Apricot Blackberry Puff Pastry Tart Recipes
BLACKBERRY PUFF PASTRY TARTS
This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them.
Provided by tovlakas
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
- Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
- Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
- Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
- Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.9 g, Cholesterol 20.9 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 174.9 mg, Sugar 14.3 g
APRICOT-BLACKBERRY PUFF PASTRY TART
Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h35m
Yield Makes one 13-by-15-inch tart
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.
- Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn't drip over sides. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.
- Bake for 10 minutes. Reduce oven temperature to 400 degrees. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.
APRICOT BLACKBERRY TART
A tarte composee is a simple and elegant dessert. Here, we use a cookie-crust shell, vanilla pastry cream, and fresh apricots and berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch tart
Number Of Ingredients 5
Steps:
- Prepare cookie-crust dough. Heat oven to 350 degrees. Bake shell until golden, about 30 minutes. Remove from oven to cool.
- When tart shell is completely cool, fill with pastry cream, using a small offset spatula to smooth top. Arrange apricot wedges in a ring around outer edge of tart. Fill center with blackberries.
- Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass through a fine-mesh sieve. Using a pastry brush, coat apricots and blackberries with jam. Refrigerate until ready to serve.
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- In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth.
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