Fresh Fruit Tarts …..

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Let me show you how to make this colorful fruit tart layered over cream cheese filling and brushed with a clear fruit juice glaze.
Making this refreshing fruit tart is very simple and easy .You can use any fruits of your choice . I have used strawberries, raspberries, oranges blackberries and kiwi fruits as the fruit topping .
This is also an easy recipe if you don’t have a lot of time on your hands, mainly because everything can be made ahead of time and assembled just before serving ….

Pie crust for Tartlets

Preparation Time: 5 mins
Baking Time: 15 min.
Baking Temperature: 200ºC / 400ºF
Makes around 10 tart shells OR one 9” pie.
( Or you can use market bought pie crust )

Ingredients For Tart Shells Or Pie Crust

1 3/4 cups plain flour / maida
A pinch Salt
3/4 cup cold butter cut into small pieces
4-5 tbsp ice cold water

Method:

Sieve the flour and salt together in a medium size bowl ( I chill the bowl in the fridge for at least an hour )

Rub the butter into the flour with your fingertips and mix well until it starts looking like breadcrumbs, work quickly to prevent the dough from becoming warm.

Gradually add ice-cold water (approx. 3 to 4 tbsp) and knead well to make a stiff dough and refrigerate for at least 30 minutes.

Lightly flour the rolling pin and pastry board and keep aside.

Knead the dough again, divide it into 10 equal portions.

Roll out a portion of the dough into a 4 inch circle.
Place the circle into tart tins and press the circle gently around the sides of the tart tins .

Repeat till all dough is finished .

Prick all over the tarts with the help of a fork.

Arrange the tarts on a baking tray and bake in a pre-heated oven at 200ºc/ 400 F for approx. 10 to 15 minutes or until golden .

Cool the tart shells and use as required.

For the Filling:

Cream Cheese – 6 oz
Sugar – 3 tbsp
Vanilla essence – 1/2 tsp

Add Cream Cheese, Sugar and Vanilla in a bowl. Mix until sugar is completely dissolved. Keep aside.

OR you can even make a thick custard using custard powder and use it

For the Topping:

Your Choice of berries & Fruits

FOR THE GLAZE :

1/2 cup any fruit juice
1/4 cup sugar
1 tbsp Corn starch

Fill a saucepan with 1/2 cup fruit juice. Use any fruit juice of your choice such as lemonade, apple or orange.
Add 1/4 cup sugar and 1 tablespoons cornstarch.
Set the saucepan on medium heat. Use a spoon to stir the mixture constantly and prevent it from sticking to the saucepan.
Cook until the mixture thickens. Bring to a boil and simmer for 2 minutes. Remove the saucepan from the heat.
Allow the glaze to cool for 10 minutes.

TO ASSEMBLE

Spread the Cream Cheese mixture evenly on the Tart shells .
Arrange all the fruits so that every piece has a little of each fruit.
With the help,of a pastry brush , brush the glaze over the fruits .
Chill for 1-2 hours before serving.

NOTE :

Make ahead: You can freeze the dough for upto a month. Bring it down to the refrigerator and leave overnight or for half an hour or more on the counter before you roll the dough. You can also freeze the fully baked tarts in an air tight container for a month.

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36 comments

  1. Welcome to FF # 41. I just love your tartlets, they are so colorful, clever and I can only imagine the taste. How did you manage to get that waffle look in your tarts? I know these will go down well at today’s Fiesta, with all the other wonderful goodies that folks are contributing. Have a great weekend!

  2. The little tart shells you made are absolutely adorable, Shailja! I thought for sure they were store bought, professionally made ones when I first viewed the photos. Bravo! The fillings you used…from the fruit to the cream cheese to the glaze…sound positively delicious. 🙂 The perfect ending for a heavier meal. Thanks for bringing them along to Fiesta Friday. 🙂

  3. The tarts look so picture perfect. Nice idea of coating the fruits with the glaze. I will keep this in mind for my future dessert recipes. Thank you 🙂

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