All Time Best Summer Fruit Torte Recipe 415

FRESH FRUIT TORTE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.( you may do this as individuals as well).
• For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
• For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
• Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream if desired.

ORIGINAL FRESH FRUIT TORTE

Steps:

• Arrange oven rack in the lower third of the oven. Preheat to 350 degrees F.
• Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs and salt, and beat to mix well.
• Spoon the batter into a 9" or 10" springform pan.
• Cover the top with the plums, skin side down, or the peach slices very close together.
• Combine cinnamon with 2 tablespoons sugar. Sprinkle fruit with the cinnamon-sugar mixture.
• Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool.
• Serve at room temperature or slightly warm, plain or with vanilla ice cream.
• Cake may be tightly wrapped with aluminum foil and frozen after it is cooled from the oven. Make extra cakes while fruit is at it's peak and freeze, then warm wrapped cake in a 300 degree oven for serving.

ALL-TIME-BEST SUMMER FRUIT TORTE RECIPE - (4.1/5)

Steps:

• 1) Preheat oven to 350 . Butter an 8 or 9 inch round cake pan 2) With an electric mixer at medium speed beat butter until light. Beat in the sugar and vanilla until fluffy; beat in the eggs, one at a time. 3) In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until combined, no longer. 4) Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon. 5) Bake until the cake is a golden brown and baked through, about 45 minutes. 6) Cool in the pan on a wire rack. Serve at room temperature, cut into wedges. Variations: Marian Burros' original recipe calls for 12 purple plums, halved, pitted and arranged skin side up. Raspberries also work well. In Fall or winter, substitute sliced apples and fresh cranberries.

BEAUTIFUL SUMMER FRUIT TART

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.