Fruit Tart

(from queenofkats’s recipe box)

Categories: berries, dessert, fruit

Ingredients

  • 1 3/4 c all-purpose flour
  • 1 tsp grated lemon peel
  • 1/4 tsp salt
  • 1/3 c canola oil
  • 1 Tbsp butter, chilled
  • 5-6 Tbsp water
  • 1/2 pkg (4 oz total) cream cheese
  • 1/3 c confectioners' sugar
  • 2 Tbsp ricotta cheese
  • 2 tsp grated lemon peel
  • 2 nectarines or peaches, pitted and sliced
  • 2 plums, pitted and sliced
  • 1 kiwi fruit, peeled and sliced
  • 1 c blueberries
  • 1 c raspberries
  • 1/2 c strawberries, hulled
  • 1/4 apricot preserves

Directions

  1. Preheat oven to 425

  2. In a small bowl, combine flour, lemon peel, and salt

  3. Using pastry blender, cut in oil and butter until coarse crumbs form

  4. Sprinkle in water, 1 Tbsp at a time, stirring until mixture holds together

  5. Knead until smooth

  6. Flatten into a disc, place between two sheets of wax paper

  7. Roll out to an 11 in circle

  8. Fit into a 9 in round, removable bottom tart pan; trim

  9. Prick pastry all over with fork

  10. Bake until lightly browned, about 17 min

  11. Cool on a wire rack

  12. In a small bowl, beat cream cheese and confectioners’ sugar until smooth

  13. Beat in ricotta and lemon peel

  14. Spread in cooled crust

  15. Arrange fruit decoratively over filling

  16. In a saucepan, melt preserves over low heat

  17. Strain, then brush on fruit

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