Fruit Tarts


Recipe


Time

Active Time: 20 minutes
Total Time: 30 minutes

Recipe Yield

20 Servings

bon COOK Products Used

Flexipan® Medium Tartlet Tray, Perforated Baking Sheet, Stainless Mixing Bowl, Beechwood Rolling Pin, Roul'Pat®,Fluted Round Cutters, Shaper, Floral Cooling Rack
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DetailsAdditional Info

Ingredients

  • 1 (15-ounce) package Piecrust Dough
  • Fruit of choice
  • Fresh fruit as desired, such as Blueberries, Mandarin Oranges, Raspberries, sliced Peaches, sliced Kiwi and/or Strawberries
     
       Crème Fraiche:
  • 2 cups Heavy Cream
  • ¼ cup Confectioners Sugar
  • 12 teaspoon Pure Vanilla Extract
  • ½ Vanilla Bean, split lengthwise (optional)
 

bon COOK Products Used

Flexipan® Medium Tartlet Tray, Perforated Baking Sheet, Stainless Mixing Bowl, Beechwood Rolling Pin, Roul'Pat®, Fluted Round Cutters, Shaper, Floral Cooling Rack

Directions

  1. Preheat oven to 325 degrees F, place oven rack in center position, place Tartlet Tray on Perforated Baking Sheet and set aside
  2. Using Rolling Pin, roll Piecrust Dough on Roul’Pat
  3. Cut round shapes using Cutter, then press into the wells, using Shaper
  4. Prick dough lightly with a plastic fork to prevent air bubbles
  5. Bake until lightly browned (6-8 minutes)
  6. Remove from oven and place on Cooling Rack
  7. Using an electric mixer, combine Cream, Confectioners Sugar and Vanilla Extract
  8. Add Vanilla Bean, if desired
  9. Starting on low speed and gradually increasing to medium-high, whip for about 3-5 minutes, until stiff peaks form
  10. Spoon the Crème Fresh into the tartlets and garnish with berries
         

Time:

Active Time: 20 minutes
Total Time: 30  minutes

Recipe Yield

20 Servings

Reviews

Fruit Tarts

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