How do you make a fruit tart at home? How to make a fruit tart delicious?

A delicious fruit tart, and the peaches can be replaced with your favorite fruits.

Ingredients: 4 servings.

Tarpa: 40 grams of butter.

25 grams of icing sugar.

All-purpose flour 65 grams.

Whole egg wash 25 grams.

7 grams of cornstarch.

1 gram of refined salt. Accessories.

Tower liquid: 50 grams of milk.

100 g of whipping cream.

20 grams of sugar.

10 grams of cake flour.

2 egg yolks. 2 grams of milk powder.

1 fresh peach.

1 7-inch pie plate.

Step 1: A complete list of fruit tarts to prepare.

Weigh the required materials.

Step 2: Preparation of the fruit tart**.

The softened butter is whipped smoothly by hand.

Step 3: Fruit tart for homely practice.

Add powdered sugar. Step 4: A simple recipe for the fruit tart.

Whisk evenly with your hands.

Step 5: How to eat the fruit tart.

Add the eggs. Step 6: How to make a fruit tart.

Continue to whisk evenly with your hands.

Step 7: How to fry the fruit tart.

Sift in all-purpose flour, cornstarch and salt.

Step 8: How to cook the fruit tart.

Stir with a spatula until there is no dry powder.

Step 9: How to stew fruit tart.

Put the batter mixture into a pie pan, press it slowly, cover with plastic wrap and refrigerate for later use.

Step 10: How to stir the fruit tart.

After peeling the peaches, cut them into small pieces.

Step 11: How to stir the fruit tart.

Mix the milk with the whipping cream, add the sugar and beat well.

Step 12: How to make the fruit tart.

Add 2 egg yolks.

Step 13: How to fry the fruit tart.

Whisk evenly with your hands.

Step 14: How to cook the fruit tart.

Sift in cake flour and milk powder.

Step 15: How to stew the fruit tart.

Stir well with a hand pull.

Step 16: Making the fruit tart.

Pour the sifted tower liquid into the tower skin.

Step 17: How to make the fruit tart.

Put the peach cubes in.

Step 18: Make a complete set of fruit tarts.

Put it in a preheated oven at 180 degrees on a medium level, top and bottom heat, 25 minutes, and then bake it.

Finished product drawing. Cooking skills.

The trust in this recipe has a lot of moisture, and the mixed batter is pressed in a pie pan.

Baking time and temperature are adjusted accordingly according to your own oven.

First bake the bottom of the tower, put the cream and the fruit.

Step 1Put the lard and butter in a basin and stir well with an electric whisk.

Step 2: Sift the salt and powdered sugar into the butter paste.

Step 3 Mix well with an electric whisk to make it milky white and smooth.

Step 4: Add the beaten egg mixture in 3 times and beat well with a whisk. Each time, wait until the butter and eggs are fully fused before adding the next time. The butter must be completely mixed with the eggs so that there is no separation.

Step 5: Add the sifted cake flour.

Step 6 Stir the dough with a rubber spatula, which is the tart dough.

Step 7: Take about 15 grams of tartar dough and place it in the mold of the tart cup.

Step 8: Use the thumbs of both hands to rotate and press along the mold.

Step 9: Press the crust as thin and uniform as possible.

Step 10Put the finished tart crust on the baking tray and prick the surface with a toothpick to prevent the bottom from bulging when baking.

Step 11Preheat the oven to 180 degrees, put the tower mold in it, and bake for about 10 minutes.

Step 12: Turn the baked tower mold upside down, and the tower skin will fall off.

Step 13: Let the tart crust cool, and squeeze the whipped cream into the tart cup.

Step 14: Place the fruit on top of the cream.

Step 15: The delicious fruit tart is ready.

Ingredients: 150 grams of yogurt.

Fruits: kiwi, strawberry, mango.

300 grams of whipping cream.

Icing sugar 90 grams.

Chiffon cake slices.

The practice of yogurtta.

1. Beat 300 grams of whipping cream and 90 grams of powdered sugar.

2. Add 150 grams of yogurt and stir well, I use Greek Yogurt, it is recommended to use thicker yogurt.

3. Yogurt oil products.

4. Take a round bowl with a clean salute and spread it with plastic wrap.

5. Slice the kiwifruit and spread it in a bowl.

6. Spread an even layer of yogurt oil.

7. Spread the chiffon cake slices, my practical sponge cake slices are still the taste of chiffon cakes.

8. Spread another layer of sour milk oil, add strawberries and diced mango.

9. Then spread the cake slices, then spread the cream and fruit on the land liquid, and finally use the cake slices on the back cover, and then wrap it in plastic wrap.

10. Put it in the refrigerator for at least three hours, then take it out and turn it upside down with a plate.

11. Full of fruits and yogurt, cool and delicious in summer!

1.Cut the butter into small pieces and knead with low flour until flocculent.

