Italian Fresh Fruit Tart Recipes

ITALIAN FRESH FRUIT TART

Steps:

• Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
• Place dough on lightly floured surface.
• Knead about 3 minutes or until dough holds together and is pliable.
• Shape dough into a ball.
• Cover with plastic wrap and refrigerate about 20 minutes or until firm.
• Preheat oven to 350°F.
• Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
• Pat dough evenly in pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean.
• Cool completely on wire rack, about 30 minutes.
• Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
• Stir in amaretto.
• Spread over crust.
• Arrange fresh fruit on top.
• Drizzle with honey; sprinkle with powdered sugar.
• Serve immediately, or cover and refrigerate.

FRESH FRUIT TART WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
• Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
• Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
• Glaze the entire top of each tart gently using a pastry brush.

ITALIAN FRESH FRUIT TART

Steps:

• Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm.
• Heat oven to 350°F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 30 minutes.
• Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently, until melted. Stir in amaretto. Spread over crust. Arrange fresh fruit on top. Drizzle with honey; sprinkle with powdered sugar. Serve immediately, or cover and refrigerate.