Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rainbow Fruit Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Martyna Szczesna Prep Time: 30 mins Total Time: 1 hrs 10 mins Yield: 8 to 10 Serves You will need about four cups of fruit to generously fill this tart. We used six colors to get the rainbow effect, but you can use as few or as many as you'd like, depending on what's available to you. Ingredients Unbleached all-purpose flour, for dusting 1 package (14 ounces) puff pastry, thawed 5 tablespoons granulated sugar ¾ cup red fruits, such as sliced small strawberries and raspberries ¾ cup orange fruits, such as sliced apricots ¾ cup yellow fruits, such as sliced nectarines and very yellow mango 2 small kiwifruits, peeled and thinly sliced (½ cup) ½ cup blueberries ¾ cup purple fruits, such as sliced small plums and halved pitted cherries Juice of 1/2 a lemon Kosher salt 1 cup heavy cream 3 tablespoons confectioners' sugar Tiny mint leaves, for garnish (optional) Directions Preheat oven to 375 degrees. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than 1/4 inch. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-8 1/2-inch rectangle. Transfer to a baking sheet. With a paring knife, lightly score a border 1 inch from edges. Freeze 15 minutes. Bake until puffed and golden, 30 to 40 minutes, rotating halfway through. Let cool. Gently press center to flatten. Meanwhile, place each color of fruit in its own bowl (or do in batches). Divide remaining 3 tablespoons granulated sugar and lemon juice evenly among bowls and add a pinch of salt to each. Toss to combine. Whisk cream with confectioners' sugar until stiff peaks form. Fill pastry with cream and top with fruit. To create rainbow effect, arrange fruit in vertical stripes, starting with red, followed by orange, yellow, green, blue, and purple. Garnish with mint, if desired. Serve immediately, or refrigerate, covered, up to 2 hours. Rate it Print