How To make Individual Fruit Tarts
Short pastry - rolled out - to about 1/8-in thickness 12 tb Granulated sugar
2 tb Granulated sugar
-to sprinkle on - rolled pastry Apricot jam; warmed Fresh fruit -such as -Golden Delicious apples, - Pears and so forth Butter 1/2 Lemon, juice only
PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles. Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze. Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a disk of dough, turn the edges up as though making a small pizza. Spread a little apricot jam over the pastry. Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter. Bake for 15 minutes. The pastry edges should be golden brown.
How To make Individual Fruit Tarts's Videos
Mini Fruit Tart Recipe
The combination of creamy fillings and flaky crusts is one of the reasons why tarts make great desserts. The only problem with tarts is once you’ve had one, it’s hard to stop yourself from having another and another.
They’re even super fun to make and bake in your kitchen, but if you want to prevent yourself from having a tart hangover, might we suggest making mini tarts instead?
This mini fruit tart recipe will not only help you with portion control, but it will also create some desserts that are great to look at and that are guaranteed to be a hit at any function or get-together.
#Tart #Fruit #Recipe
Read Full Recipe:
Easy Mini Fruit Tarts Recipe By BakeLikeAPro
Easy Mini Fruit Tarts Recipe By BakeLikeAPro
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This is a 3 part video series.
This is VIDEO 3 OF 3.
In this recipe, we assemble our fruit tarts using the sweet pastry dough and our French pastry cream, which we made in videos 1 and 2. I use fresh strawberries, blueberries and raspberries and we cover them with my apricot glaze, which you can make at home by following my recipe, which you can find below.
★► Easy Sweet Dough Recipe:
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★► Easy Pastry Cream Recipe:
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★► Easy Apricot Glaze Recipe:
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#recipe #pie #baking
깜찍하게 생겼는데, 만들기도 쉽고, 맛까지 퐌타스틱~???? 미니 과일 파이 / Mini Fruit Pie Recipe / Homemade / Mini Fruits Tart
안녕하세요.
분 베이크입니다.
오늘은 너~~~무 맛있어서 다이어트도 포기하게 만드는 마성의 미니 과일 파이를 만들었어요.
보기에도 너무 앙증맞은 디자인에 맛까지 있다니..
이건 반칙이 아닐까? 하는 생각이 들게 만드는 미니미니한 파이예요.
맛과 모양, 이 두 마리 토끼를 다 잡은 미니 파이~~!
저는 만드는데 2시간 정도 걸렸는데요.
다 만들고 먹는 시간은 5분 정도 밖에 안 걸린 것 같아요.
파이가 있었는데 정신 차리고 보니 파이가 모두 없어진...ㅋㅋㅋ
냉동 파이 시트를 온라인 마켓에서 구입한다면 정말 빨리 만들 수 있답니다.
하지만 난 손목이 튼튼하다~~
인내심도 있다~~
하시는 분들은 아래의 레시피와 참고 영상이 있으니 만드셔도 좋습니다.
진정한 홈메이드의 맛있는 파이는 손수 밀어서 만들었을 때 완성 되겠지요~~!
자, 그럼 파이팅입니다~~!!
그럼, 5분 순삭 마성의 미니 과일 파이~
시작해 볼까요?
1인용이기 때문에 손님 접대용으로 딱 좋은 거 같아요.
저는 블루베리, 망고, 딸기, 청포도까지 여러 가지를 만들었지만..
여러분은 과일의 개수를 제한해서 만들 수 있어요.
????????????????????????????????????~~~
그리고 리본을 묶어주는 타이밍을 영상에 담아 보았으니 영상에서 확인해 주세요.
겉은 바삭하고 속은 달콤한 잼과 크림이 가득한~!
이 영상을 끝까지 시청하시면 ...
간단하지만 맛있고 앙증맞은 미니 과일 파이를 만드실 수 있을 거예요.
너무나 사랑스러운 ~~
미니 과일 파이~~!!
바삭한 미니 과일 파이 ~!!
