Fruit Tart

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 Tart

Adapted from Ina Garten

Fruit Tart Ingredients

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

  

Directions

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.

Place your tart pan on another pan for baking.  It will protect your oven from juices than may overflow the tart pan. 


Bake the tart for 40 to 50 minutes, or until it's lightly browned and the fruit juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate.

Serve warm or at room temperature.  Top with a dollop of whipped cream or scoop of vanilla ice cream.  Mmmm, good.


Click on the link for the printable Fruit Tart recipe.


Enjoy!


Donna