The Tarted-Up Tart

The Tarted-Up Tart recipe is something everyone will enjoy. Perfect for dessert! How can you go wrong with pastry dough, fruit and ice cream?

Photo by Barbara B.
Adapted from instyle.com

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

12

tarts

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

12

servings

Adapted from instyle.com

Ingredients

  • 1

    disk sugar dough

  • 1

    quart vanilla ice cream

  • 3

    pints fresh fruit of your choice, diced and chilled

  • 1/2

    cup apricot jam

  • Whipped cream (optional)

  • DOUGH:

  • 1 1/2

    cups unbleached all-purpose flour

  • 1/3

    cup sugar

  • 8

    tablespoons (1-stick) unsalted butter, cut into 1/2” cubes and chilled

  • 2

    ounces (4 tablespoons) cream cheese

  • 2

    large egg yolks, lightly beaten

  • 2

    tablespoons very cold heavy cream

Directions

DOUGH: Pulse all ingredients in a food processor until dough forms. Remove from food-processor bowl, divide in half, and knead each half to soften. Flatten halves into disks; wrap each individually with plastic wrap. Refrigerate for 1 hour. TARTS: Preheat oven to 350°F. Sprinkle some flour on the work surface to prevent sticking. Remove 1 disk of sugar dough from refrigerator and roll out to ¹/₈ inch thick. Cut into circles with a 5″ round cookie cutter. Ease each piece of dough into a 4″ tart pan, gently pressing the dough up against the sides. Weigh down each shell by lining the inside with parchment paper and filling it with dried beans or rice. Bake for 10 minutes. Remove beans and bake for 10 more minutes, or until golden. Remove tart shells from tins after they’re completely cool, and freeze for at least 30 minutes. ASSEMBLE: Remove shells from freezer, fill each one halfway with softened ice cream, and return them to freezer for at least 1 hour. Toss chilled fruit with apricot jam to coat. Remove shells from freezer, and top with random mounds or arrange patterns of glazed fruit and whipped cream (if desired). Serve immediately.

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