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Fruit tarts

Explore 134 recipes, 2 articles, 1 gallery, 31 videos, and more

Chocolate Roasted-Orange Tart

Time:3 hours 30 mins
Ingredients
  • 5 Cara Cara oranges
  • 1 cup all-purpose flour, plus more for rolling
  • 1/3 cup unsweetened cocoa powder
  • 1 1/4 cups fresh orange juice
  • Salt
  • 1/3 cup granulated sugar
  • 1 stick unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 cup (8 ounces) mascarpone cheese
  • 1 large egg yolk
  • 2 teaspoons confectioners' sugar
  • 3/4 teaspoon pure vanilla extract
  • 3 tablespoons heavy cream
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Striped Plum Tart

Time:2 hours
Other Ideas:
Dessert, French, Jams, Plums, Puff pastry
Ingredients
  • 2 tablespoons skin-on almonds, toasted
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour, plus more for surface
  • 1 sheet frozen puff pastry (preferably Dufour), thawed
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 5 black plums, pitted and cut into 1/4-inch slices
  • 5 red plums, pitted and cut into 1/4-inch slices
  • 1 cup apricot jam, heated until loose, and strained
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Apricot-Raspberry Frangipane Tart

Time:4 hours 10 mins
Ingredients
  • 7 ounces almond paste (3/4 cup packed)
  • 1 large egg yolk
  • 2 tablespoons apricot preserves
  • 1/4 cup sugar
  • 1 tablespoon water
  • 2 tablespoons ice water
  • 1/4 teaspoon fine salt
  • 1 1/4 cups all-purpose flour
  • 4 1/2 teaspoons sugar
  • 1 stick unsalted butter, lightly softened
  • Large pinch of fine salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/3 cup cake flour (not self-rising)
  • 4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
  • 1 cup raspberries (20 to 25)
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Mango-Coconut Cream Tart

Time:3 hours 45 mins
Other Ideas:
Coconut, Cream, Dessert, Mango
Ingredients
  • 1 2/3 cups all-purpose flour, plus more for surface
  • 2/3 cup granulated sugar
  • 2 firm, ripe mangoes (preferably Champagne; 1 1/4 pounds total)
  • 1/2 lemon, juiced
  • 1/3 cup light-brown sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon granulated sugar
  • 1 1/2 cups very cold heavy cream
  • 1/2 teaspoon salt
  • 1/4 cup confectioners' sugar
  • 2 teaspoons fine cornmeal
  • 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon light corn syrup
  • 2 large eggs plus 1 large yolk
  • 1/4 to 1/3 cup ice water
  • 2 teaspoons water
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 2 tablespoons unsalted butter, melted
  • 1 1/4 cups unsweetened small dried coconut flakes, toasted
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Pear-Raspberry Tart

Time:1 hour 15 mins
Ingredients
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons all-purpose flour, plus more for parchment
  • 3/4 cup fresh or frozen raspberries (4 ounces)
  • 1/4 cup sugar, plus more for sprinkling
  • 2 teaspoons lemon juice
  • 1/4 teaspoon fine salt
  • 2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices
  • 1 large egg white, lightly beaten
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Banana Tarte Tatin

Other Ideas:
Bananas, Dessert, French, Puff pastry
Ingredients
  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry (such as Dufour), thawed
  • 6 tablespoons unsalted butter
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 5 large ripe bananas, peeled, halved lengthwise
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark rum
  • 1 cup creme fraiche, for serving
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Marbled Lemon Tart with Sage-Cornmeal Crust

Other Ideas:
Crusts, Dessert, Juice, Lemons, Make-ahead
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Woven Dried-Fruit Tart

Ingredients
  • All-purpose flour, for surface
  • Pate Brisee
  • 4 cups water
  • 3/4 cup Cognac
  • 1 cup sugar
  • 1 vanilla bean, split and scraped, pod reserved
  • 1 cinnamon stick
  • 3 strips (1 inch each) orange zest
  • 5 whole cloves
  • 11 ounces dried apricots, preferably California (1 1/2 cups)
  • 1 cup pitted prunes
  • 3/4 cup dried cranberries
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • Creme fraiche, for serving
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Almond-Pear Tart

Time:50 mins
Ingredients
  • 3/4 cup sliced blanched almonds
  • 1/4 cup sugar plus more for sprinkling
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 6 sheets frozen phyllo dough, thawed
  • 1/2 stick butter, melted
  • 2 firm-ripe Bartlett pears, cut into 1/8-inch slices
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Raspberry Custard Tart

Time:2 hours 15 mins
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