![]() ![]() Then to slicing the fruit! I use fresh fruit for tarts, as I feel frozen fruit tends to release too much water and aren’t appropriate for this application. Heated and strained apricot preserves, are applied to the baked crust to seal it and also to the finished tart to give the fruit its beautiful gloss and prevent it from drying out. The cream cheese filling is then prepared and chilled, which takes only a few minutes. ![]() I have a separate video recipe for that, which will have it in and out of the oven in no time! Next I prepare the glaze for the fruit tart. To make this fruit tart from scratch, you first need to make the shortbread crust. If you have the time, it’ is a really wonderful filling for making fruit tarts. I have a wonderful pastry cream recipe, so I’m not against pastry cream at all! You can use that for the tart recipe if you’d like, as pastry cream goes quite well with fruit tarts, among other desserts, but it does require cooking, so it’s not quite as easy as this cream cheese filling. ![]() It’s just simple to make and quite good! This fruit tart filling is made with cream cheese, heavy cream, sugar and vanilla and is a very quick and easy fruit tart filling to make, rather than a sweet pastry cream. Mine is a press-in shortbread crust, which means no dough rolling, so no worries! To top it off, it has a nice crisp and buttery texture, sweet flavor and a hint of citrus. I use a delicious and simple shortbread crust recipe for this, which is easier than a shortcrust pasty recipe (pate brisee). Mom’s Easy Fruit Tart Recipe From Scratch! I’m mom! lol This is my easy fruit tart recipe with filling and glaze. ![]()
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