Fresh Fruit Tart
Submitted by annee on August 19, 2010 at 12:06 pm

DESCRIPTION
This is a show stopper but very easy to make. Use any fresh fruit of the season.

SUMMARY
Yield 12 servings File under tarts

INGREDIENTS
Shortbread crust

• 2 Cups Sifted all-purpose flour
• 1/2 Cup Sifted Confectioners Sugar
• 1 Cup Butter

Cream cheese pineapple filling

2-8 ounce packages cream cheese
1 20 ounce can crushed pineapple drained and most of the liquid squeezed out
1 tsp. Vanilla
1/4 cup sugar this really depends on your sweet preference.

Glaze

• 1 cup Apricot jam
• 3 Tbsp lemon juice

INSTRUCTIONS
Shortbread crust

Sift together the flour and confectioners sugar. Cut in the butter until the mixture clings together at this stage it can look very dry. Press into I use one 12 inch and one 8 inch tart pans. Bake in a 350 degree oven for 20-25 minutes or until light golden in color.

Cream cheese pineapple filling

Mix this all together and spread on cooled shortbread crusts just make sure you leave a little space on the edge free. Then put your fruit onto this layer in whatever arrangement you want. I sometimes lay it out fancy and other times I will just take blueberries and pour them on depending on time.

Glaze

Combine this in a pan and heat to a boil then run through a sieve. Paint this over the fruit while it is still warm so it spreads easier. Must store tart in fridge because of cream cheese mixture.

comments
Submitted by buttercup on Fri, 2010-08-20 00:10.
Sounds wonderful. What other fruits have you used besides the blueberries the you would rate the best.
Submitted by annee on Fri, 2010-08-20 18:00.
Raspberries (my all time favorite), bing cherries cut in half, apricots I think it looks beautiful if you use an assortment of fruits that are of the season. If you go to the baking circle friends site there is a picture on there of my fruit tarts with various fruit blueberries, strawberries, raspberries and apricots on one tart they look like you worked really hard to make but they are really very easy.
Submitted by buttercup on Fri, 2010-08-20 08:42.
Thanks annee, I thought I had seen a picture of it somewhere but I couldn't remember where. I'll go check it out again. Thanks for posting the recipe.