Fruit tart: recipe with photos

Recipe with photos of fruit cake, presented in the paper are universal. You can use any seasonal fruits that are at hand. Moreover, they can be mixed in aromatic cuts, when the taste of one fruit well enhance the flavor of other, less fragrant, but well-shaped toppings.

Simple recipe for pie dough

Typically used in fruit cakes shortcrust pastry, because it is easy to prepare, can be in the refrigerator for several days without losing its properties, and to spoil it is almost impossible (as in the case of Moody sponge). For the dough you need two hundred grams of the cooled oil to grind into powdery crumbs, two cups of flour, adding in the process a pinch of salt and two tablespoons of sugar.

When baby will be perfect, add to it two or three spoons of ice water to combine it in a lump of dough. No need to knead it for long or try to make plastic pliable and – just to make it all lumps together. Next you need to either roll it between two layers of parchment and move to a baking dish, or just to stretch the dough, pressing fingers to the proper size. Then, you should wrap the form with the dough wrap and place in the fridge for half an hour. Then the film is removed and the pie shell to bake in the oven at a temperature of two hundred degrees until pale Golden brown.

Filling for the pie

Fruit is taken in such quantity that all the bottom of the form it was laid out quite densely, in two layers. It can be halved apricots or nectarines, peach slices, banana circles, or whole berries cherries, strawberries or raspberries. Arrange them on the baked shortbread base evenly and pour the cream in the ganache.

To Give the cream to harden in a cool place (or refrigerator) for at least three hours and then, right before serving carefully cut into serving pieces.

How to cook cream ganache?

This cream goes well with fruit pies, especially if you make it chocolate: one hundred grams of fresh milk and three tablespoons of butter to heat in a water bath until then, until the butter is melted, then add 250 grams dark chocolate, broken into small pieces, and continue heating. When the mass will become monotonous appearance (but not boiling!) – this is an indication that the cream is ready.

Pie with sour cream filling

Like fruit cake in the oven you can cook in the style of Tsvetayeva's meat pie with sour cream. For this purpose sand-based on the recipe above, and then it poured smetana fill where the need to drown halves of fruit or whole cherries (cherries), pitted. You can also use the fruit platter, and some one particular species of fruit or berries.

Smetana filling is prepared simply: two hundred grams of sour cream, lightly beat two eggs and 100 grams of sugar, should also add a pinch of vanilla for flavor. Fruit pie is placed in oven and baked at a temperature of 180 degrees for 45 minutes. Important: immediately after cooking the cakes from the mold is not removed and not cut so as to fill completely matured, the pie needs to cool completely. It is cold, especially the next day, it is especially tasty and fragrant.

Dough

Amazingly delicious fruit pie from scratch, you can prepare from ready-made puff pastry, which is sold in any supermarket.

To do this, just follow the step-by-step recipe:

1. 800 grams of dough pre-thawed and divided into two unequal parts. A large part of the roll out to size of baking dish, put it in there and make a small bumpers.
2. Two large peaches and three plums cut into cubes, mix with two tablespoons of starch and the same quantity of sugar. Optionally, you can add a little cinnamon or vanilla to flavor.
3. Spread fruit filling on the dough, evenly distributing it over the surface.
4. 50 grams frozen butter evenly grate directly into the fruit.
5. Remaining dough with a notched knife to cut into strips of a width of one centimeter. Lay them in a gridon the fruit, forming the top of the cake. The edges of the strips glued to the base with the beaten eggs. They also put strips on the top with a silicone brush.
6. Place pie in oven and bake until ready at a temperature of 200-220 degrees.

When the prepared baking has cooled slightly, sprinkle the top with a small amount of powdered sugar for a more attractive appearance.

Pie without baking

If time to cook a little, then come to the aid of the recipe for fruit cake without baking with a base of biscuit and a delicate jelly with fruit.

The Necessary ingredients are available to a wide circle:

• 300 grams simple cookies grind into crumbs and mix with a hundred grams of butter. Add one ripe banana, mashed with a fork into a puree. The resulting mass is spread in a smooth layer detachable mould and chill for one hour.
• Two packs ready to breed jelly with hot water according to the recipe on the bag, cooling to room temperature, stirring occasionally.
• 800 grams of any soft fruit (peaches, plums, bananas, oranges or pineapple) cut into slices or split into halves. Lay them on the crust of the cookie and fill with jelly.

Place in a cool place until fully cured jelly layer. This fruit cake in the photo looks great, especially in the context, and it tastes even better. The cooking takes very little time, mostly – solidification jelly.

Lazy pie-turnover with fruit

Another recipe to the collection pies-updates: whisk two eggs with a glass of sugar, add 1.5 cups yogurt or sour cream and one hundred grams of melted butter (or coconut butter). Stir well and add 12 teaspoon baking soda, wait for the mass to foam, and add two cups of sifted flour. With a spoon stir the batter until smooth.

Three or four sour Apple or quince cut into large slices, removing the core and seeds. The silicone form of grease and sprinkle with semolina (2 tbsp), to put a fruit plate and pour the batter, if necessary levelling it with a spoon. Place the form and cake in the oven and bake for 45 minutes at 200 degrees. Ready cake cover with a dish of suitable size and carefully flip up the room, removing the form. Fruit will be on top, and tender the dough will be as a bottom layer. Water the top of the fruit cake with the syrup prepared in this way: four tablespoons of orange or Apple butter (jam) mix with two tablespoons of sugar and the same quantity of warm water, put on small fire and cook, stirring, for five to eight minutes. The sweet mass is poured onto the cake evenly and allow it to cool completely.