Best 3 Free Form Fruit Tart Recipes

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Indulge in a culinary symphony of flavors with our delectable free-form fruit tart recipes. Embark on a tantalizing journey as we unveil a medley of sweet and tangy creations that will tantalize your taste buds. From the classic elegance of a rustic almond cream tart to the vibrant burst of a mixed berry tart, each recipe promises a unique sensory experience. Get ready to unleash your inner pastry chef and create stunning masterpieces that will be the centerpiece of any gathering. Whether you prefer the simplicity of a single fruit tart or the lavishness of a multi-fruit extravaganza, our curated collection has something for every palate. So, gather your ingredients, preheat your oven, and let's embark on a delectable adventure into the world of free-form fruit tarts.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC FRUIT TART (FREE FORM GALETTE)



Rustic Fruit Tart (Free Form Galette) image

Adapted from Fine Cooking. A dessert that can be personalized by the combination of fruits available or desired. The free form shape of the tart means that you don't have to search for special baking equipment.

Provided by gailanng

Categories     Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into chunks
1 egg yolk
3 tablespoons whole milk
4 cups fresh fruit, blueberries, blackberries, raspberries (apricots, peaches, pears, apples cutting larger fruits to size may also be used)
1/4 cup sugar
1 pinch salt
lemon zest or orange zest, about 1 teaspoon
3 tablespoons flour or 3 tablespoons quick-acting tapioca
1/2 teaspoon vanilla
1 egg (for the egg wash)
raw sugar or brown sugar, to top the crust

Steps:

  • In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
  • Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
  • Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
  • Preheat oven to 350 degrees.
  • In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
  • Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
  • Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
  • Cook for 55 minutes or until crust is browned and the fruit is bubbling.

FREE-FORM FRUIT TART



Free-Form Fruit Tart image

Chef's Note: Any fruit normally served uncooked will be perfect in this type of tart. Avoid apples, pears, bananas, peaches and apricots because they discolor, even when glazed. The best fruit to use include berries, kiwis, oranges, seedless grapes, mangos and papayas.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 1 tart

Number Of Ingredients 23

1 free-form tart shell (recipe to follow)
1 cup pastry cream (recipe to follow)
6 cups fruit (see chef's note)
1/2 cup glaze (recipe to follow) or confectioner's sugar for dusting
Toasted sliced almonds or chopped pistachios
1 1/4 cups all-purpose, bleached flour (about 5 1/2 ounces)
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon baking powder
7 tablespoons cold, unsalted butter, cubed
1 egg
1 tablespoon water
3 tablespoons sugar
2 tablespoons all-purpose bleached flour
Pinch salt
3/4 cup milk
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon soft unsalted butter
2 teaspoons orange liqueur or Kirsch, optional
1/2 cup apple jelly or apricot preserves
1 tablespoon water or liqueur

Steps:

  • Spread pastry cream evenly on the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at outside edge and working in towards the center. For a "fruit salad" tart, toss fruit in a bowl with a drop of Kirsch (optional). Pile the fruit on the pastry cream.
  • Edge the crust with the nuts and sprinkle on fruit at the edge of the tart. Either brush glaze on the fruit or sprinkle with confectioner's sugar.
  • For the dough: Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow to become pasty. Add egg and liquid, and continue to pulse until the dough forms a ball.
  • Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using.
  • To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment- or foil-lined cookie sheet, or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under 1/2-inch of dough along the edge of the dough, then flute the edge as if it were a pie, to make the edge stand up. Use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside. Repeat all around the edge of the crust.
  • Pierce the dough with a fork before baking. Place the dough on the middle rack of a preheated 400 degree oven. Lower temperature to 350 and bake for about 20 minutes. Remove the pan from oven and transfer to a rack to cool. For the Pastry Cream: Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly.
  • Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour. Stir in liqueur just before using pastry cream. For the glaze: In a small saucepan bring the preserves and water or liqueur to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes. NOTE: If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.

FREE-FORM FRUIT TART



Free-Form Fruit Tart image

Provided by Molly O'Neill

Categories     for one, dessert

Time 2h10m

Yield 1 tart

Number Of Ingredients 8

1 tablespoon buttermilk
Basic tart dough (see recipe)
2 nectarines, peeled, cored and quartered
1 cup strawberries, quartered
1 cup blackberries
1 cup raspberries
1 cup sweet butter, cut into small chunks
1 cup sugar, plus 1 tablespoon

Steps:

  • Make the basic tart dough using buttermilk instead of the chilled water.
  • Preheat the oven to 350 degrees.
  • After the dough is chilled, place it on a nonstick cookie sheet and roll it into a circle about 14 inches in diameter.
  • Arrange the nectarines in the center of the dough and mound the berries on top of the nectarine slices. Scatter the chunks of butter over the fruit and sprinkle 1 cup of sugar over it all.
  • Fold up the edges of the dough to make a packet, with the fruit in the center partly exposed. Sprinkle the remaining sugar over the dough and bake the tart until the crust is golden and the fruit is soft, about 40 minutes.

Tips:

  • Use ripe, seasonal fruit. This will ensure that your tart is bursting with flavor.
  • Don't overwork the dough. Overworking the dough will make it tough. Just mix it until it comes together.
  • Chill the dough before baking. This will help to prevent the tart from shrinking in the oven.
  • Bake the tart until the crust is golden brown and the fruit is bubbling. This will ensure that the tart is cooked through.
  • Let the tart cool before serving. This will allow the flavors to develop and the tart to set.

Conclusion:

This free-form fruit tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust and sweet, juicy fruit, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this free-form fruit tart a try. You won't be disappointed!

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