Fruit Tart

Fruit Tart

The first tart I ever made was during my foreign exchange year in Finland. Blueberries, Marion berries and cloudberries were plentiful favorites.  Visits to Paris inspired this version of the fruit tart where every tart and pastry is a work of art.  Be creative with the fruits available in season and use whatever fresh fruit looks fabulous and fresh, whether it be from your own fruit trees and berry bushes in your back yard or from the market or grocery store.  This tart is so delicious and makes a beautiful dessert.

Crust:

1 ½ cups flour

½ cup powdered sugar

¾ cup butter, softened

In the bowl of electric mixer combine flour, powdered sugar, and butter and mix on high speed until a soft dough forms.  Press into 9 or 12 inch tart pan with removable bottom, Williams-Sonoma has a great selection, click here to take a look...  http://www.williams-sonoma.com/search/results.html?words=tart%20pans.  Place tart pan on cookie sheet.  Bake at 300 degrees for 20-25 minutes or until just lightly browned.    Remove from oven and cool.  Remove outer tart rim and place on serving platter. 

Cream Filling:

1 cup whipping cream

1 cup sour cream or 8 ounces cream cheese

1/3 cup sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

In separate bowl, with electric mixer whip cream until soft peaks form and add sour cream or cream cheese and whip until smooth, add sugar, vanilla and almond extracts, whip until smooth.  Pour into cooled crust.

Top with:

¾ cup fresh strawberries, sliced into bite sized pieces if too large

¾ cup fresh raspberries

¾ cup fresh blueberries

¾ cup fresh kiwi, peeled and sliced

Arrange fruit in differing color bunches over cream, allow fruit to pile up a bit and berries to fall into place. Serve immediately or refrigerate until ready to serve. Cut into wedges and serve.