly crisp. It will still be slightly soft but shouldn't "sizzle" when it is ready. The pastry will crisp up completely as it cools. Remove the pastry shells to a wire rack to cool.
6. Assemble the pastry shells at the last minute to avoid their becoming soggy. Fill the pastry shells with about 2 tablespoons Pastry Cream Recipe and top with fresh berries.

Fruit Tart Recipe Ideas:

Return from Fruit Tart Recipes to Simple Dessert Recipes

Return from Fruit Tart Recipes to Easy Dessert Recipes (Site Map)

Return to Easy Meal Planning