Summer Fruit Tart

It's been a good week here at Lilly My Cat.  We are back to our routine after being away on vacation and Lilly was so happy to have us back.  She's such a good little kitty when we are away.  But it's always nice to come home again.

Yesterday we had a lovely evening at our friends home.  I took a fruit tart for the dessert and I thought you might like this simple recipe.  So, following is how to make it.  The crust is a take off from Julie Child's Mastering the Art of French Cooking.

Pate Brisee Sucree (Sweet Short Paste)
1 2/3 cup all purpose flour
2 T sugar
1/2 tsp salt
8 T cold butter
3 T shortening
2T to 3T ice cold water

In medium mixing bowl blend together flour, sugar and salt.  Take cold butter and grate it into the flour mixture.  Add in shortening and blend until the mixture resembles cornmeal.  Add in a little water at a time just until mixture makes a ball.  Do not over mix or the crust will become tough.

Shape into a ball and flatten into a disc shape about 5" to 6" in diameter.  Wrap in plastic wrap and chill for about 30 minutes.

 Here's a photo of the dough after it has been mixed.

After the dough has chilled, remove it from the refrigerator and roll it out on a floured surface until the diameter will fit your tart pan.  I used a 9" tart pan with a removable bottom.  Grease tart pan with shortening before using.  Gently place dough in tart pan and do not stretch the dough or it will shrink when it bakes.

Preheat oven to 400 degrees.  After dough it in pan, prick the bottom of the tart in numerous areas with a fork and run the rolling pin across the top to cut off the excess dough.

And, now for the fun part.....take a piece of foil paper and grease one side of it.  Place the greased side of the foil paper against the dough in the tart pan.  Fill tart pan with dried beans, rice or dried macaroni. (this helps keep the shape of the tart shell while baking)

Bake in a 400 degree oven for approximately 9 to 10 minutes.  Remove from oven and remove the foil paper and dried filling.  Return tart pan to oven and bake an additional 7 to 10 minutes or until light brown.  Remove from oven and let cool on a cooling rack.

When cooled, slip the tart out of the pan (keep the bottom part of the pan attached to the tart) and place on a decorative serving dish.  For the filling, I used one container of non dairy cream cheese and a small jar of lemon (which by the way, I bought at the Jinny Ring Crafts Centre in Bromsgrove, England).

Place softened cream cheese in a small bowl and add a couple of small spoons of powdered sugar.  Blend together and add in lemon curd.  Spread mixture in the bottom of the cooled tart shell.  Now, you can decorate it with various fresh fruits and berries.

I used green grapes, blackberries, raspberries and one kiwi.  Arrange fruits in a pretty pattern.  After the fruits are in place you can glaze with apricot jam.  Take about 2 T apricot jam and heat until melted. Add in 1 tsp water.  Take a pastry brush and brush tops of fruit with this jam.  It should give a wonderful shine to the fruits.  Cover with plastic wrap and chill for at least four hours before serving.

You can use any filling that you would like with this tart.  Use your imagination and I'm sure it will taste great.  Bon Appetite!  

I hope each of you have a wonderful, fun filled week.  Please remember to stop by Handmade Harbour where you will discover lots of fun ideas.

Until next time, 

Pat

P.S.  Sweater update:  I will soon post a picture of the sweater I made for my grandson.  I ordered some buttons and I'm waiting for them to arrive............