Rustic Harvest Fruit Tart Recipes

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RUSTIC FRUIT TART



Rustic Fruit Tart image

Provided by Nancy Fuller

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 25

1 cup golden raisins
1 cup Mulled Wine, recipe follows
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, cubed
2 tablespoons sugar
1/2 teaspoon kosher salt
1 1/2 pounds Bosc pears, peeled and cut into 1/2-inch slices
1/4 cup almond flour
1/4 cup almond paste
4 tablespoons unsalted butter, cubed
1 tablespoon ground cinnamon
Pinch of kosher salt
Juice of 1 orange
Vanilla ice cream, for serving
12 whole cloves
10 peppercorns, cracked
4 cinnamon sticks
2 star anise buds
2 bottles dry, fruity red wine, such as Shiraz or Malbec
1/2 cup honey
2 lemons, zest removed with a peeler and juiced
2 lemons, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
1/2 cup brandy

Steps:

  • For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
  • For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
  • For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
  • In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
  • Serve warm with vanilla ice cream.
  • Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
  • In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.

RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

This delightful, warming dessert is quick to make and a pleasure to eat.

Provided by CULINARYJEN

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

½ cup butter, chilled
½ cup cream cheese
1 ½ cups all-purpose flour
2 apples - peeled, cored, and thinly sliced
1 pear - peeled, cored and sliced
¼ cup orange juice
⅓ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 ½ tablespoons cornstarch
½ cup apricot jam, warmed

Steps:

  • Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
  • Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
  • Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
  • Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 50.5 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 136.5 mg, Sugar 24 g

RUSTIC FALL FRUIT TART



Rustic Fall Fruit Tart image

This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.

Provided by Carrie C.

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup butter, chilled
½ cup cream cheese
1 tablespoon water, or as needed
4 apples - peeled, cored, and thinly sliced
⅔ cup fresh cranberries
¼ cup brown sugar, or more to taste
¼ cup white sugar, or more to taste
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅓ cup roughly chopped walnuts, or more to taste
1 egg, beaten
1 tablespoon raw sugar

Steps:

  • Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
  • Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
  • Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
  • Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 49.5 g, Cholesterol 69.7 mg, Fat 20.8 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 137 mg, Sugar 20 g

RUSTIC FRUIT TART (FREE FORM GALETTE)



Rustic Fruit Tart (Free Form Galette) image

Adapted from Fine Cooking. A dessert that can be personalized by the combination of fruits available or desired. The free form shape of the tart means that you don't have to search for special baking equipment.

Provided by gailanng

Categories     Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into chunks
1 egg yolk
3 tablespoons whole milk
4 cups fresh fruit, blueberries, blackberries, raspberries (apricots, peaches, pears, apples cutting larger fruits to size may also be used)
1/4 cup sugar
1 pinch salt
lemon zest or orange zest, about 1 teaspoon
3 tablespoons flour or 3 tablespoons quick-acting tapioca
1/2 teaspoon vanilla
1 egg (for the egg wash)
raw sugar or brown sugar, to top the crust

Steps:

  • In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
  • Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
  • Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
  • Preheat oven to 350 degrees.
  • In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
  • Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
  • Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
  • Cook for 55 minutes or until crust is browned and the fruit is bubbling.

RUSTIC FRUIT TART



Rustic Fruit Tart image

My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons whole milk
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed
1/2 cup sugar
2 tablespoons quick-cooking tapioca
GLAZE:
6 tablespoons confectioners' sugar
1 teaspoon water
1/8 teaspoon almond extract

Steps:

  • In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

Nutrition Facts : Calories 852 calories, Fat 30g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 602mg sodium, Carbohydrate 141g carbohydrate (77g sugars, Fiber 7g fiber), Protein 8g protein.

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