Italian Fresh Fruit Tart
photo by Susie Chen
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 cups flour
- 1 cup sugar
- 1⁄2 cup butter, softened
- 1 teaspoon lemon, rind of, fresh grated
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla
- 3 eggs
- 1⁄2 cup apricot preserves
- 1⁄2 cup raspberry preserves
- 1 tablespoon Amaretto or 1/2 teaspoon almond extract
- 4 cups fresh fruit, such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blueberries
- 1 teaspoon honey
- powdered sugar, if desired
directions
- Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
- Place dough on lightly floured surface.
- Knead about 3 minutes or until dough holds together and is pliable.
- Shape dough into a ball.
- Cover with plastic wrap and refrigerate about 20 minutes or until firm.
- Preheat oven to 350°F.
- Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
- Pat dough evenly in pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely on wire rack, about 30 minutes.
- Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
- Stir in amaretto.
- Spread over crust.
- Arrange fresh fruit on top.
- Drizzle with honey; sprinkle with powdered sugar.
- Serve immediately, or cover and refrigerate.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California