| previous | next |
Title: Summer Fruit Tart
Categories: Dessert Tart
Yield: 8 Servings
| TART | ||
| 4 | lg | Eggs |
| 1/2 | c | Sugar |
| 3/4 | c | Flour |
| 1 | tb | Flour |
| FILLING, TOPPING, & GLAZE | ||
| 8 | oz | Cheese, cram; softened |
| 1 | tb | Liqueur, almond; or 1-2 ts vanilla extract |
| 1/2 | c | Cream, heavy |
| 2 | tb | Sugar |
| 3 | x | Peaches/nectarines, fresh choice |
| 3/4 | c | Raspberries, fresh |
| 1/4 | c | Blueberries, fresh |
| 2 | tb | Jelly, apple |
| 50 | Minutes preparation | |
| 20-25 | min | utes baking |
Preheat ovent to 375 degrees. Grease and lighlty flour a 12" tart pan.
To prepare cake base, beat together eggs and sugar until blended. Place mixture in the top of a double boiler set over simmering (not boiling) water and heat until just warm.
Remove from double boiler. At high speed, beat egg mixture until tripled. Fold in flour.
Spread batter in prepared pan. Bake cake until golden, 20 to 25 minutes. Transfer pan to a wire rack to cool slighlty. Turn cake out onto rack to cool completely.
To prepare filling, in a medium bowl, beat together cream cheese and almond liqueur until combined.
Beat cream and sugar at high speed until stiff peaks form.
Gently fold whipped cream into cream cheese mixture. Using a flat knife, spread into the center of cooled cake base.
Using a sharp knife, thinly slice peaches. Arrange peach slices on top of tart. Add berries in a decorative pattern in center of tart.
To prepare glaze, in a small saucepan, cook jelly over low heat until just warm. Using a pastry brush, spread over top of fruit to preserve color and give dessert a glossy shine.