2.Rub until there are no butter particles.

Add egg yolks and a little milk to knead into a smooth dough (milk is just for easier kneading, a few milliliters will do) 4Smooth dough, egg yolk is better to break up and sharpen fingers, I forgot. So the color is uneven.

5. Use a rolling pin to roll out 5 mm of dust-blocking left and right dough.

6. Put it into the chrysanthemum plate for shaping, and poke out a small hole at the bottom.

Spread oil paper, then put red beans, soybeans and other heavy objects (to prevent the bottom of the tower from blistering and deforming), bake at 180°C for 10 minutes, take away the heavy objects and bake for another 5 minutes.

8. Make the tower liquid, eggs, milk and sugar mixture.

9. Sift the egg mixture.

10. Take Jian Zhizen out and cool it for 5 minutes, pour the tower liquid for 9 minutes, and finally bake it at 180° for 10 minutes, and poke the egg liquid with a toothpick.

11. After cooling, the decoration will be good.

Steps. 1.After the fruit is washed and drained, the strawberries are cut in half, and the kiwi fruit is peeled and cut into thin slices for later use.

2.Mix the material 6 well and set aside, and the milk can be boiled to 90 degrees and then flushed into the material 6 and mix well.

3.Move to the stove and heat it with water until it is gelled, remove from the heat and then add the cream and mix until it is completely cooled to become a pudding filling.

4.Put the pudding filling into an extruded bag, squeeze an appropriate amount on each digestible cake, and then arrange strawberries, kiwi fruit and a few blueberry cubes in order.

First, beat the butter to soften, and stir in the vanilla extract. Mix the egg yolks in batches, add low powder, flatten into a clump and put it in the refrigerator for 1 hour. Make almond filling, butter soften, add sugar and beat, add eggs to beat in batches, add apricot hunger and low kernel flour, and add almond wine or rum to rot and lack of wild.

Punch the holes, pre-bake at 180 degrees for 14 minutes, add the almond filling and bake for about 15 minutes.

If you want to be a fruit tower, you must choose your favorite fruit, spread some more beautiful colors below, be sure to have both color and flavor, some watermelon at the bottom, and then a trace of some mangoes, and some passion fruit can also be spine to get a little lemon and other oranges are good.

Material. 5 small original tapis, hand-covered decoration: an appropriate amount, an appropriate amount of French Biyezhou pudding filling, and an appropriate amount of seasonal fruits.

Method. 1. Smear the baked tart crust with a layer of chocolate and freeze it.

2. After the chocolate is hardened, put the French pudding filling into a flat squeeze bag, fill it in the tower, and decorate it with fruit.

1.Cut the butter into small pieces and knead the low-powder sedan chair into a leaky eggplant flocculent.

2.Rub until there are no butter particles.

Add egg yolks and a little milk to knead into a smooth dough (milk is just for easier kneading, a few milliliters will do) 4Smooth the dough and egg yolks are best beaten and added.

Cut the butter into small pieces and knead with low flour until flocculent.

Rub until there are no butter particles.

Prepare the materials for the headlines.

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After the butter is softened at room temperature, add low-gluten flour and caster sugar, and knead it by hand into a coarse corn state.

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Add eggs and water and knead the dough with your hands.

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Put the dough in a plastic bag and refrigerate for 1 hour, and take out the noodles.

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Divide the dough into two portions, take one piece and roll it out into a round sheet, and cover the sheet on the tower mold. Roll a rolling pin over the tower mold to cut off the excess edges.

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Remove the excess scraps and fork some small holes at the bottom to prevent the bottom from bulging when baking.

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Bake in a preheated oven at 180 degrees and 150 degrees for 20 minutes until the surface of the tart is golden brown.

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Add the whipped cream to the white sugar and beat it with an electric whisk, and when the tarpi is cool, squeeze the cream with a piping bag.

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Wash the apples and oranges, slice them, and garnish them with the headlines.

Girls are all that good reply input the other party how much the world is prosperous will you be your identity and willing.

Ingredients: 1 kiwifruit, 5 straw pants, 5 berries, accessories, Huahusen Xiangfu cake, appropriate amount of yellow peach, appropriate amount of cream, appropriate amount of chocolate sauce, appropriate amount of shredded coconut Step 11Fruit Preparation Fruit tart preparation step 22Cut the strawberries into two petals, slice the kiwi fruit, and cut the yellow peaches into cubes in step 33 of the fruit tart

A piece of soft cookies on the paper mat (in fact, I think waffles are better for spring feasts) Step 44 of the fruit tartFeel free to make a 1-layer cream base fruit tart.

Ingredients: 250 grams of flour, 150 grams of unsalted butter, 1 egg, 40 grams of ice water, 2 teaspoons of sugar.

Filling: 80 grams each of 3-4 nuts, 80 grams of sugar, 40 grams of unsalted butter.

