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.
Yes, frozen desserts are usually Summertime fare and while we haven’t quite reached those crazy, hazy days just yet, I couldn’t wait to share this Frozen Chocolate Peanut Butter Mousse tart with you. It’s kind of over the top on the decadence scale; one bite, though, and you’ll forgive yourself the indulgence. A golden shortbread crust, topped with a wafer-thin layer of chocolate and crowned with creamy, dreamy peanut butter mousse. Oh yeah, and there’s more chocolate on top! I saw the peanut butter mousse portion of this recipe on Recipe Girl’s fun blog and decided that I had to use it as the main character in this tart. I have to tell you that while it’s not at all a difficult recipe, it’s not a have-it-on-the-table-in-a-jif kind of dessert either because of the chilling and freezing times. Share this treat with your friends and family this Summer. Trust me, they’ll want “repeats” on this one.
1 cup flour
1⁄2 cup butter (1 stick)
2 tablespoons powdered sugar
2/3 cup creamy peanut butter (not the natural kind)
6 tablespoons powdered sugar
2 tablespoon granulated white sugar
2 cups whipping cream
2 teaspoon vanilla extract
3/4 cup chocolate chips, divided
1/2 teaspoon shortening, plus 1/8 teaspoon
You will also need:
1 – 9″ tart pan
Preheat oven to 350º
Process flour, butter, and 2 tablespoons powdered sugar for a minute or two in a food processor* (the butter pieces should be pea-sized). Pat dough into a 9-inch tart pan, pressing lightly with your fingers; it does NOT have to be pressed up the sides of the pan. Bake 20-25 minutes, or until golden brown; cool completely on a wire rack.
In microwave, melt ½ cup chocolate chips in a microwave-proof container for 30 seconds on high-power; remove and stir. Microwave for one or two additional 15 minute intervals, stirring after each one, until chocolate is completely melted and smooth.
Pour chocolate into cooled shortbread shell. Using a rubber spatula, spread chocolate to within ¼-inch of the edge. The chocolate layer will be thin; try to be careful not to scrape up the crust as you are spreading the chocolate. Place in refrigerator for 20 minutes to allow chocolate to harden.
In a medium bowl, combine the peanut butter, powdered sugar, and granulated sugar. Beat on medium speed of your electric mixer until combined. Slowly add the cream and vanilla beating on medium-high speed until thoroughly combined and creamy.
Remove tart pan from refrigerator and pour in the mousse, smoothing with a spatula. Cover with plastic wrap and place back in the frig for 2-3 hours.
For the chocolate sauce to drizzle on top of the mousse: microwave remaining 1/4 cup chocolate chips with 1/8th teaspoon shortening for 20 seconds on high-power, then for another 15 seconds on high. Stir until melted and smooth.
When the peanut butter mousse has firmed, remove from frig and drizzle, generously, with chocolate sauce. Freeze for at least 4 hours.
I needed just a little something for dessert one night and really hadn’t planned ahead, so I cast about the kitchen for some ingredients that might serve and came up with this oh-so-simple and pretty Pear Apricot tart. It’s pretty hard to resist – I kept going back for just one more little slice. Elegant enough for a dinner party, lightly sweet with that just-right combination of mild pear and slightly tart apricot jam. Another easy to make, delicious end to a meal – or any time you’re craving fruit-filled pastry deliciousness.
1 Marie Callender frozen pie crust, thawed until soft and flexible
1 ½ large, just-ripe pears
3 tablespoons sugar
⅛ teaspoon cinnamon
pinch (less than ⅛ tsp.) cardamom, optional
1 tablespoon lemon juice
¼ Cup apricot jam
Preheat oven to 350 degrees.
Have a rectangular (4×14”) tart pan with removable bottom ready.
Cut pie crust in half, fitting each piece into the tart pan, covering the bottom of the pan and up the sides until it’s level with the edge of the pan, filling the pan completely with the dough.
Peel and core pears. Slice into ¼” wedges, lengthwise. Put slices in a large bowl, sprinkle with the lemon juice.
