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Rainbow Fruit Tart
Credit:
Martyna Szczesna
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
Unbleached all-purpose flour, for dusting
1 package (14 ounces) puff pastry, thawed
5 tablespoons granulated sugar
3/4 cup red fruits, such as sliced small strawberries and raspberries
3/4 cup orange fruits, such as sliced apricots
3/4 cup yellow fruits, such as sliced nectarines and very yellow mango
2 small kiwifruits, peeled and thinly sliced (1/2 cup)
1/2 cup blueberries
3/4 cup purple fruits, such as sliced small plums and halved pitted cherries
Juice of 1/2 a lemon
Kosher salt
1 cup heavy cream
3 tablespoons confectioners’ sugar
Tiny mint leaves, for garnish (optional)
Gallery
Rainbow Fruit Tart
Credit:
Martyna Szczesna
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Gallery
Rainbow Fruit Tart
Credit:
Martyna Szczesna
Rainbow Fruit Tart
Credit:
Martyna Szczesna
Rainbow Fruit Tart
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 30 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
prep: 30 mins
total: 1 hr 10 mins
prep:
30 mins
total:
1 hr 10 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- Unbleached all-purpose flour, for dusting
- 1 package (14 ounces) puff pastry, thawed
- 5 tablespoons granulated sugar
- 3/4 cup red fruits, such as sliced small strawberries and raspberries
- 3/4 cup orange fruits, such as sliced apricots
- 3/4 cup yellow fruits, such as sliced nectarines and very yellow mango
- 2 small kiwifruits, peeled and thinly sliced (1/2 cup)
- 1/2 cup blueberries
- 3/4 cup purple fruits, such as sliced small plums and halved pitted cherries
- Juice of 1/2 a lemon
- Kosher salt
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
- Tiny mint leaves, for garnish (optional)
Directions
Preheat oven to 375 degrees. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than 1/4 inch. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-8 1/2-inch rectangle. Transfer to a baking sheet. With a paring knife, lightly score a border 1 inch from edges. Freeze 15 minutes. Bake until puffed and golden, 30 to 40 minutes, rotating halfway through. Let cool. Gently press center to flatten.
Meanwhile, place each color of fruit in its own bowl (or do in batches). Divide remaining 3 tablespoons granulated sugar and lemon juice evenly among bowls and add a pinch of salt to each. Toss to combine. Whisk cream with confectioners’ sugar until stiff peaks form. Fill pastry with cream and top with fruit. To create rainbow effect, arrange fruit in vertical stripes, starting with red, followed by orange, yellow, green, blue, and purple. Garnish with mint, if desired. Serve immediately, or refrigerate, covered, up to 2 hours.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Rainbow Fruit Tart
- of Reviews
Reviews:
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Most Helpful
Most Positive
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All Reviews for Rainbow Fruit Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
