need help finding a recipe

[eeyorekjs7]

I am looking for the Disney fruit tart recipe. I know I have had it in the Grand Floridian concierge, on the Disney Wonder and at the Boardwalk bakery. It's a mini fruit tart with a custard-like filling, fruit and a glaze. Let me know please if you have any recipes that might be similar.

Thanks!

 

[FantasticDisFamily]

Hi,

I have a link on my computer at campus to a Disney recipe site. If no one has posted a reply with the recipe by then I will check it for you.

Deb

 

[piratesmate]

I don't have a tart recipe from any of the places you mentioned, but I have these two:

PINEAPPLE CASHEW TART from Boma’s

1 Pineapple
½ lb Butter
½ lb Sugar
3 Eggs
1 oz Cornstarch
½ lb Cashew, ground
½ lb Pastry Cream
½ lb Lemon Zest
1 Tbl Powdered Sugar
1 lb Sugar Dough

Peel, dice & sauté pineapple with 2 ounces sugar & 2 ounces butter for about 5 minutes. Set aside to cool. Lay out the sugar dough over a lined cookie sheet about ½ inch thick.
Prepare the cashew filling by creaming the butter with sugar & lemon juice in a mixing bowl with a paddle. Add the eggs. Combine cornstarch & ground cashews & then add to above. Add the pastry cream. Fold in the cooled, sautéed pineapples. Spread the filling evenly over the sugar dough. Bake the tart in a 340 oven until golden brown. Brush the tart with warm apricot glaze. Dust the tart with powder sugar. Yield: 20 servings

Sugar Dough
Wolfgang Puck has a recipe for sugar dough that makes just a little bit more than you need for the tarts.

Preparation time: 20 minutes
Makes about 1½ pounds or two 9-inch tart shells

2 1/3 c cake or pastry flour
1/3 c sugar
½ lb unsalted butter, chilled, cut into small pieces (2 sticks)
2 egg yolks
1-2 Tbl heavy cream

1. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.

2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

3. Use as needed.

About this recipe:
Always make the pastry dough hours before using it, preferably the day before. You will find the dough much easier to work with. Quantities can be increased as desired, and then divided into portions for freezing. Just remember to wrap carefully and seal well before freezing.


PASSION FRUIT MERINGUE TART from Boma’s

8 Tart Shells, 2 ½”
1¼ lb Sweetened Condensed Milk
2½ Egg Yolks
3 oz Passion Fruit Puree
1 oz Lemon Juice
5 Egg Whites
2¼ oz Sugar

Mix egg yolks, condensed milk, passion fruit, and lemon juice in a bowl.
Pour mixture into shells.
Bake in a 250 oven for 15 to 18 minutes until set.
Cool tarts. (This can be made a day ahead of time.)
Prepare meringue by whipping the egg whites and adding sugar.
Pipe meringue over tarts to create the spike look.
Bake in a 370 oven until browned a little.
Remove from oven to cool. Yield: 8 servings

 

[SoonerKate]

I don't have a recipe for those specific tarts, but I do have a good recipe for pastry cream which is probably the custard-like filling you're thinking of.

When I've made fruit tarts in the past, I blind bake the tart shell, and then when it is completely cooled, coat the inside with apricot jam. Fill with the cold pastry cream, top with fruit, and glaze with more jam. They've worked out great for me every time -- the only problem is not eating the pastry cream before I can put it in the tart!

Pastry Cream:

3 tablespoons sugar
2 tablespoons all-purpose bleached flour
Pinch salt
3/4 cup milk
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon soft unsalted butter

Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly.

Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour.

If you want to add a little bit of liqueur, like chambord or kirsch, just stir it in at the very end.

 

[eeyorekjs7]

All 3 recipes sound great. I can't wait to try them!

Thanks piratesmate for the sugar dough recipe. I saw that and wondered what it was, looked further down and there was the recipe!

Thanks again!

 

[Meriweather]

I have thje same two piratesmate has ..and thi sone.


* Exported from MasterCook *

French Apple Tart

Recipe By isney Institute
Serving Size : 0 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
3/4 cup all-purpose flour
1/3 cup confectioner's sugar
1 1/2 ounces butter
1 large egg
Filling
4 1/2 ounces butter
3/4 cup sugar
2 large eggs
1 cup almond powder
3/4 cup cake flour
2 tablespoons vanilla extract
2 medium tart apples

To make the dough: Mix the flour, confectioner's sugar and 1 1/2 ounces butter until a crumbly mixture forms. Add 1 egg and mix until it is absorbed.
For the filling: Mix 4 1/2 ounces butter, sugar and 2 eggs into a smooth paste. Gradually add the almonds, cake flour and vanilla extract. Make a smooth paste.
Peel, core, quarter and thin slice apples. Save them in orange juice to prevent browning.
Roll out dough and lay in 9" tart pan, and perforate the bottom to prevent unnecessary bubbles.
Spread in filling and layer on apples in decorative manner.
Bake at 350º F for 15 to 20 minutes or until filling is done.
Glaze with melted apricot jelly or apple jelly for a pretty appearance.
Garnish with vanilla, cinnamon or almond ice cream and/or a complementary sauce.
NOTES : Finely ground almonds may be substituted for the almond powder. Granny Smith apples are recommended.