Saturday, February 20, 2010

Fresh Fruit Tart

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Tarts are often fancy works of pastry art and make me wish I could be a pastry chef. However, you can still enjoy a tart without all the fancy work. This recipe is a super duper easy one, adapted from Paula Deen. My friend Rich prepare this tart and it couldn't have been more simpler. Rather than making a pastry dough from scratch (to save some time), we used a prepared refrigerated pie crust to serve as the tart base. Another alternative is using either a homemade or prepared sugar cookie dough.

The crust is baked flat until golden brown and cooled. Meanwhile, a creamy filling made with cream cheese, sugar and vanilla is whipped together. Rich prefers using brown sugar wherever possible so he used brown sugar in place of regular white sugar. When the crust is cooled, this sweet creamy mixture is spread on. Finally, fresh berries and sliced kiwi is placed on top for presentation. This makes for a light, refreshing and colorful dessert

Fresh Fruit Tart
recipe adapted from Paula Deen

Crust:
1 prepared, refrigerated pie crust

Filling:
1 (80z) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

Topping:
Fresh strawberries, blueberries, raspberries, kiwi slices



Preheat the oven to 350 degrees F.

For the crust:

Remove prepared pie crust from packaging and place the pie crust dough onto a baking sheet. Pat until the crust is even into a round, circular shape. Bake for 10 to 12 minutes in the preheated oven, until very lightly browned. Remove from oven and set aside to cool.

For the filling and topping:

Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

To serve:

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve.

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