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Fruit tarts

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

Grape Tarts

Time:50 mins
Other Ideas:
Dessert, Grapes, Puff pastry
Ingredients
  • All-purpose flour, for work surface
  • 1/2 standard package frozen puff pastry (about 8 1/2 ounces), thawed
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 2 cups red and green seedless grapes (about 3/4 pound)
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • Sanding sugar, for sprinkling
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Rustic Nectarine Tart

Time:1 hour 20 mins
Ingredients
  • 1 tablespoon all-purpose flour, plus more for dusting
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
  • 1/3 cup sugar, plus 2 teaspoons for sprinkling
  • 5 large ripe nectarines (about 1 3/4 pounds), halved, pitted, and sliced 1/4 inch thick
  • Pinch of salt
  • 2 tablespoons seedless red-currant jelly, warmed until liquefied
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Grapefruit Tart with Tarragon Cream

Ingredients
  • 2 large pink or ruby-red grapefruit, peel and pith removed
  • 2 large white grapefruit, peel and pith removed
  • 1 whole whole vanilla bean, split lengthwise
  • 2 cups milk
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 6 sprigs fresh tarragon
  • 6 tablespoons cornstarch
  • 3 large eggs
  • 1/2 cup plus 1 tablespoon heavy cream
  • All-purpose flour, for dusting
  • 1 standard package frozen puff pastry (17 1/4 ounces), thawed
  • Superfine sugar, for sprinkling
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Salli's Cranberry Tartlets

Other Ideas:
Cranberries, Dessert
Ingredients
  • 3/4 cup roughly chopped walnuts, plus 5 tablespoons for sprinkling
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more for pans
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure almond extract
  • 1 cup all-purpose flour
  • 2 cups fresh or frozen cranberries
  • Amber or crystal sugar, for sprinkling
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Exotic Fruit Tartlets

Ingredients
  • All-purpose flour, for dusting
  • 1/2 pound (8 ounces) Anton Edelmann's Puff Pastry
  • 1 tablespoon passion fruit juice, strained
  • 4 tablespoons Anton Edelmann's Pastry Cream
  • 1/2 kiwi fruit, peeled and sliced
  • 1/4 mango, peeled, stoned, and sliced
  • 1/4 small pineapple, peeled, cored, and sliced
  • 1/4 papaya or papaw, peeled, seeded, and sliced
  • 1/4 cup apricot jam, warmed and passed through a sieve, for glaze
  • 2 tablespoons finely chopped pistachios
  • 4 small sprigs fresh mint
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American Flag Tart

Ingredients
  • 2 recipes Pate Sucree Pate Sucree
  • Creme Fraiche Filling
  • 4 ounces semisweet chocolate
  • 1/2 cup apricot jam, for glazing blueberries
  • 1/2 cup raspberry jam, for glazing raspberries
  • 2 tablespoons water
  • 2 pints red raspberries
  • Confectioners' sugar, for dusting
  • 1 pint blueberries, picked over
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Apricot Tart

Other Ideas:
Apricots, Dessert, Pate brisee
Ingredients
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee
  • 8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
  • 1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
  • 1 1/2 tablespoons cornstarch
  • Pinch of salt
  • 1 teaspoon freshly squeezed lemon juice
  • Zest of 1/2 lemon
  • 1 tablespoon heavy cream
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Honeyed Fruit Tartlets

Ingredients
  • All-purpose flour, for work surface
  • 14 ounces best-quality thawed frozen puff pastry, such as Dufour
  • 1 large egg
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling
  • 8 to 10 small ripe plums, halved, pitted, and cut into 1/2-inch-thick wedges or 4 cups whole small or sliced large strawberries
  • 1/4 cup honey
  • Finely grated zest of 1 lime, plus 1 to 2 tablespoons fresh lime juice
  • Pinch of coarse salt
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Cranberry, Almond, and Cinnamon Tart

Other Ideas:
Almonds, Cranberries, Dessert
Ingredients
  • 1 1/2 cups (5 1/4 ounces) fresh cranberries
  • 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
  • 1 tablespoon water
  • All-purpose flour, for dusting
  • Pate Sucree
  • 1 large egg white, lightly beaten
  • 8 ounces cranberry jam or preserves
  • 10 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
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