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!
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
Preheat oven to 350⁰ F
For the crust:
In a food processor, combine the flour, butter, nuts, and maple syrup and process until the mixture forms a sticky ball.
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.
For the cream filling:
Beat the cream cheese, maple syrup, and vanilla together until smooth. Fold in the whipped cream until completely incorporated. Spread over the cooled crust.
For the fruit topping:
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).
For the glaze:
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)
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Serve with whipped cream.
After the rich, sometimes decadent, possibly indulgent (I seem to use that word a lot here…), desserts and sweet treats of the holidays, I thought maybe something fruitful and more healthful-leaning might be in order. Enter Blackberry Almond Tart! Now, this purple jewel of a tart isn’t entirely without sin – all of those blackberries sit inside a nut shortbread crust. In the crust’s defense, however, the butter was reduced by half, without losing any tenderness or flavor. Honest. Fresh blackberries are available in the stores at this time of the year, but I mostly used frozen berries to keep costs down; if you don’t mind the expense, fresh is always best. The next time you’re looking for an easy fruit tart, I hope you’ll try this Blackberry Almond Tart.
2/3 cup all-purpose flour
1/4 cup blanched almonds, finely ground
2 tablespoon maple sugar
4 tablespoons cold butter, cut in small cubes
3 tablespoons lemon juice
1/8 teaspoon almond extract
2 tablespoons all-purpose flour
1/2 cup maple sugar
1/8 teaspoon ground cinnamon
4 cups frozen blackberries, thawed
1 cup fresh blackberries
3 tablespoons slivered almonds, lightly toasted
Preheat oven to 375ºF
Place oven rack in lowest position. Have an 8-inch tart pan with removable bottom or a 8-inch springform pan ready. I used a 14×5-inch rectangular tart pan. You can find them here.
To make crust in food processor: Process 2/3 cup flour, 1/4 cup ground blanched almonds, 2 tablespoons maple sugar and the butter, pulsing until pea-sized crumbs form. With motor running, add lemon juice and almond extract. Process until dough leaves sides of bowl. (If you don’t have a food processor, by hand: Mix 2/3 cup flour, ground blanched almonds and 2 tablespoons maple sugar in a medium-size bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with lemon juice and almond extract until combined.) Pour dough into the tart or springform pan.
Lightly flour fingers and press dough about 1/4 inch thick over bottom and up the sides of the tart pan about 1/2 inch high in spring-form pan.
Mix remaining 2 tablespoons flour, 1/2 cup maple sugar and the cinnamon in a large bowl. Add 4 cups blueberries and stir to mix and coat. Spread evenly in crust.
Place tart on a rimmed cookie sheet lined with foil and bake 40 to 50 minutes until crust is well browned and the filling bubbles.
Remove from oven, place on wire rack. Sprinkle with the 1 cup fresh blackberries and toasted, slivered almonds. Cool completely. Remove pan sides and place tart on serving plate.