Fresh Fruit Tart the Editors of Publications International, Ltd.
Fresh Fruit Tart
Makes 8 servings
|1-2/3||cups all-purpose flour|
|1/2||cup butter or margarine, softened and cut into pieces|
|2||to 3 tablespoons milk|
|1||package (8 ounces) regular or reduced-calorie cream cheese, softened|
|1/3||cup strawberry jam|
|2||to 3 cups mixed assorted fresh fruit, such as sliced bananas, sliced kiwi, blueberries, sliced peaches, sliced plums, raspberries and halved strawberries|
|1/4||cup apple jelly, melted|
|1/4||cup toasted sliced unblanched almonds (optional)|
- Combine flour, sugar and salt in food processor or blender; process until just combined. Add butter. Process using on/off pulsing action until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons milk; process until dough leaves side of bowl. Add additional milk by teaspoons, if necessary. Shape dough into a disc. Wrap in plastic wrap and refrigerate 30 minutes or until firm.
- Preheat oven to 350°F. Roll dough out on lightly floured surface to 1/4-inch thickness. Cut 12-inch circle; transfer to 10-inch tart pan with removable bottom. Press lightly onto bottom and up side of pan; trim edges even with edge of pan. Bake 16 to 18 minutes or until light golden brown. Transfer to wire rack; cool completely.
- Combine cream cheese and jam in small bowl; mix well. Spread evenly over cooled crust. Arrange fruit decoratively over cream cheese layer. Brush fruit with apple jelly. Sprinkle with almonds, if desired. Serve immediately or refrigerate up to 2 hours before serving.
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