Did you remember to spring ahead this weekend? The spring clock change always throws me off my game a bit. Does it do the same for you? Maybe a tasty little dessert will help you adjust. Sometimes a fruit dessert is just the thing I need to make everything better. When I'm looking for a tasty fruit dessert I usually rely upon a fruit crisp. This Fruit Tart has all that is good about a fruit crisp with the added yumminess of a nutty bottom crust. This dessert takes no time to pull together and the result is heaven in a bowl.
Mixed frozen fruit was used to make this tart, but you can use any fresh or frozen fruit you choose. Plums would be lovely. Mixed berries would be colorful and delicious. Peaches would light your fire. Choose your fruit and give this a try.
Fruit TartAdapted from Ina Garten
|Fruit Tart Ingredients|
- 2 cups all-purpose flour
- 3/4 cup finely chopped walnuts
- 3/4 cup light brown sugar, lightly packed
- 12 tablespoons cold, unsalted butter (1 1/2 sticks), diced
- 1 egg yolk
- 2 lbs mixed frozen fruit
- 1/4 cup sugar
- 1/4 tsp cinnamon
Preheat the oven to 400 degrees F.
Combine the flour, walnuts, and brown sugar in a large bowl. Add the butter and the egg yolk. With your hands, mix ingredients together until crumbly. Combine the fruit, sugar and cinnamon. Toss gently to distribute the sugar and cinnamon.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the fruit in the pan, forming a pattern, depending on what looks best for the fruit you are using; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the fruit.