Easy Summer Fruit Tart

Submitted by Betty Rocker

"This is a fun fruit tart recipe that doesn't require too much baking and will work with almost any summer fruit. A great place to play with color palatte and shapes."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• Shell

• 3⁄4 cup whole wheat pastry flour
• 1⁄2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1⁄2 cup chilled salted butter, cut into 8 pieces
• 1⁄4 - 1⁄3 cup cold water

• Filling

• 1 (8 ounce) package cream cheese
• 3 tablespoons confectioners' sugar
• 1 lemon, juice and zest

• Fruit

• peach, nectarines, berries, etc etc., whatever you like that is in season

directions

1. For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes.
2. For the filling - combine the ingredients and whip/beat in stand mixer until fluffy.
3. For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rosé wine gelée from Whole Foods.
4. To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!