Yum! Try Martha Stewart’s tasty tarts

Whether you're entertaining friends or family, this dessert will be a treat for anyone who tastes it. Here, Martha Stewart shares recipes from the June 2010 issue of Martha Stewart Living magazine for her fruit tarts, which are a perfect addition to any summer meal.

Roasted-apple tartlets
Servings:

Makes 6; Active time: 1 hour, 10 min; Total time: 4 hours

Ingredients

  • For the crust

    • 1 1/4 cups all-purpose flour, plus more for surface
    • 1/2 teaspoon sugar
    • Salt
    • 1 stick cold unsalted butter, cut into small pieces
    • 1/4 cup ice water
  • For the filling

    • 2 Granny Smith or other firm apples
    • 1/4 cup sugar
    • 2 tablespoons fresh breadcrumbs
    • 1 tablespoon plus 1 1/2 teaspoons Calvados or other apple brandy
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon all-purpose flour
    • Salt
  • For assembling

    • 3 Granny Smith or other firm apples
    • 2 teaspoons fresh lemon juice
    • 4 tablespoons unsalted butter, melted
    • 3 tablespoons sugar
    • 1/4 cup apricot jam, warmed and strained

Preparation

Baking Directions:

Tips:

Apricot-blackberry puff pastry tart
Servings:

Serves 9; Makes one 13-by-15-inch tart; Active time: 25 min, 10 min; Total time: 1 hour, 35 minutes

Ingredients

    • 1 sheet frozen puff pastry (one 14-ounce package), preferably Dufour (dufour pastrykitchens.com), thawed
    • All-purpose flour, for surface
    • 3/4 cup ground toasted walnuts
    • 3 tablespoons light-brown sugar
    • 2 tablespoons cornstarch
    • Salt
    • 1 large egg, beaten for egg wash
    • 4 apricots, pitted and each cut into 8 wedges
    • 12 ounces fresh blackberries (about 2 to 3 cups)
    • 1/4 cup granulated sugar

Preparation

Baking Directions:

Tips:

For more information, go to www.marthastewart.com.

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