This classic French fruit tart recipe is the ultimate French pastry shop dish. A layer of eye-catching, glazed fresh fruits ...

You can use any fruit on this tart as long as it is ripe and in season. Cook Mode (Keep screen awake) Ingredients. Tart pastry dough. 1 1/2 cups unbleached all-purpose flour, plus more for dusting.

Bake the tart until the crust is golden brown, the fruit tender, and the juices syrupy, about 40 minutes, covering the tart half way through if the crust is browning too rapidly.

Instructions: Heat oven to 350 degrees. Sprinkle sugar in a 9-inch round cake pan and place it on stovetop over medium heat. Using oven mitts, caramelize the sugar by shaking the pan occasionally ...

Piling it atop this easy fruit tart. Traditional French-style fresh-fruit tarts involve a short, sweet crust and vanilla pastry cream filling. They’re wonderful but somewhat labor intensive.

Passion Fruit Flan. June 30, 2010 at 1:00 a.m. EDT. Passion Fruit Flan. 8 to 10 servings. When Washington cook Rossana Aspite Grimm couldn't find fresh passion fruit, ...

Fresh Fruit Tart (America’s Test Kitchen) 1⅓ cups all-purpose flour. ¼ cup sugar. ⅛ teaspoon salt. 10 tablespoons melted butter, browned. 2 tablespoons water. ⅓ cup white chocolate chips.

Summertime is ripe for picking all kinds of fruits, and I circle my calendar each year with reminders to pick raspberries, blackberries, cherries, plums and peaches when they are in season. No summ… ...

2. Make the tart dough: In the bowl of the food processor, combine the flour, salt and sugar. Pulse to blend. Through the opening in the top, add the butter and lemon zest.

MILANESE FRUIT TART. Eight servings. Preparation time: 1 hour. Processing time: About 3 minutes. Baking time: 18 to 20 minutes. Dough: 1 stick chilled unsalted butter, cut into 8 pieces ...