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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (88g) Recipe makes 8 servings The following items or measurements are not included below: fresh fruit |
||
| Calories 333 | ||
| Calories from Fat 198 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.1g | 34% | |
| Saturated Fat 13.9g | 69% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 60mg | 20% | |
| Sodium 158mg | 6% | |
| Potassium 100mg | 2% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 15.3g | ||
| Protein 3.8g | 7% | |
Fresh Summer Fruit Tart
By: PanNan
May 16, 2005
Easy, delicious, and impressive enough for company. I clipped this from a magazine a number of years ago. Peaches, blueberries and plums are all in season in June in Texas. This recipe represents the Southwestern state of Texas.
SERVES 8 , 1 tart
Ingredients
Crust
- 1 cup flour
- 1/4 cup packed brown sugar
- 1/2 cup butter
- 1 tablespoon water
Cream filling
- 6 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup sifted powdered sugar
- 1 teaspoon vanilla
Fruit
- 1 1/2 teaspoons snipped fresh mint (or lemon verbena)
- 2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
- 1/4 cup jam (apricot or seedless raspberry)
Directions
1
Crust:.2
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.3
Cream filing:.4
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.5
Assemble tart:.6
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.
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- Course > Desserts > Pies & Tarts > Tarts
- Main Ingredient > Fruit > Berries
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Small Appliance > Mixer
- Occasion > Dinner Party
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: BlueEmu
On Oct 20, 2008
WOAH great recipe. The filling is AMAZING. I had extra from the tart itself, and was just dipping berries into it alllllll day. I made the tart with Blueberries, Raspberries, Strawberries, and fresh peaches, with a threeberry jam. turned out KILLER.
From: AuntSana
On Jun 26, 2008
OMG, this is one GREAT recipe. I opted to use blueberries, peaches, plums and strawberries. We do so love the fresh fruits of summer. And this was the perfect showcase for them. There will be no problem eating this within 2 days, if it even lasts that long! Thnx for posting, PanNan. Made for ZWT4.
From: ~Leslie~
On Jul 12, 2006
This was a great summer dessert. My crust was fine, I just didn't press it too hard into the pan and it turned out terrific! I used Strawberries, Peaches and Blueberries. Thanks Nan!!
From: LA28
On Jul 29, 2005
I love this recipe! I got it from my mom, who must have found it in the same magazine, but I don't remember which one it was. It's so easy for spectacular results. I've had a little trouble with the crust becoming cemented to my pan (who knows why), so I might try putting a round of parchment down next time. I like to cram as much fruit as possible on top - usually concentric rings of strawberry slices, stuck in vertically, around the outer edge, followed by circles of kiwi slices, and finally, a pile of blueberries in the middle. I prefer the raspberry jam, and I usually leave out the mint. Everyone loves it. My husband goes nuts, especially for the crust. A winner for sure!
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