Confectioners' sugar, butter and flour are pulsed together until moistened then pressed into a fluted tart pan. I added vanilla and cinnamon to mine to give it a little kick, but it's tasty either way. The cream cheese filling comes together quickly in a mixture and is slightly tangy and pairs well with the cookie crust and fruit.
You can use any fruit you like or whatever is in season. Once you have your fruit assembled on the custard, brush it with a glaze and you've got a gorgeous and delicious dessert.
Slice - Serve - Enjoy
Fresh Fruit Tart
Crust:
1/2 cup confectioners' sugar*
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1/2 tsp vanilla
pinch of cinnamon
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch of salt
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries, peaches, grapes...
Fresh strawberries, kiwi slices, blueberries, raspberries, peaches, grapes...
Glaze:
Honey
Directions
Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, butter, vanilla and cinnamon and process until the mixture forms a ball. With your fingers, press the dough into a 11-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, almond extract and vanilla together until smooth. Spread over the cooled crust.
Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, butter, vanilla and cinnamon and process until the mixture forms a ball. With your fingers, press the dough into a 11-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, almond extract and vanilla together until smooth. Spread over the cooled crust.
Cut desired fruit into slices and arrange in a circle pattern on custard.
For the glaze: Heat honey in a small bowl in the microwave until runny. Cool slightly. Brush over fruit.
Keep the tart in the refrigerator. Remove about 15 minutes before serving.
For the glaze: Heat honey in a small bowl in the microwave until runny. Cool slightly. Brush over fruit.
Keep the tart in the refrigerator. Remove about 15 minutes before serving.
* I used a tablespoon of brown sugar in both the crust and cream cheese filling in place of part of the sugar called for. I thought it gave the crust a nice flavor and also worked well in the filling.
* A very small pinch of cinnamon lent a warm note to the crust and I thought it was really tasty.
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