Combine the sugar, cinnamon and cardamom, if using, and pour over the pears in the bowl, folding in the sugar mixture gently so you don’t break the slices.
Arrange pear slices on the prepared crust, slightly overlapping each slice as you go.
Place tart pan on a piece of foil (2” larger all the way around than the tart pan) with the edges turned up.
Bake for 40-45 minutes until filling is richly browned.
Heat apricot jam in a microwave-safe bowl, on full power in the microwave, for 15 second intervals until warm, stirring after each interval.
Spoon jam onto warm pie, spreading gently to cover fruit.
Serve warm or at room temperature. Again, a dollop of whipped cream is perfect on this tart.
Because this dessert is so pretty, these lemon puff pastry tarts look far more difficult to prepare than they are; but really, it couldn’t get any easier. Well, I suppose you could substitute instant pudding for the cook and serve version, but the kind you cook is so much more custard-y and is well worth the extra little bit of time and effort. With the frozen puff pastry shells that you just pop in the oven, this lovely dessert goes together in a snap. I used blackberries here, but raspberries would be delicious too. Other flavors of pudding could easily be substituted for the lemon. Chocolate comes to mind, again with the raspberries or maybe some sweet cherries. Mmmm!
1 package of Pepperidge Farm Puff Pastry Shells
1 package of cook and serve lemon pudding, prepared according to package directions. Cool.
1 – 1 ½ cups whipped cream
¼ cup of fresh raspberries or blackberries (or both!)
Preheat oven to 400º
Thaw puff pastry shells, place 2” apart, tops up, on an ungreased baking sheet.
Bake shells at 400º for 20-25 minutes until golden brown.
Let the shells cool, then remove the “lids” and soft inner shell. If you’d like the shells to be a little crisper, pop them back in the oven for 2-3 minutes.
Spoon lemon pudding into shells, sprinkle with berries and top with whipped cream.
This blueberry raspberry tart is a tradition at our house on the Fourth of July, the red and blue berries and whipped cream feel like a sweet little celebration. And after a day of hamburgers and hot dogs, chips and mayo-filled salads, this lightly sweet, loaded with good-for-you berries tart is just the thing to satisfy! Of course, you can make this at any time of the year (my husband requests this frequently); just keep in mind that the out-of-season fruit will cause it to be more expensive. It’s totally worth it, though, because it’s like a little taste of Summer.
1 cup all-purpose flour
2 tablespoon sugar
1 stick (1/2 cup) cold butter, cut in small cubes
2 tablespoons lemon juice
2 tablespoons all-purpose flour
⅓ cup sugar
1/8 teaspoon ground cinnamon
5 cups blueberries, rinsed and divided*
1 cup fresh red raspberries
Preheat oven to 375 degrees.
Place oven rack in lowest position. Have a 9-inch tart pan with removable bottom or a 9-inch springform pan ready.
To make crust in food processor: Process 1 cup flour, 2 tablespoons sugar and the butter with pulsing until pea-sized crumbs form. With motor running, add lemon juice. Process until dough leaves sides of bowl. Remove blade, then dough. If you don’t have a food processor, by hand: Mix 1 cup flour and 2 tablespoons sugar in a medium-size bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with lemon juice. 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 pan about 1 inch high in spring-form pan.
Mix remaining 2 tablespoons flour, 1/3 cup sugar and the cinnamon in a large bowl. Add 4 cups blueberries and stir to mix and coat. Spread evenly in crust.
Bake 50 to 60 minutes until crust is well browned and filling bubbles.
Remove from oven, place on wire rack. Sprinkle with remaining 1 cup blueberries and the raspberries. Cool completely. Remove pan sides and place tart on serving plate.
Sooo good with whipped cream.
*Note: If you don’t have fresh blueberries, you can use frozen – just make sure they are thawed. I recommend that the 1 cup of blueberries that you sprinkle on after removing the tart from the oven be fresh, however – it creates a much more attractive presentation.