![]() but a dusting of Icing Sugar makes it look pretty as a picture and tastes perfect. Mine isn’t as symmetrical as I wanted it to be, I would never be happy with the result. I obviously arrange my fruit in a certain way to make the tart look pretty, but thats up to you. or using crystallised fruit! It’s so simple but so worth it to know the basics, so you can experiment yourself! I can jazz this up so easily by using a different biscuit on the bottom, add a touch of rum to the creme filling. I think recipes like these are so understated as yes they are easy, but they’re always a crowd pleaser and they’re so tasty and look so impressive! I’m always a bit nervous when posting a traditional recipe like this, as I never think it will get as much of a reception as I’d like it to. You can use whatever sort of fruits you like in a recipe like this, but I went for my personal favourites, and some seasonal summer fruits… strawberries, raspberries, blackberries, blueberries, and kiwi!! Yum. ![]() I also have had a few people ask for a Crème pâtissière filling, and that is on my to do list, don’t worry! I’m saving it for something special. I’ve had a few people ask for a fruit tart recipe, and I decided to use a biscuit base, but you can easily make it with pastry instead if you’d prefer… use the recipe from my Salted Caramel Chocolate Tart recipe! I wouldn’t however use Philadelphia in it as I don’t think it would work as well… but mascarpone is perfect! I used the same filing as I did in my Cookie Cream Pie, and the crust of my No-Bake Terry’s Chocolate Orange Tart! And although this one does actually have mascarpone in it, I still don’t consider it a cheesecake as its a whole different bake! Sometimes I love to make a dessert that isn’t a cheesecake! Would you believe it! I know right… it’s shocking. Please see my disclosure for more details!*ĭelicious, Sweet and Fruity No Bake Tart that will be Perfect at Dinner Time or just for a Treat… I Love This Easy Fruit Tart! We’ve used peaches, white peaches, nectarines, white nectarines, apricots and plums.*This post may contain affiliate links. Cook for 30 minutes or until the pastry is golden and the fruit is blistered. Refrigerate for 10 minutes or until firm. Brush with the egg and sprinkle with the white sugar.Top the almond meal with the fruit mixture, discarding any excess liquid, and fold over the edges of the pastry, pressing lightly to seal. Place the stone fruit, raspberries and caster sugar in a large bowl and toss to coat. Spread pastry with almond meal, leaving a 5cm border. Place on a large lightly greased baking tray lined with non-stick baking paper. Add the garlic and herbs and season generously with salt and pepper. Put the courgettes, pepper and red onion into a large bowl. Roll out the pastry between 2 sheets of non-stick baking paper to a 34cm round about 3mm thick. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Chill tart shell until firm, about 30 minutes. Using a sharp paring knife, trim dough flush with pan. With a dry pastry brush, sweep off excess flour fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Shape into a disc and wrap in plastic wrap. On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. Turn out onto a clean surface and gently bring the dough together. Add the vinegar, water and vanilla and process until a rough dough forms. To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs.
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