Summer Fruit Tart – Recipe

Ingredients

• 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
Filling Ingredients:
• 8 oz. cream cheese, softened
• 1/4 tsp. coconut extract
• 1 cup confectioner's sugar
• 8 oz. whipped topping, thawed ( I used Kraft Cool Whip)
Fruit Topping:
• 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.

Instructions

1. In a large mixer bowl add nuts, sugar and flour.
2. Mix just enough to blend all together.
3. Add melted butter and mix for 1 minute, to incorporate the liquids with the dry mixture.  This will form wet crumbs.
4. Gently pat down this mixture into the bottom and sides of  your ungreased tart baking pan (or pie pan. Don't press down too hard, as the crust will be dense and hard). Place the pan on a baking sheet.
5. 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.
6. Remove the pre-baked crust from the oven, leave it in the pan to cool completely.
7. While the crust is cooling, prepare the filling, and get the fruits ready.
8. In a medium bowl, place the cream cheese, coconut extract, and powder (confectioner's sugar), and mix for 30 seconds to incorporate all ingredients.
9. Fold in thawed whipped cream.
10. Keep refrigerated until ready to use.
11. Once the tart crust has cooled, fill it with filling.
12. Smooth the top with the back of a spoon.
13. Keep it refrigerated for 2 hours, to let it set.
Directions for Fruit Topping:
14. Wash the fruit, and pat dry.
15. Cut the kiwi to slices, or your favorite shape.
16. Cut the strawberries in half, or use whole ones if you wish.
17. 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.
18. Set the fruits aside.
19. Dissolve the gelatin in water, add to the preserves.
20. Place it in a small saucepan, and heat until melted.
21. Cool slightly, until just warm, and easy to handle.
22. 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).
23. Repeat the process until all your fruits are used up, and the design is complete.
24. Keep it refrigerated until ready to serve.
25. Let it stand at room temperature for 10 minutes before serving, for easier cutting.

Notes