Fresh Fruit Tart

Friday, Aug 29, 2014

We live in wonderful day and age.  One of the many reasons I believe this is the bounty of food available to most of us and the fact that any food we desire can be had pretty much any time of the year. I don't feel old, but I know when I was a kid, fresh strawberries were enjoyed for only two weeks around the end of June.  If you weren't around during those two weeks, too bad.  You had to wait until strawberry season came around next June to taste a fresh strawberry.  

Fresh Fruit Tart is a delicious dessert that showcases fresh fruit. It goes together fairly easily and looks so pretty.  

First of all make the crumb mixture for the crust and press it into a tart pan with a removable bottom.  If you don't have a tart pan, you can press it into a 9" x 13" pan instead.  Bake the crust for 15 minutes.  Remove from the oven and let cool.

Thoroughly mix together your filling ingredients of cream cheese, icing sugar, and sour cream.  Spread over the cooled crust.

Top with a medley of your favourite fresh fruit.

This looks a bit too much like a Fourth of July dessert for this Canadian, eh?  Let's fix that.

Some kiwi and icing sugar sprinkled on top.  Much better!

A dessert fit to serve the Queen!  (Or maybe a little princess passing by.)

Fresh Fruit Tart

Crust:

1 ½ cups flour

4 tbsp. sugar

¼ tsp. salt

½ cup butter

Combine flour, sugar, and salt. Cut in butter with pastry cutter until mixture resembles crumbs the size of small peas. With floured hands, press into the bottom and up the sides of an 11-inch tart pan with removable bottom. Bake at 375° for 15 minutes or until golden. Set aside to cool.

Filling:

1 250 gr package cream cheese

1 cup icing sugar

1 cup sour cream

Cream together cream cheese and icing sugar until smooth. Add sour cream and mix thoroughly.Spread over cooled crust.

Topping:

Assorted fresh fruit cut in bite-size pieces

Randomly spread fruit over filling. Dust with icing sugar.Remove from tart pan onto serving plate.

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