Last year my attempted fresh fruit tart was pretty good, but had to be chiseled out of my ceramic pan…not fun! That experience led me to the wonders of metal tart pans with removable bottoms – MIND BLOWN!
Bake challenge last week was fresh fruit. This recipe is one of the few of mine that calls for fresh fruit…maybe only the napoleon I made last year? Fresh fruit is so summer-y – nice and refreshing compared to hot fruit dishes.
The only baking here is the crust, which has browned butter in it. Have you ever used browned butter in a recipe? You are just lightly browning butter on the stove top. It really adds a different flavor – nutty? aromatic? My first batch burned beyond belief, as I walked away for just a minute to probably multitask. Watch that butter!
Original recipe called for lime juice and zest, and I only had lemons, so used those. Result was still fabulous! Next time I’ll test with limes instead.
The filling is marscapone cheese and melted white chocolate – YUM. I’m not a white-chocolate-by-itself fan, but dig it in combination with marscapone.
Feel free to try whatever tart pan you have for this bake. I particularly love and use this one!
This was better the next day, BTW. Perhaps not quite as pretty with a bit of fruit juice bleeding through the tart, but the flavors have a chance to meld together. Enjoy!
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Fresh Fruit Tart
A versatile seasonal fruit tart with a light and tangy filling.
Whisk flour, sugar, and salt together in a bowl.
Brown your butter in a saucepan - melt over medium high heat and swirl the saucepan. Foaming will subside. Cook while scraping bottom of saucepan until your butter is a golden brown and has a great nutty smell. This will take less than 5 minutes - keep watching, as it burns easily! Remove from heat and add water - this will bubble vigorously but then calm down.
Add browned butter to flour mixture and stir well. Let sit until cooled down, about 10 minutes.
Using your fingers, press dough on bottom and sides of a tart pan. Original recipe calls for 9 inch round, but I used my long and skinny tart pan with no problems. Bake on a rimmed cookie sheet until lightly browned for 25 minutes or so. Let crust cool completely.
Over a double boiler, carefully melt white chocolate, cream, lemon juice, zest, and salt.
Whisk in a small amount of marscapone and stir. Add the rest and stir until nice and smooth.
Pour filling into tart pan and smooth into a nice layer.
Add whatever cut fruit you have to filling, setting gently on top.
Gently warm up the preserves with 1 tsp of lemon juice until runny, either on stove or microwave. Strain the preserves to get a very thin, liquid mixture.
Carefully dab the preserve mixture over the fruit only.
Refrigerate at least 30 minutes and enjoy!
Recipe adapted from Cooks Illustrated fresh fruit tart recipe from the July/August 2017 issue.
These salted caramel apple hand pies were DELICIOUS! Consider them a bit more work than just dumping apples in a crust, but I think its worth it.
BTW, if you need a look-no-further salted caramel sauce recipe, here it is. I’ve never made another version of this caramel, cuz it’s perfect already. It’s sweet, salty, and drippy, perfect for filling cupcakes, putting on brownies, or eating it by the spoonful. Not that I have experience in that last one, ahem.
This recipe is part of my Reddit bake challenge, said challenge being caramel this time.
Salted Caramel Apple Hand Pies
Combine flour and salt in a bowl.
Using a pastry cutter, your cold fingers, or 2 forks, add cubed butter to flour and salt. Work it until it's crumbly, with some pea- and bean-sized pieces of butter left.
Using a fork, add ice water 1 tbsp at a time until it forms a ball. You may need a little more or less than 6 or 7 depending on the humidity.
Wrap the ball in plastic wrap and refrigerate at least 30 minutes.
Combine apples, lemon juice, sugar and cinnamon in a small saucepan.
Cook and stir over medium heat for 2-3 minutes; you want them a bit softened, but definitely not squishy. They will finish cooking in the oven.
Mix cornstarch and water together in a small cup and drizzle into apple mixture. Cook and stir an additional 2 minutes or so. The cornstarch will thicken up the juices.
Set aside to cool for a 10 minutes or so.
Putting Pies Together
Preheat oven to 400 degrees. Place parchment paper on a rimmed cookie sheet and set aside.
On a lightly flour surface, roll out your dough to about 12 inches in diameter, give or take.
Using a 3 inch biscuit cutter or similar size, cut out circles and set on the parchment paper.
You can re-roll out your dough as needed and cut more circles; I got 9 total from my ball of dough.
Place roughly 1 tbsp apple mixture on one side of the circle and fold over. Drizzle about 1 tsp of salted caramel on top of apple mixture.
Use a fork to press the edges together into half-moon shapes. They will pop open if you don't seal them well. Still yummy, but not quite as pretty 😉
Poke a single hole with a skewer in each pie, to let some juices escape.
Brush top of each pie with the beaten egg.
Bake for 15 to 20 minutes, starting with 15. Check every few minutes for a beautiful, golden brown color.
Let cool and drizzle more salted caramel on top.