Rainbow Fruit Tart

Lately I’ve been posting so many salads, which is good, but my sweet tooth came creeping in… so I decided to make a free form fruit tart. It has fruit, so it is totally healthy 😉

This one is a rainbow tart, which is in perfect time to celebrate pride this weekend! It is ridiculously beautiful and can use any fruits you like, though I just got some for each color of the rainbow: strawberries and raspberries, mango and peaches, pineapple, kiwi, blueberries, and plums and blackberries.

It is also super easy to make, especially if you use frozen puff pastry (I used homemade because I sometimes keep it on hand).

As you can see, it’s really pretty and super easy!

Rainbow Fruit Tart

1 sheet puff pastry

a few tablespoons granulated sugar

3 tablespoons milk

1 1/2 cup heavy whipping cream

teaspoon vanilla extract

2 tablespoons confectioner’s sugar

Desired fruit, washed and sliced (you may squeeze lemon on fruit to help preserve color and prevent oxidization)

Directions:

Preheat oven to 400 degrees fahrenheit.

Thaw puff pastry, if using frozen. Roll into 8×12 inch rectangle. Fold in edges 1/2 inch and brush with milk, then sprinkle with sugar. Dock the center of the pastry with a fork. Bake 20-30 minutes, or until very golden.

When you take the pastry out, you may need to “de-puff” it be pushing down the center with a fork. Then let it cool.

Whip cream until somewhat stiff peaks form, then add vanilla and confectioner’s sugar.

Once pastry is cool, spread with whipped cream and top with fruit. You may sprinkle extra granulated sugar on the fruit, if you prefer a sweeter dessert.

This tart may be stored in the refrigerator, though it won’t keep well past a day or two, so it is best to make it the day you serve it.

There you have it! It is so simple and can be made larger or smaller, depending on your needs. You could glaze your fruit, though it really isn’t necessary since it looks so beautiful already.

IMG_2745

Hope you enjoy!

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