Fresh Fruit Tart

A fresh fruit tart is delicious because it includes a flaky pastry, sweet cream, and fresh fruit. A search online will yield several variations of each required element. This recipe uses a very easy-to-make pie crust, a cream cheese-based cream layer, and three types of fruit.

PREPARATION
If you don't have a tart pan consisting of a metal fluted ring and separate bottom, you can use a 8-9-inch pie plate. I purchased a quiche/tart pan today from JC Penny, after some searching. Target also had them, but Macy's and Dillard's did not. Williams-Sonoma has a selection of tart pans in various sizes.
 
PASTRY SHELL
1c flour
1/3c olive oil
2-3T water
 

• Preheat oven to 400 degrees.
• Combine all ingredients in a bowl and mix well. Place the dough on plastic wrap and press out until a 7-8-inch circle is formed. Wrap with pastic and place in the refrigerator for 15 minutes.
  
• Unwrap the dough and place in the tart pan. Press out the dough until the sides are formed. Press gently to ensure the dough the flutes are filled. Place in the freezer for 15 minutes. This ensures that the pastry will not puff up when baking.
• Remove from freezer and lightly prick the bottom with a fork. Bake at 400 degrees for 5 minutes then reduce temperature to 375 degrees and bake an additional 15 minutes. Remove and place on a rack until completely cooled.

 
GLAZE
Glazing the cool pastry shell ensures that the shell will remain crisp and flaky with the addition of the sweet cream layer. You can also use this glaze to brush over the fruit to give it a glossy appearance. If you will be serving the tart soon after preparing, you can skip this step.
 
1/2c apricot preserves
1T water
 

• Combine preserves and water is a sauce pan and heat until a liquid consistency is achieved.
  
• Use a pastry brush to brush a layer onto the cooled pastry. Allow 20 minutes for the glaze to harden.

 
SWEET CREAM

8oz package cream cheese, softened
1/4c sugar
1t vanilla extract
2t corn starch

• Combine all in a bowl and whip for 2-3 minutes by hand or with a hand mixer until light and fluffy.
  
• Transfer onto tart pastry and spread evenly.

FRUIT

Blueberries
Strawberries
Kiwi

• All fruit needs to be fresh.
  
• Slice kiwi and strawberries.
• Arrange, as desired, in a single layer.

 
SERVE

When tart is ready to serve, remove the fluted ring and very gently slide the tart from the round bottom onto your serving plate.

 

Posted with Blogsy