A baked fruit tart is a dessert that typically consists of a pastry crust or shortbread shell filled with a fruit filling. The most common type of baked fruit tart is the French-style tart, which uses a buttery pastry dough and is usually filled with an assortment of fresh fruits. Other popular types of baked fruit tarts include those made with cream cheese or custard fillings. Whatever the type, these tarts are always sure to please!
1. Baked Blueberry Tart with Lemon Curd
Ingredients:
1 puff pastry sheet, thawed
1 egg, beaten
1/4 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lemon zest
2 pints blueberries
1/2 cup lemon curd
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with the edge of the pan. Line pan with pastry. Trim pastry even with the edge of the pan. Prick pastry several times with a fork. Bake for 8 minutes. Cool on a wire rack.
In a small bowl, combine egg, sugar, cornstarch and lemon zest. Arrange blueberries over the crust. Pour lemon mixture over blueberries. Bake for 25 minutes. Cool on a wire rack.
2. Peach Tart with Blueberry Sauce
Ingredients:
1 puff pastry sheet, thawed
1 egg, beaten
1 tablespoon sugar
3 tablespoons all-purpose flour
2 cups peeled and sliced fresh peaches
1/4 cup blueberry jam
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with the edge of the pan. Line pan with pastry. Trim pastry even with the edge of the pan. Prick pastry several times with a fork. Bake for 8 minutes. Cool on a wire rack.
In a small bowl, whisk together egg, sugar and flour; spread over crust. Arrange peaches over top. Spoon jam over peaches. Bake for 20 minutes. Cool on a wire rack.
3. Raspberry Tart
Ingredients:
1 puff pastry sheet, thawed
1 egg, beaten
1 tablespoon sugar
3 tablespoons all-purpose flour
2 cups raspberries
1/4 cup raspberry jam
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with the edge of the pan. Line pan with pastry. Trim pastry even with the edge of the pan. Prick pastry several times with a fork. Bake for 8 minutes. Cool on a wire rack.
In a small bowl, whisk together egg, sugar and flour; spread over crust. Arrange raspberries over top. Spoon jam over raspberries. Bake for 20 minutes. Cool on a wire rack
4. Apricot Tart a best baked Fruit Tart
Ingredients:
1 puff pastry sheet, thawed
1 egg, beaten
1 tablespoon sugar
3 tablespoons all-purpose flour
2 cups sliced fresh apricots
1/4 cup apricot jam
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with the edge of the pan. Line pan with pastry. Trim pastry even with the edge of the pan. Prick pastry several times with a fork. Bake for 8 minutes. Cool on a wire rack.
In a small bowl, whisk together egg, sugar and flour; spread over crust. Arrange apricots over top. Spoon jam over apricots. Bake for 20 minutes. Cool on a wire rack
5. Strawberry Tart
Ingredients:
1 puff pastry sheet, thawed
1 egg, beaten
1 tablespoon sugar
3 tablespoons all-purpose flour
2 cups sliced fresh strawberries
1/4 cup strawberry jam
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with the edge of the pan. Line pan with pastry. Trim pastry even with the edge of the pan. Prick pastry several times with a fork. Bake for 8 minutes. Cool on a wire rack.
In a small bowl, whisk together egg, sugar and flour; spread over crust. Arrange strawberries over top. Spoon jam over strawberries. Bake for 20 minutes. Cool on a wire rack.
6. Cherry Tart a Baked Fruit Tart
Ingredients:
1 puff pastry sheet, thawed
1 egg, beaten
1 tablespoon sugar
3 tablespoons all-purpose flour
2 cups pitted and halved fresh cherries
1/4 cup cherry jam
Instructions:
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with the edge of the pan. Line pan with pastry. Trim pastry even with the edge of the pan. Prick pastry several times with a fork. Bake for 8 minutes. Cool on a wire rack.
In a small bowl, whisk together egg, sugar and flour; spread over crust. Arrange cherries over top. Spoon jam over cherries. Bake for 20 minutes. Cool on a wire rack.
