![]() I have a wonderful pastry cream recipe, so I’m not against pastry cream at all! You can use that for the tart recipe if you’d like, as pastry cream goes quite well with fruit tarts, among other desserts, but it does require cooking, so it’s not quite as easy as this cream cheese filling. It’s just simple to make and quite good! This fruit tart filling is made with cream cheese, heavy cream, sugar and vanilla and is a very quick and easy fruit tart filling to make, rather than a sweet pastry cream. Mine is a press-in shortbread crust, which means no dough rolling, so no worries! To top it off, it has a nice crisp and buttery texture, sweet flavor and a hint of citrus. I use a delicious and simple shortbread crust recipe for this, which is easier than a shortcrust pasty recipe (pate brisee). Pitted sweet cherries, apricots, or nectarines would be excellent here too.Mom’s Easy Fruit Tart Recipe From Scratch! I’m mom! lol This is my easy fruit tart recipe with filling and glaze. Skip the peaches, and try other berries, like blackberries, blueberries, and strawberries, in addition to the raspberries. Try different fruit. I love this combination of peaches and raspberries, but they’re not the only fruits that would be delicious on this tart.It’ll still taste great after less time in the fridge, but serving it will be a bit of a mess. ![]() The fruit tart filling really needs a full overnight chill to become firm and sliceable. All I can say is that I’ve learned from experience. If you’re observant, you might notice that I didn’t line my pan when I took these photos. I highly recommend lining the bottom of your pan with parchment paper to make the tart easy to slice and serve. If you use a traditional tart pan like the one in these photos, getting a slice out of the pan with the outer crust attached can be tricky. That way, you’ll end up with really clean slices when you serve it.
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