Mmm Jelly Fruit Tarts Recipes

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

FRUIT TART

Steps:

• For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
• Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes.
• During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
• For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
• For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.

MMM JELLY FRUIT TARTS!

Steps:

• Rub in the flour, salt and butter with your fingers until the mixture looks like bread crumbs.
• Pour about 2 Tablespoons water in the mixture.
• Bring the mixture together in a ball.
• The bowl will be crumb free if done correct.
• Pre heat oven to 400°F.
• Roll out the ball of dough flat, make sure you don't roll to thin.
• Cut the dough into small circles (this is made for a small muffin pan not a normal one) and put into pan.
• Spoon in jam (it should only be about half way full of jam).
• Bake for 15mins (Its may be less time or more depending on your oven).
• Let cool for about 3mins.
• Enjoy!

DOUBLE-CRUSTED JAM TART

Steps:

• Pulse flour, granulated sugar, and 2 teaspoons salt in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Add 3 tablespoons water and pulse. Add 3 tablespoons more and pulse. Next, work in longer pulses, stopping to scrape sides and bottom of bowl as needed, until dough holds together when pinched (if necessary, add remaining water, 1 teaspoon at a time). Shape into 2 rectangles.
• Roll out one rectangle between 2 sheets of lightly floured parchment to 12 by 10 inches, about 1/8 inch thick. Transfer on parchment to a baking sheet. Repeat with second rectangle; stack on top of first. Refrigerate both until firm, at least 30 minutes.
• Preheat oven to 375°F. Remove dough from refrigerator; set aside one sheet. Remove parchment from top of second sheet; spread jam evenly over dough, leaving a 3/4-inch border. Remove parchment from first piece of dough and place over filling. Fold edges in and press to seal with the tines of a fork. Poke top all over with tines of fork. Brush with beaten egg. Freeze 10 minutes or refrigerate 30 minutes. Bake until golden brown and bubbling in center, 40 to 45 minutes. Let cool on sheet on wire rack.
• Gradually whisk lemon juice into confectioners' sugar to create a glaze with the consistency of honey. Add remaining pinch of salt; whisk to combine. Spoon glaze over tart, spreading almost to edges; sprinkle with freeze-dried berries and let stand until set, at least 1 hour. Slice and serve, or store, lightly wrapped with foil, at room temperature up to 1 day.

JAM TARTS

Steps:

• Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
• Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

JELL-O PATRIOTIC MINI FRUIT TARTS

Steps:

• Heat oven to 450ºF.
• Spray 24 mini muffin pan cups lightly with cooking spray. Cut each pie crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until pie crusts are cooled.
• Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.