Fresh Fruit Tart

As far as tarts go, this one is a whiz to put together and delicious too. A simple shortbread crust is filled with a yummy cream cheese mixture and topped with slices of fresh fruit. 

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

pinch of salt

Topping:
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. 

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. 

* 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. 

Mini Almond Tarts

They might not look like much, but these tarts are buttery and flaky and the almond filling is oh-so-yummy.

I enjoyed a relaxing day to myself today. My mother-in-law picked up my little girl from school and entertained her until dinner time. I've been feeling a bit off lately as my due-date nears, so it was nice to relax at home and sip some tea and bake, of course.

These almond fillled pastries were simple and quick and oh-so tasty. A quick almond dough is pressed into mini muffin tins then par-baked. While the dough is baking, a simple almond filling is cooked on the stove top then poured into each cup and sent back into the oven. A few short minutes later, yummy, sweet, almondy tarts are ready to eat.

Making these were the extent of my labors today. After these baked, I sat down on my couch with a nice, hot latte, watched Gossip Girls and nibbled on a few of these. It was perfect. If you like almond-flavored treats, these were buttery and sweet with the perfect hints of almond and vanilla throughout, plus a nice little crunch from the nuts. They're not that pretty, but they're very good.

Tart Crust
7 tbsp butter, room temperature
1/4 cup sugar
1 cup all purpose flour
1/8 tsp salt
1/2 tsp almond extract
1/4 tsp vanilla

Filling
1/3 cup ground almonds
1/4 cup sugar
2 tbsp butter, room temperature
1 1/2 tbsp milk
2 tsp all purpose flour
1/2 tsp vanilla extract

Preheat the oven to 350F. Make the tart shells: In a medium mixing bowl, cream together butter and sugar. With the mixer on low speed, gradually beat in flour, salt and almond extract (if using) until dough is crumbly and has the texture of wet sand. Spoon evenly into 16 mini muffin cups and press the dough down to create tart-shell shapes going up the sides of the muffin cups.Bake shells for 6-7 minutes.

While shells are baking, make the almond filling: In a medium saucepan, combine almonds, sugar, butter, milk and flour. Cook over medium heat, whisking frequently, until mixture comes to a boil. Remove from heat and stir in vanilla extract. Set aside until shells are ready.

Remove the tart shells from the oven and use a small spoon to press an indentation into the center of each one (because the dough will puff a bit during baking). Fill each indentation with almond filling.Return tarts to oven and bake for 10-15 minutes, until shells and the edges of the filling are lightly browned.Use a knife to loosen the tarts from the edges of the muffin tin while they are still warm. Let cool in pan for 15-20 minutes before transferring to a wire rack to cool completely.

Makes 16 mini tarts.
Adapted from bakingbites.

Mini Berry Fruit Tarts

While browsing the web, I saw a recipe for a creamy, lemon tart and I just happen to have lemons, so I gave it a try. The filling however, didn't turn out. The filling called for more than 2 1/2 sticks of butter to make it silky but, it also called for a 4 hour chilling time. My filling set up thick and solid like a stick of butter so, I decided to toss it and make individual berry fruit tarts using a package of frozen mixed berries I had. They definitely made up for the failed lemon cream.

Mixed berry filling scented with almond extract gets dotted with cold butter before heading into the oven

20 minutes later, hot and bubbly berry tarts are ready to be topped with a dollop of whipped cream and eaten.

Makes 5 to 6 mini tarts
Preheat 375'

For the filling:
2 1/2 cups frozen mixed berries
1 1/2 Tbs. instant tapioca
1/3 cup sugar
3/4 tsp almond extract (or vanilla or both)

Toss berries with sugar, tapioca and extract. Let sit 15 minutes.

For the crust:
Any 9 in. tart or pie dough will work.

Press dough into individual tart molds. Fill with berry mixture. Dot each tart with a few cold, pea-size, pieces of butter. Place tarts on a rimmed baking sheet and bake until lightly browned around edges; 18 to 25 minutes.

Top with fresh whipped cream or ice cream.

*If you make your crust from scratch, try adding a tsp. of orange zest for extra flavor.