This Fabulous Fruit Tart looks and tastes anything but simple, yet it is so easy to make that it has become my new go-to dessert when company is coming.
If you’re like me, the thought of pie crust that doesn’t come out of a package is daunting. But this is the simplest crust I have ever made, and it has a yummy, buttery cookie flavor. I got the crust recipe from chowhound.com.
The filling is a light, sweet pastry cream like used in cream puffs, yet thanks to Thomas Joseph of Kitchen Conundrums on the Martha Stewart channel, I now know how simple it can be. Below are my directions, but I recommend you watch his video: http://www.marthastewart.com/1084932/no-fuss-pastry-cream
- 1 stick butter, melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 1/4 cups all-purpose flour
- Stir together melted butter, sugar, and salt. Add the flour and stir just until combined into a soft dough.
- Put the dough in a 9-inch tart pan with a removable bottom. Press the dough evenly across the bottom and up the sides of the pan (I think fingers work best, but you could use a measuring cup).
- Cover the tart shell with plastic wrap and chill in the refrigerator for 30 minutes.
- Once chilled, use a fork to prick the bottom of the crust and bake at 350°F until golden brown, about 20 to 25 minutes.
- Cool completely and fill with cream before removing from the pan.
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 cups whole milk
- 4 large egg yolks
- 2 Tablespoons butter
- 1 teaspoon vanilla
- Whisk sugar, cornstarch and salt in saucepan to be sure there are no lumps.
- Whisk together milk and egg yolks in large measuring cup or pour-spout bowl.
- Add milk/egg mixture and butter to saucepan and cook over medium heat, whisking constantly. Cook until it comes to a rolling boil and let cook 1 minute more.
- Remove from heat and stir in vanilla.
- Pour pastry cream into a sieve over a large bowl, scraping the sieve with a spatula. (This just catches any little bits of egg that might have congealed.)
- Cover with plastic wrap being sure to press it directly onto the surface of the cream to prevent a skin from forming as it cools. Refrigerate at least two hours, and up to two days.
MAKING THE TART:
- Fresh fruit, sliced
- Powdered sugar
- Whisk the chilled pastry cream and pour it into the baked tart crust, spreading it smoothly to the edges.
- Lay out fruit slices randomly or in a pattern.
- Dust with powdered sugar.
Pineapple Dream is just that… a dream. Light and creamy and easy to make.
2½ cups graham crumbs
½ cup butter, melted
½ cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
8 oz Cool Whip
20 oz crushed pineapple, drained well.
- Preheat oven to 300 degrees.
2. Drain the pineapple, reserving the juice to drink or use in another recipe.
3. Melt ½ cup (1 stick) of butter and stir in the graham crumbs. Press into a 9″x9″ square baking dish and bake for 8 to 10 minutes. Let cool completely.
4. Beat the cream cheese and ½ cup (1 stick) of butter until creamy. Beat in powdered sugar, one cup at a time.
5. Stir a large spoonful of the drained pineapple.
6. Spread the cream cheese mixture evenly over the baked graham crust.
7. Fold remaining pineapple into Cool Whip and spread evenly over the cream cheese mixture.
8. Sprinkle remaining graham cracker mixture on top.
9. Cover with plastic wrap and refrigerate at least four hours.
These brownies were a hit at my Valentine’s brunch and are so
simple to make.
You can make brownies from scratch if you like, but I think some of the box mixes out there are as good as any brownies I’ve tasted and certainly a lot simpler to make. And you can make your own icing from scratch, too, but I chose the simpler path of using canned
frosting. Below I’ll explain how I used fresh raspberries in the creamy frosting and share with you some tips for creating these special Valentine’s brownies.
Fudgy brownies (from the bakery, box mix or from scratch)
Buttercream frosting (canned or freshly made)
1 cup of fresh raspberries
- Line a 13″x9″ pan with foil so the edges hang over the sides. Spray with cooking spray.
2. Bake the brownies, following the box instructions or your own recipe.
3. Let them cool completely. Lift the brownies out of the pan using the excess foil.
4. Use heart-shaped cookie cutters to cut out the brownies.
5. Slice each brownie in half horizontally and lay the bottom half on the serving tray.
6. In a small saucepan, add the raspberries and cook over medium heat until the raspberries begin to break down, about 5 minutes.
7. Put the raspberries into a strainer and press out the juice. Let the juice cool.
8. Stir the raspberry juice into the buttercream frosting, and put into a pastry bag with a small tip. Pipe the frosting onto the bottom half of each heart brownie.
9. Put the top half of each brownie on top of the corresponding iced bottom half.
10. Sprinkle with powdered sugar.
A fun and mess-free way to serve pumpkin pie — personal pumpkin pies, baked in a muffin tin.
2 refrigerated ready-to-roll pie crust
½ cup sugar
8 oz. cream cheese, softened
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Whipped cream, optional
1. Roll out dough. Use a 4-inch round cup or bowl to cut out 12 circles. Place each circle in a greased muffin tin. Press into the bottom and the sides of the muffin tin. Use a fork to score the bottom so the crust doesn’t bubble up while baking.
2. Mix sugar, pumpkin, vanilla, eggs, cream cheese and pumpkin spice until smooth.
3. Pour the pumpkin filling into each muffin tin, filling to the rim.
4. Bake for 15 minutes at 425 degrees. Turn the heat down to 350 degrees and bake another 25 minutes or so, until a toothpick inserted in the center comes out clean. Let cool on a wire rack for at least an hour for the pumpkin filling to set.
Serve with a dollop (or two) of whipped cream.