Pie crust: 1. Prepare all the required ingredients and cut the butter into small pieces;

2. Sift the flour for later use;

3. Put the sifted low flour on the board, pour the butter cube into the flour and mix well, and then knead it evenly by hand, then spread the kneaded flour, beat the egg in the middle, and then slowly add ice water to knead all the ingredients into a dough shape;

4. Wrap the dough in plastic wrap and put it in the refrigerator for about 30 minutes.

Roll it out into 3mm slices, press it into the pie pan, and fork the small hole.

Filling: Simmer the sugar until it melts until golden caramel, keep it warm, add the butter, stir vigorously with the brigade, add the nuts and mix well.

Spread the filling into the pie crust.

Preheat the oven to 180 degrees and bake for 16-18 minutes until the pie crust is golden brown.

1.Prepare ingredients: 250 grams of apples, 30 grams of sugar, appropriate amount of dumpling skin.

2.First, wash the apples, cut them into four pieces, remove the pits, and cut them into thin slices.

3.Boil a pot of boiling water, pour in the sugar, stir and melt.

4.Pour in the apple slices, cook for 5 minutes, and remove when cooked.

5.Cut the dumpling wrappers into strip shapes.

6.Then connect them end to end, lay them flat on the cutting board, and glue them with water where they intersect.

7.Place the apple slices on the side of the dumpling wrapper.

8.Roll up the dumpling wrappers and place them in molds.

9.Put the mold into the middle layer of the oven, the oven is heated at 160 degrees, the bottom is 120 degrees, and it can be baked for 30 minutes.

Mix the butter and sugar noodles well, press out and roast them with a tower shell mold for decoration.

1.First [make custard: 3 egg yolks are carefully added with 60g of sugar and a little vanilla extract and stirred until white, then sifted in 10g of cake flour and 15g of cornstarch and stirred well.

Heat the milk over low heat until it boils slightly, then slowly pour in and stir well, then pour the batter into the pot, stir constantly, until it is difficult to flow, then remove from the heat, cover with plastic wrap and cool for later use.

2.Rub the flour and butter into a breadcrumb shape with your hands, add 40g of sugar, vanilla extract, 2 egg yolks and water, stir without kneading the dough after gradually forming a dough, arch the palm of your hand into a cup, and gently press it many times to form a smooth dough. Put it in the refrigerator room and relax for about 1 hour before taking it out. <>

3.Roll it out into a sheet about 5 mm thick, roll it up with a rolling pin, spread it in the mold, and press it slightly to make the dough fit snugly against the mold. Remove the excess dough, prick the bottom with a fork, refrigerate for half an hour, and put rice or beans on the epidermis with oiled paper.

Put in the preheat 200 and bake for 10 minutes, then remove the beans, tear off the oil paper and bake for another 10 15 minutes until the Paiju Zheng Ki skin is golden brown and cooked through.

4.Once the pie crust has cooled, squeeze on the custard and spread with the fruit. To make the fruit color stand out more, I brushed fructose on it.

Fruit tart. Ingredients]: 6 digestive biscuits, 3 strawberries, 2 kiwis, a little blueberry (sauce), 320 grams of milk, 65 grams of caster sugar, 2 eggs, 20 grams of corn flour, 15 grams of cake flour, 10 grams of cream.

Method]: After the fruit is washed and drained, cut the strawberries in half, peel and cut the kiwifruit into thin slices for later use.

Mix ingredient 6 well and set aside, boil the milk to 90 degrees and then flush it into ingredient 6 and mix well.

Move to the stove and heat it to gel until it is gelled, remove from the heat and then add cream and mix until it is completely cooled, which is the pudding filling.

Put the pudding filling into an extruded bag, squeeze an appropriate amount on each digestive cake, and then arrange strawberries, kiwi fruit and a few blueberry grains in order. [Features]:

The crispy texture of the fruit full of wheat flavor is tender and delicious.

113 grams of butter After softening at room temperature, add 50 grams of sugar and beat evenly.

Add the egg mixture in portions and beat well.

Sift in 210 grams of low powder and a little salt, and mix the powder and oil with a spatula.

Flatten the kneaded dough and put it in the refrigerator to relax for 20 minutes.

Sprinkle a little flour on the countertop and roll out the tart into thick slices.

Cover the tower mold, let the tower skin sink, glue it together with the tower skin in a circle, and use a rolling pin to crush the excess tower skin.

Use a fork to fork some small holes at the bottom of the tart crust to prevent the baking pie from cracking and waiting for the tarpi to bulge, put the rolled taffle into the refrigerator again and relax for 30 minutes (this is the key to prevent baking retraction), put the relaxed taffle into the middle and lower layer of the oven, bake at 180 degrees for 7-8 minutes, then turn to the middle layer and continue to bake for about 5 minutes until the surface is golden, squeeze in the pre-made custard sauce at the bottom of the tar, and then decorate it with fresh fruit.