Summer Fruit Tart – Recipe
I was checking out Barbara Rolek’s post, and guess what….? She posted her recipe for this dessert, which inspired me to finally try making it myself.
I made some minor changes to the original recipe, to accommodate my personal taste.
I did not have the special tart pan she was referring to, so I used my favorite pie pan, and it worked out fine for me.
I used my mixer to mix all the ingredients, but it also can be done in a food processor.
- 1/2 cup nuts, ground fine (I used almonds).
- 1/2 cup granulated sugar
- 1 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- In a large mixer bowl add nuts, sugar and flour.
- Mix just enough to blend all together.
- Add melted butter and mix for 1 minute, to incorporate the liquids with the dry mixture. This will form wet crumbs.
- Pack down this mixture into the bottom and sides of your ungreased tart baking pan (or pie pan).
- Place the pan on a baking sheet.
- Bake in a preheated over at 350 degrees F, for 15-20 minutes. I baked it for 20 minutes. You need to watch carefully, to make sure the crust stays light in color, since the nuts in the mixture will tend to brown easily.
7. Remove from the oven, leave it in the pan to cool completely.
8. While the crust is cooling, prepare the filling, and get the fruits ready.
- 8 oz. cream cheese, softened
- 1/4 tsp. coconut extract
- 1 cup confectioner’s sugar
- 8 0z. whipped topping, thawed ( I used Kraft Cool Whip – shown above)
Directions for filling:
- In a medium bowl, place the cream cheese, coconut extract, and powder (confectioner’s sugar), and mix for 30 seconds to incorporate all ingredients.
- Fold in thawed whipped cream.
- Keep refrigerated until ready to use.
- Once the tart crust has cooled, fill it with filling.
- Smooth the top with the back of a spoon.
- Keep it refrigerated for 2 hours, to let it set.
- You may use any fruits you like. (I used 13 blackberries, 12 strawberries, 6 raspberries (from my garden), 12 green grapes, 1 kiwi, and a 2 clementine sections, for a splash of color).
- 4 Tbs. apricot preserves
- 1 tsp. water
- 2 tsp. clear gelatin powder (Knox). These are my modifications to the original recipe, since I used similar coating for the strawberries on my Cheesecake recipe.
Directions for Fruit Topping:
- Wash the fruit, and pat dry.
- Cut the kiwi to slices, or your favorite shape.
- Cut the strawberries in half, or use whole ones if you wish.
- I played with my fruit design on a dinner plate, until I came up with a final version to use on the tart. This also makes it easier to decorate the tart, since you know how many fruit pieces you will need.
- Set the fruits aside.
- Dissolve the gelatin in water, add to the preserves.
- Place it in a small saucepan, and heat until melted.
- Cool slightly, until just warm, and easy to handle.
- Dip the fruits, one by one, into this mixture to coat, and arrange on the top of the tart filling. You may also arrange the fruit on the tart, then brush on the glaze mixture, using a pastry brush (less messy).
- Repeat the process until all your fruits are used up, and the design is complete.
Doesn’t this tart look almost “too pretty” to eat??
Oh, I can’t wait to have a slice!
Keep it refrigerated until ready to serve.
Let it stand at room temperature for 10 minutes before serving, for easier cutting.
TIP: Fruits can be expensive, but you don’t really use that many. I had plenty left over to use in my breakfast cereal,
making smoothies, adding to my yogurt, or just to have it as a healthy snack. Also, if want to save money, you
may buy fruits in season, like blueberries and strawberries, rather than blackberries and raspberries, which are
always kind of expensive, in comparison to other fruits.
The crust is quite firm, so you need a good knife to slice through it.