Fresh Fruit Tarte

Fresh Fruit Tarte Recipe

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Joanne Hendriksen


From Chef Rick
Central Coast, CA.


☆☆☆☆☆ 0 votes

35 Min
20 Min


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1 12*12 sheet(s)
puff pastry (frozen)
2 c
heavy whipping cream
1 Tbsp
vanilla bean extract
3-4 Tbsp
mango puree
1 large
1 medium
1 large
6 small
15-20 small
6 large
1/2 c
apricot glaze
1 9"
tart pan
2-3 c
raw pinto beans

How to Make Fresh Fruit Tarte


  • 1Preheat oven to 400 degrees:
  • 2Lightly dust work area with all purpose flour.
  • 3Remove puff dough from freezer and place on the floured surface.
  • 4Let stand until dough is pliable but not defrosted.
  • 5Using a 12 inch plate (inverted works best) cut out a 12 inch cylinder out of the dough. Using a fork, make a few holes in the center of the cylinder (about 10-12) so that air bubbles do not form.
  • 6Place the dough into the center of a 9" tart pan. Be sure to press down and against the sides of the pan and trim off any access.
  • 7Place a piece of plastic wrap over the dough allowing edges to fall over tart pan. Fill to the top with pinto beans and fold edges of plastic wrap back over.
  • 8Place into preheated oven, reduce oven temp to 350 degrees and bake for about 15-18 minutes or until golden brown.
  • 9In a four quart mixer with whisk attachment whip heavy cream, vanilla, and puree to soft peaks.
  • 10You can spoon the cream into the tarte shell and spread evenly with a rubber spatula or you can use a pastry bag with a medium sized star tip and pipe it in.
  • 11Peel, slice fruit and coat with apricot glaze and decorate tarte. Trying your best not to leave any cream exposed, this will keep the cream from drying out in the refrigerator.
  • 12Refrigerate until ready to serve.

Printable Recipe Card

About Fresh Fruit Tarte

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy

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