Summer Fruit Tartlets With Coconut And Oat Crust Recipes

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COCONUT-OAT COOKIES



Coconut-Oat Cookies image

This recipe was inspired by Anzac biscuits, a popular cookie in Australia and New Zealand that is packed with coconut and oats. Oats enhance the nutty flavor and crisp-chewy texture of coconut but to make sure the coconut is the star in these cookies, I added ground and flaked coconut to the batter along with a bit of coconut extract and garnished with a sprinkling of toasted coconut.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield About 24 coconut-oat cookies

Number Of Ingredients 10

1 1/2 cups unsweetened coconut flakes
1/2 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter
1/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon pure coconut extract
1/2 cup rolled oats
1 cup all-purpose flour
2 ounces semisweet chocolate, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces.
  • Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and 1/2 cup coconut flakes and stir to combine.
  • Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.)
  • Put the remaining 1/2 cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.

FRESH FRUIT TARTLETS



Fresh Fruit Tartlets image

High Tea.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

4 ounces Shortcrust Pastry, recipe follows
2 ounces dark chocolate, melted
4 ounces cream cheese, at room temperature
1 tablespoon double cream
1/2 ounce caster (superfine) sugar
Vanilla essence
Fresh fruit (strawberries, raspberries, sliced peaches, etc.)
Apricot jam or red currant jelly, melted and sieved, to glaze
115g/4 ounces plain (all-purpose) flour
Salt
25g/1 ounce butter
25g/1 ounce lard
1 tablespoon freshly grated Parmesan cheese (optional)
Cold water

Steps:

  • Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
  • Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
  • Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

STONE FRUIT SUMMER CRUMBLE TART



Stone Fruit Summer Crumble Tart image

This simple, adaptable summer dessert is perfect when there's lots of juicy fresh fruits at the market. An easy streusel forms both the crust and crumble topping, and it's packed with whatever fruit (or combo of fruits) you like. It's especially wonderful with stone fruit like peaches, plums or cherries, but berries work well too.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h5m

Yield 8 to 10 servings (one 10- or 11-inch tart)

Number Of Ingredients 12

Nonstick cooking spray, for the pan
1 cup old-fashioned oats
1 cup all-purpose flour
1/3 cup light brown sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup granulated sugar
2 tablespoons all-purpose flour
Pinch fine sea salt
5 heaping cups fruit, such as stone fruit or berries, prepared as needed (seeds or pits removed, peeled if desired, chopped if large, left whole if small)

Steps:

  • For the streusel: Preheat the oven to 350 degrees F. Lightly grease a 10- or 11-inch tart pan with nonstick spray.
  • In a medium bowl, stir the oats, flour, brown sugar, salt, baking powder and cinnamon to combine. Drop the butter into the bowl and work it in with your fingertips or a pastry cutter until the mixture comes together to form large clumps. Press about two-thirds of the streusel into the base of the tart pan, taking care to press evenly on both the base and sides.
  • For the fruit filling: In a separate medium bowl, stir the granulated sugar, flour and salt to combine. Add the fruit to the bowl and toss well to coat.
  • Arrange the fruit in an even layer on top of the crust. Crumble the remaining streusel over the surface. Place the tart on a baking sheet. Bake until the fruit is juicy, maybe even bubbly, and the streusel is a deep and even golden brown, 45 to 50 minutes. Cool completely before serving.

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