TROPICAL FRUIT TART
Categories Fruit Dessert Bake Cream Cheese Kiwi Mango Pineapple Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Unfold crust.
- Using wet fingertips, press together any cracks to seal. Rub crust with flour. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
- Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
- Arrange pineapple, kiwis and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.
TROPICAL FRUIT TART
Steps:
- Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
- Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
- Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.
TROPICAL FRUIT TART
Puff pastry is one of our favorite freezer shortcuts -- especially when paired in this tart with sweet pineapple, tangy mango, and nutty coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll puff pastry into a 10-by-14-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch from edges, creating a border; with a fork, prick dough all over inside border. Bake until golden, 12 to 15 minutes. Let cool completely.
- Meanwhile, in a medium saucepan, cook pineapple, sugar, and lemon juice over medium-high until pineapple begins to break down, 10 to 12 minutes. Transfer to a blender and puree until smooth.
- Pour through a fine-mesh sieve back into saucepan, discarding solids, and sprinkle with gelatin. Let stand until gelatin softens, 5 minutes. Bring to a boil over medium-high, stirring, then pour into a medium bowl set in a bowl of ice water. Stir until cool and thickened, 4 minutes. (To store, cover and refrigerate, up to 3 days.)
- Whisk cream until soft peaks form. Stir pineapple mixture until smooth; fold in whipped cream until combined. Spread on pastry and top with mango and coconut.
Nutrition Facts : Calories 345 g, Fat 23 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g
TROPICAL FRUIT TART
Categories Fruit Ginger Dessert Bake Kiwi Mango Papaya Brandy Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- For crust:
- Mix flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk, cream and vanilla in small bowl. Add to flour mixture; process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 4 hours.
- For Filling:
- Pour milk into heavy medium saucepan. Bring just to simmer. Whisk yolks, sugar and cornstarch in medium bowl to blend. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into medium bowl. Stir in minced ginger. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Dough and pastry cream can be made 1 day ahead. keep chilled separately. Let dough soften slightly before pressing into pan.)
- Preheat oven to 375°F. Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom. Line crust with foil. Fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack and cool completely. Remove sides from pan.
- Combine preserves and Cognac in small saucepan. Stir over medium heat until preserves melt and mixture is thick, about 2 minutes. Strain syrup into another small saucepan; discard solids. Brush half of syrup onto bottom of crust. let stand at room temperature until set, about 5 minutes. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm ginger syrup. Brush over fruit. (Can be made 2 hours ahead. Cover and chill.) Garnish tart with mint.
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- To make the crust: Add flour, sugar, ginger, and salt to the food processor. Pulse to combine. Add butter and cut by pulsing until it resembles coarse meal. Whisk the egg yolk and water in a small bowl. Add to the processor by tablespoonful and process until moist clumps form. Turn out into a bowl and gather into a ball. Wrap into a ball and cover with plastic wrap. Chill for one hour.
- To make the pastry cream: Add milk, ginger, and vanilla bean to a medium saucepan. Bring to a simmer. Remove from heat and cover with a plate. Let steep for 30 minutes. Strain and add back to the same pan. Bring to a simmer again.
- Gradually whisk in hot milk. Pour the mixture back into the saucepan. Whisk over medium heat until the mixture thickens and comes to a bubble. Pour through a strainer into a clean bowl. Press plastic wrap onto the surface of the cream. Refrigerate for 4 hours, or up to two days.
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