(망고파이, 블루베리파이, 청포도파이, 딸기파이)
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
❣ 데이지 꽃장식 만들기
#ASMR #minifruitpie #Easter #minifruittart #amazingpie
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 재료 / Ingredients
● 바삭한 파이
(냉동 파이 시트 : 30cm*40cm *1pcs// 3mm )
박력분 110g (3/4컵)
강력분 110g (3/4컵)
(또는 220g 중력분 )
무염 버터 (A) 95g (1/3컵 + 1Tbsp+1tsp)
차가운 물 97g (1/3컵 + 1Tbsp+1tsp)
소금 3g (1tsp)
설탕 5g (1tsp)
무염 버터 (B) 60g ( 20g+20g+20g )
● Fresh Cream
생크림 75g
마스카포네 25g
설탕 10g
키르쉬 (선택)
● 망고잼, 딸기잼,블루베리잼,청포도잼
* 영상속에 자세한 내용이 있어요.
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
**BGM--
????Music provided by 브금대통령
????Track : 그때의 우리 : 두번째 이야기 -
● 분 베이크 인스타그램 바로가기
BEST Mini Fruit Tarts | Tart Buah | Sweet Pastry Crust | Tart Shell Recipe | Pastry Cream Recipe
These mini fruity delights are so good to munch on with their soft and crunchy tart shell and velvety pastry cream. The recipe video entails the following three parts:
00:20 : How to make sweet pastry crust from scratch
09:10 : How to make sweet pastry cream / custard cream
12:37 : How to pipe in cream and arrange fruit slices
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Ingredients :
Serving size : 25 tarts
Sweet Pastry Crust:
135 g Salted butter
60 g Icing sugar
1 large Egg
1/2 tsp Vanilla essence
240 g All purpose flour
10 g Corn starch
Base :
50 g White chocolate (applied on the base of tarts to prevent them from becoming soggy)
Pastry cream:
400 ml Full cream milk
100 ml Non-dairy whipping cream
5 large Egg yolk
25 g All purpose flour
30 g Corn starch
80 g Caster sugar
1 tbsp Vanilla essence
Fruits:
Strawberry
Blueberry
Kiwi
Glaze:
2 tbsp Apricot jam
3 tbsp Hot water
#tartbuah #minifruittarts #fruittarts #tartshell #minitartshell #sweetpastrycrust #pastrycream #custardcream #apricotglaze
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Similar recipes:
Banana Cream Tarts:
Almond Chocolate Cheese Tart:
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How To Make A Fruit Tart with Claire Saffitz | Dessert Person
How To Make A Fruit Tart with Claire Saffitz | Dessert Person
Don’t know what to make with your late-summer farmers market fruit haul? Try this simple custard tart — a crisp but tender base filled with a rich vanilla pastry cream — and top with any fruit you like. This is one of those desserts that might call to you from the pastry case in the bakery with its gleaming and perfectly arranged fruit, but homemade is almost always better. Claire walks you through all the steps.
#ClaireSaffitz #Baking #FruitTart
Fruit Tart
Special Equipment:
Tart pan
Saucepan
Bowl & Whisk
Ingredients:
Strawberries, Raspberries, Blackberries or seasonal fruit
Apricot preserves, for glaze
Sweet Tart Dough:
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Pastry Cream:
2 cups whole milk (16 oz / 456g)
Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
1/2 cup sugar (3.5 oz / 100g)
1/4 cup cornstarch (1 oz / 30g)
5 large egg yolks (2.8 oz / 80g)
6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled
0:00 Start
0:01 The Question We've All Wondered
0:07 Delicious Fruit Tart Footage
0:28 Animated Intro to Claire Saffitz X Dessert Person
0:46 Intro To How To Make A Fruit Tart
1:36 Ingredients & Special Equipment
2:21 Prepare & Chill Tart Shell
6:03 Bake That Delicious Tart Shell
7:07 How To Make Pastry Cream
14:13 Patch Up The Crust, Add That Pastry Cream
15:57 Assemble Your Fruits & Glaze!
20:00 Serve Up A Slice!
21:53 Claire Politely Asks For You To Like This Video & Subscribe To The Channel
22:00 The Return of Spud!
Thanks for Watching!
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
HOW TO MAKE MINI FRUIT TART 简单容易颜值超漂亮迷你水果挞
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