Fresh Fruit Tart
Courtesy of Anne Baldzikowski, Easy Artisan: Simple Elegant Recipes for the Everyday Cook
Anne says, “This is a favorite dessert at summertime parties when we have such an abundance of colorful and tasty fruits. It was also a favorite dessert of mine that I learned how to make in pastry school. After graduation I was so enamored by the pretty fluted edged French tarts that I started a wholesale bakery called The Queen of Tarts! Coffee houses, caterers, restaurants, and hotels soon called with orders for this eye-catching dessert.”
Fresh Fruit Tart
- 1–1/3 cups all-purpose flour
- 1/4 cup powdered sugar
- 1–1/3 sticks butter (5 ½ ounces) cold, cut into tablespoon-size pieces
- 8 ounces cream cheese
- ½ cup powdered sugar
- ½ teaspoon Rain’s Choice pure Vanilla Extract
- 1 tablespoon lemon juice
- 3 cups fresh seasonal fruit
- 1/4 cup apricot jam
- 2 tablespoons water
Baking Tart Shell
- Using a stand mixer with the paddle attachment (or hand mixer), combine ingredients until dough comes together and looks like crumbly cookie dough. You can also process the ingredients in a food processor.
- Press the dough evenly into a 9-inch-tart pan with a removable bottom. If the dough is sticky, dust your hands with flour and continue on. Poke holes all over the bottom of the tart with a fork. Place tart in freezer for 15 minutes.
- Preheat oven 375 degrees.
- For a partially-baked tart shell that you will fill and bake again, bake tart shell for 15-20 minutes or until lightly browned. For a fully-baked tart shell, that you will not bake again, make sure the tart is a deep golden brown color, cooking it for 25-35 minutes.
- Using a stand mixer, with the paddle attachment (or a hand mixer), mix cream cheese until light and fluffy.
- Add sifted powdered sugar, vanilla, and lemon juice. Mix until just smooth. Do not over mix because the filling may separate.
- Spread filling onto tart shell, about ¼-inch thick.
- Decorate tart with 3 cups of fresh seasonal fruits.
- In a small pot, heat apricot jam with water. When it boils, immediately strain into a small container and brush glaze onto fruit.
By Anne Baldzikowski
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