Summer Fruit Tart

Summer Fruit Tart  Print

Okay, so I might be pushing it a bit making a summer fruit tart in mid-May, but truth is, you could make this tart pretty much any time of the year if cost isn’t a factor for you. (Out of season fruit can be a little on the pricey side depending on where you live….) But that, my friends is the only possible drawback to this oh so pretty tart, that will garner many oohs and aahs when served at your next gathering. I used strawberries, blueberries, kiwis, and raspberries, but blackberries and/or mandarin oranges are a couple of other options that would be tasty – and pretty, as well. If you are short of time, you can easily make the crust and cream filling a day or two in advance; putting the fruit topping on the day you’ll be serving the tart. I hope you’ll try this delicious and easy tart, whatever the season!

Ingredients

    For the crust:
  • 3 tablespoons maple syrup
  • 1 cup all-purpose flour
  • 1/3 cup pecans, very finely chopped
  • 1 1/4 sticks unsalted butter, softened and cubed
  • For the filling:
  • 1 8-ounce package light cream cheese, softened
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup whipping cream, whipped to soft peaks
  • For the fruit topping:
  • Fresh strawberries, kiwi slices (cut in half), blueberries, raspberries
  • For the glaze:
  • 1/2 cup of orange marmalade

Directions

    Preheat oven to 350⁰ F

    For the crust:
  1. In a food processor, combine the flour, butter, nuts, and maple syrup and process until the mixture forms a sticky ball.
  2. With your fingers, press the dough into the bottom and up the sides of a 12-inch removable-bottom tart pan (You may need to dip your fingers into some flour to keep the dough from sticking to them as you press it into the pan). Bake for 12-14 minutes, until lightly browned. Set aside to cool completely.
  3. For the cream filling:
  4. Beat the cream cheese, maple syrup, and vanilla together until smooth. Fold in the whipped cream until completely incorporated. Spread over the cooled crust.
  5. For the fruit topping:
  6. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust in a double layer. For the next circle, use 1/4-inch kiwi slices (cut in half). Add a circle of blueberries, then a circle of raspberries in the middle, or just mound raspberries in the circle of blueberries. (See photos).
  7. For the glaze:
  8. Strain orange marmalade into a small bowl, using a fine mesh strainer. Microwave the resulting jelly on high for 15-20 seconds, just to warm it. Using a soft brush, gently brush the jelly over the fruit until completely covered. (There may be a little jelly left over)
  9. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Serve with whipped cream.
  10. Serves: 8

    Adapted from: The Food Network

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