does anyone have an easy fresh fruit tart recipe?

Question

also does anyone know what lemon curd is???
and where can I find it...thanks...

Answer 1

Lemon curd is much like the yellow filling of a lemon meringue pie. It is sugar, egg yolks, a pinch of salt, and lemon juice, cooked until thick, then cooled. You can either make it from scratch (easy, just keep heat low) or buy it ina jar, often in the jelly/preserves aisle of larger and more gourmet-oriented grocery stores.

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You can make this crust in a tart pan rather than pie pan, if you wish. Very good!

Fresh Strawberry Pie

shortbread cookie pie crust
8 oz cream cheese, softened
1/2 cup sugar
1/2 tsp. almond extract (can used vanilla instead)
1 cup heavy cream
Strawberries, washed, caps removed

Beat cream cheese, sugar and extract until smooth. In a chilled bowl, whip cream until stiff peaks form - fold into cream cheese mixture.
Put into cookie crust. Top with whole strawberries, point end facing up, starting in the middle and working out to edges, covering the cream cheese layer. Refrigerate for up to 3 hours before serving. Serves 8.

Answer 2

This is a fun, colorful dessert. Easy enough for a child to make with supervision. Experiment with the fruit you add, most any type of berry works.You can find lemon curd at specialty grocery stores.

Ingredients
18 oz (510g) sugar cookie dough, (one 18-ounce package)

1/2 cup (120mL) lemon curd

2 cups (305g) raspberries, fresh

2 cups (305g) fresh blueberries

2 kiwi fruits, peeled and sliced

Directions
Preheat oven to 325°F (165°C).

Press cookie dough into a 12-inch (30cm) pizza pan coated with vegetable oil spray. Bake for 12–15 minutes until golden brown. Cool completely.

Spread lemon curd over cookie crust. Arrange raspberries, blueberries and kiwi on top of curd. Serve the same day.

Nutrition facts
Serving Size 1 serving
Calories 221
Calories from Fat 81 (37%)
% Daily Value*
14%Total Fat 9g
11%Saturated Fat 2.3g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 5g
4%Cholesterol 12mg
8%Sodium 182mg
5%Potassium 159mg
11%Total Carbohydrate 34g
11%Dietary Fiber 2.7g
Sugars 14g
Sugar Alcohols 0g
5%Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Yields: 12 serving

Answer 3

Give this link a try!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32767,00.html

Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract


Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar

Whipped cream, for garnish


Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Answer 4

Miascia (Mixed Fruit Tart):

1/4 cup raisins
1/2 cup boiling water
8 (1-ounce) slices day-old white bread
1 1/2 cups 1% low-fat milk, divided
Vegetable cooking spray
1 1/2 cups peeled, chopped Rome apple
1 cup peeled, chopped pear
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
2 tablespoons cornmeal
1 teaspoon grated lemon rind
3 eggs, lightly beaten
1/2 cup seedless red grapes, halved
2 teaspoons chopped fresh rosemary
2 teaspoons olive oil

Combine raisins and boiling water; let stand 15 minutes. Drain and set aside.

Trim crusts from bread. Cut each slice into 4 triangles; place in single layer in a 13-x 9-x 2-inch baking dish. Pour 1/2 cup milk over bread; let stand 5 minutes.

Carefully (bread will be soggy) arrange bread triangles in the bottom of a 10-inch quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl; gradually add remaining milk, stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 tablespoon sugar, cornmeal, lemon rind, and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar.

Bake at 350º for 50 minutes or until set; cool on wire rack. Cut into wedges.

Yield: 8 servings (serving size: 1 wedge)

Answer 5

http://www.recipezaar.com/151633

Answer 6

no