Updated 3/27/08: Here's pictures per your request. I've made this dish twice and both times it turned out wonderfully. Once w/ apricot preserves, the other with strawberry...I liked the strawberry better. Also, the first time had kiwi which added fun color/texture/shapes but this weekend the kiwis didn't look that great at the store, so we didn't get any. That's the fun of this recipe though: flexibility!
Many of us are preparing for Easter weekend which means family-time and special meals. Let me share this recipe with you...I'll be making it tomorrow. It's from a friend at work:
Fruit Tart
CRUST:
2/3 cup butter, softened
1/4 cup confectioners' sugar
3/4 cups all-purpose flour
*When you stir up the crust it is the consistency of sticky sugar cookie dough...don't panic...it turns out good! Also, when you go to take it out of the oven, it may have risen close to the top of the pan. Don't worry...it will sink back down when you take it out of the oven.
FILLING:
2 ounces of vanilla or white chocolate chips, melted
2 tablespoons of Preserves
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, whipped
1 (20 ounce) can pineapple chunks, undrained*
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
2 kiwifruit, peeled and sliced
*Make sure you save the pineapple juice to make the glaze with! Or, if you're like me and don't pay attention to that helpful tidbit, make sure you have internet access so you can find a glaze recipe that doesn't require fruit juice! :)
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon or lime juice
DIRECTIONS For crust, In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom. Bake at 300 degrees F for 22-24 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small mixing bowl, beat melted chips and whipping cream. Add cream cheese and preserves and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain and rinse fruit; reserve 1/2 cup of juice from canned fruit, set aside. Arrange fruit over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.
*** I found it easier to have the butter partially melted when creaming it with the sugar and flour. When pressing dough into pan, only have dough be a thin layer (it will rise) and have it partially up on the sides of the pan. You can substitute any fruit you desire, just be sure to have a different flavor of preserves for a variety; the fruit can be as heavy or light as you wish. The portions of fruit above are for heavy fruit, you will have leftover fruit. Also, you can try doubling the recipe if you wish and putting it in a 9"x13" cake pan, or 12"x17" Cookie/Jello pan. ***
Enjoy and happy Easter!!!
Fruit Tart
CRUST:
2/3 cup butter, softened
1/4 cup confectioners' sugar
3/4 cups all-purpose flour
*When you stir up the crust it is the consistency of sticky sugar cookie dough...don't panic...it turns out good! Also, when you go to take it out of the oven, it may have risen close to the top of the pan. Don't worry...it will sink back down when you take it out of the oven.
FILLING:
2 ounces of vanilla or white chocolate chips, melted
2 tablespoons of Preserves
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, whipped
1 (20 ounce) can pineapple chunks, undrained*
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
2 kiwifruit, peeled and sliced
*Make sure you save the pineapple juice to make the glaze with! Or, if you're like me and don't pay attention to that helpful tidbit, make sure you have internet access so you can find a glaze recipe that doesn't require fruit juice! :)
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon or lime juice
DIRECTIONS For crust, In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom. Bake at 300 degrees F for 22-24 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small mixing bowl, beat melted chips and whipping cream. Add cream cheese and preserves and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain and rinse fruit; reserve 1/2 cup of juice from canned fruit, set aside. Arrange fruit over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.
*** I found it easier to have the butter partially melted when creaming it with the sugar and flour. When pressing dough into pan, only have dough be a thin layer (it will rise) and have it partially up on the sides of the pan. You can substitute any fruit you desire, just be sure to have a different flavor of preserves for a variety; the fruit can be as heavy or light as you wish. The portions of fruit above are for heavy fruit, you will have leftover fruit. Also, you can try doubling the recipe if you wish and putting it in a 9"x13" cake pan, or 12"x17" Cookie/Jello pan. ***
Enjoy and happy Easter!!!
1 comment:
this recipe sounds amazing!
You will have to let us know how it tastes.. do u have any pictures?? it sounds sooooo good! Happy Easter to you and Greg!
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