Does anyone have a good mini fruit tart recipe?
I would like to make mini fruit tarts for a baby shower. does anyone have a good recipe? What should i top it with? Lemon tart? How do I make the dough? baking directions? I have tried making Ina Garten's fruit tart recipe with pastry creme. Tart was slightly hard. The recipe turned out good, but was wondering does anyone have a to die for recipe.
I use a tart crust recipe like the one above, then put a mixture of lemon yogurt and cream cheese on top, with berries on top. The lemon yogurt-cream cheese filling is so lovely and easy. Use a good lemon yogurt, though, and a full-fat cream cheese. I use Cascadian Farms yogurt, but Stoneyfield is probably good, too. You want one of the natural ones, as it behaves better.
I have one from Sarah Leah Chase's cookbook for cream cheese apple tarts. It's a tart base, cream cheese layer and then apples on top. I've used pears instead of the apples which were really good. And the best was leaving out the apples and using lemon curd on top. I can post the recipe if you're interested.
If I omit the apples part and use lemon curd, I use Alton Brown's on foodnetwork.com. It's very easy and has a great consistency. I just layer it on after baking and the tart has cooled.
Apple Cream Cheese Tarts
1 1/4 flour
1/2 c. butter, cut into small pieces
1/3 c. sugar
2 tsp. vanilla
Process flour, butter, sugar in food processor until you get coarse meal. Add vanilla and process until it holds together. Gather in ball, wrap in plastic, refrigerate half an hour.
Cream Cheese filling:
8 oz cream cheese, cut in small pieces
1/2 c. sugar
1 large egg
2 tsp vanilla
Process all until smooth.
2 large apples, peeled, cored, cut into thin wedges (pears work great)
1 tbsp fresh lemon juice
2 tbsp brandy
3 tbsp sugar
2 tsp cinnamon
Toss together, let stand 20 minutes.
Preheat oven to 350. Divide dough into 5 pieces. Press each piece of dough into 4 1/2" tart pan, covering bottom and sides. Spoon filling in tarts. Arrange apple slices in a circle, overlapping (make sure to overlap a lot because the cream cheese will puff up and separate it). Pour juices over. Place on baking sheet and bake 35-45 minutes until lightly brown. Cool completely and remove from pan.