Monday, February 28, 2011

Fresh Fruit Tart

I know much of the country is still experiencing wintry weather, but here in Dallas spring weather is here! One of my favorite desserts to make when the weather warms up is a fresh fruit tart. Not only is fruit in season during the spring and summer months (and much more affordable!), there’s just something about the warm weather that makes a light, fruity dessert taste especially good. Here’s my recipe for my favorite fruit tart:

Fresh Fruit Tart

Pastry for one 9-inch pie shell
8 oz cream cheese
1/2 tsp vanilla
1/3 cup granulated Sugar
1/2 cup sour cream
4 oz heavy cream, whipped (with a little powdered sugar)
Apricot preserves
Fresh Fruit (such as kiwis, blueberries, raspberries--red and yellow, blackberries, strawberries)

Fit the pie crust into a 9-inch tart shell. Bake in 400 degree oven about 15 minutes, until slightly golden and flaky. Carefully remove the crust from the pan, and arrange on serving plate.

For the filling, beat cream cheese until fluffy and smooth. Add vanilla, granulated sugar and sour cream. Fold in whipped heavy cream. Spoon into baked tart shell, and refrigerate several hours (until firm).

Several hours before serving (no more than 8 hours in advance), wash and pat dry fruit for topping. Set aside. In a sauce pan, melt apricot preserves over low heat. Put melted preserves through a sieve. Discard larger pieces of apricot, and use the rest for a glaze for the fruit. Dip the washed fruit in apricot glaze, and arrange on tart.

This is one of my favorite desserts—very colorful and tasty!

1 comment: