NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Fresh Fruit and Cream Tarts

Velvety smooth pastry cream forms a pillow for this easy dessert. Top with kiwi, papaya, strawberries, or other fruit.

4.0 by 12 people
14K views
Rate me!
  • Makes: 8 servings
  • Yields: 8 slices
  • Prep: 40 mins
  • Chill: 4 hrs
  • Bake: 13 mins 450°F

Fresh Fruit and Cream Tarts

Ingredients

Directions

  1. Preheat oven to 450 degrees F. Prepare Rich Tart Pastry; divide dough into 8 portions. On a floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter. Line a 4-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining 7 portions of pastry. Line pastry shells with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry shells are golden. Transfer to a wire rack and let cool.
  2. Meanwhile, prepare and chill Pastry Cream. To serve, divide the chilled Pastry Cream among the pastry shells. Arrange fresh fruit on top of each tart.* Remove sides of tart pans. Makes 8 slices.

From the Test Kitchen

*Note:

Tarts can be assembled and chilled up to 4 hours before serving.

Large Fresh Fruit and Cream Tart:

Prepare Rich Tart Pastry as directed except roll the entire portion of dough on a floured surface, from center to edges, to a circle that is 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry. Bake as directed above. Cool tart completely. Spoon cream and top with fruit as directed above.

Rich Tart Pastry

Ingredients

Directions

  1. In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea size. In a small bowl stir together egg yolks and ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle.

Pastry Cream

Ingredients

Directions

  1. In a heavy medium saucepan stir together sugar, cornstarch, and salt. Gradually stir in half-and-half or light cream. If desired, add vanilla bean. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove vanilla bean. Strain into a bowl. If not using vanilla bean, stir in vanilla. Place bowl of pastry cream in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill 4 hours or until cold; do not stir. Makes 2 cups.

Nutrition Facts (Fresh Fruit and Cream Tarts)

    Per serving:
  • 386 kcal cal.,
  • 23 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 211 mg chol.,
  • 228 mg sodium,
  • 40 g carb.,
  • 1 g fiber,
  • 20 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Comments

close
close
close
close
close

Loading... Please wait...