Fruit Tartposted by FLBBA on Friday June 28th 11:25am
Inn of the Week
Naples, New York
1 1/2 cups all purpose flour
Pinch of salt
1/2 cup powdered sugar
1/2 cup butter, cold
1 egg yolk
In food processor with steel blade, sift flour, salt and sugar together with quick pulses. Add butter in pieces and process to cup into mixture. Add egg yolk and process until mixture holds together when pressed between fingers. Press dough into 11 or 12 inch false botton tart pan. Place in freezer 5 minutes before baking. Bake 400 degrees for 12 - 15 minutes. Set aside to cool.
3 ounces of cream cheese, softened
1 cup whipping cream
1/4 cup powdered sugar
1/2 tsp grated lemon peel
1 teaspoon fresh lemon juice
1/4 tsp almond extract
1/4 tsp vanilla
Beat all ingredients until smooth
1 cup apricot preserves or red currant jelly, according to color of fruit
1 tbsp of water
Heat preserves or jelly with water in a small saucepan over low heat until dissolved. Strain if using preserves.
Any combination of strawberries, respberries, plums, apricots, blueberries, blackberries, kiwi, peaches or oranges.
Spread filling on pastry. Decorate top with fresh fruit and cover with glaze. Refrigerate until ready to use.