Glazed Tropical Fruit Tart

When it comes to pie/tart making, you have two basic types of crust to choose from: pastry or crumb. The decision will ultimately come down to what you’re planning to fill your crust with.

Classic pastry crust consists of a combination of flour, shortening and liquid whereas a crumb crust is comprised of pre-existing food items such as cookies, crackers or nuts, made into crumbs, tossed/coated with melted butter and pressed into a baking dish to form a shell. Both crusts offer unique strengths, which make them especially suited for certain types of pie fillings and utterly incompatible with others.

Pastry pie crust is your best choice for pies or tarts, sweet or savory, that require a relatively long baking time. Pastry of this nature is a labor of love but none the less it gives you the opportunity to create a ‘work of art’.

The major appeal of a crumb crust is, ‘its easy’. There’s no real pastry technique required to make a crumb crust. Its simply a matter of selecting what you want to make your crust from, pulverizing it and combining the crumbs with enough melted butter to make it stick together when you press it into your baking pan.

For this glazed tropical fruit tart, I chose to use some gingersnap cookies for my crust. The colorful fruit makes such a nice presentation as well as a refreshing taste.

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Glazed Tropical Fruit Tart

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Rating: 5
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Course

dessert

Cuisine

American, Ecuador, French

Keyword

glazed tropical fruit tart

Servings

MetricUS Imperial

Ingredients

Crust

• 1/3 cup butter,
• 2 Tbsp sugar OR to taste
• 1 1/4 cups gingersnap cookies, finely crushed

Filling

• 1 cup pineapple-orange juice or any pure fruit juice of choice
• 1-2 Tbsp cornstarch
• 2 cups mango, peeled, seeded & cut into 3/4-inch pieces
• 2 cups papaya, peeled, seeded & cut into 3/4-inch pieces
• 1 1/2 cups kiwi, peeled & cut into half-slices
• whipped topping for serving if desired

Course dessert Cuisine American, Ecuador, French Keyword glazed tropical fruit tart Servings MetricUS Imperial Ingredients Crust 1/3 cup butter, 2 Tbsp sugar OR to taste 1 1/4 cups gingersnap cookies, finely crushed Filling 1 cup pineapple-orange juice or any pure fruit juice of choice 1-2 Tbsp cornstarch 2 cups mango, peeled, seeded & cut into 3/4-inch pieces 2 cups papaya, peeled, seeded & cut into 3/4-inch pieces 1 1/2 cups kiwi, peeled & cut into half-slices whipped topping for serving if desired

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Crust

1. Preheat oven to 375 F.
2. In a small saucepan, melt butter & stir in sugar. Add crushed gingersnap crumbs; mix well. Spread evenly into a tart pan. Press onto bottom & up the sides to form an even crust. Bake 4-5 minutes or until the edges are lightly browned. Cool on a wire rack before filling.

Filling

1. In a small saucepan, combine juice & cornstarch; cook & stir until thick & bubbly. Cook & stir for 2 minutes more. Transfer to three bowls. Cover each with plastic wrap & cool for 30 minutes.
2. Fold each type of fruit (mango, papaya & kiwi) into one of the bowls of fruit juice mixture. Spoon the fruit into the tart shell, arranging it as desired; press the fruit down lightly with a rubber spatula.
3. Cover with plastic wrap & chill for 3-4 hours. Serve with whipped topping if desired.

Recipe Notes

• I found it necessary to drain off any excess fruit juice that came from the cut fruit before putting it in the juice/cornstarch mixture.