Fruit Tart
Prep Time: 20 Minutes | Cook Time: 1 Hour
Ingredients
Crust:
...3/4 cup toasted almonds, ground (a food processor makes this a snap)
1/4 cup sugar
1/2 cup (one stick) butter cut into 1/4 inch slices
1-1/2 cups flour (all purpose)
3 Tablespoons cold water
1 teaspoon Cook's Pure Bourbon Vanillla Extract or Pure Almond Extract
Filling:
8 ounces softened cream cheese
3/4 cup fine sugar
1/2 pint Whipping cream, whipped
1 teaspoon Cook's Pure Terpeneless Lemon extract
2 Teaspoons Cook's Pure Bourbon Vanilla Extract
Berry Topping:
Rinsed and picked over assorted fruit: Blueberries, Blackberries, Red Raspberries, Bananas (may also use Kiwi and grapes)
Glaze:
Current Jelly (heated)
Directions
For the crust:
In a food processor:
Pulse the almonds and sugar until coarsely ground (do not over process).
Add butter and pulse to blend
Add flour and pulse until mixture forms large crumbs.
Add vanilla. Add water one tablespoon at a time just until mixtures forms a ball.
By hand using a pastry cutter:
Cut butter into flour until mixture forms large crumbs.
Stir in sugar, flour and chopped almonds. Add vanilla. Sprinkle water over mixture, one tablespoon at a time until ball of dough can be formed.
Wrap dough in plastic wrap and chill for 20-30 minutes.
Press chilled dough into a lightly buttered tart pan until it is evenly distributed, making sure to press up to top of the edges of pan. Weight crust down (with beans or rice in aluminum foil) Bake in a preheated 350 F oven for 10 minutes. Remove weight and bake another 10-15 minutes until crust is golden brown.
For the filling:
Whip cream until soft peaks form.
In a separate bowl, with an electric mixer on meduim speed mix cream cheese, sugar, lemon and vanilla extracts unitil smooth.
Fold in whipped cream by hand.
To assemble tart: With a spatula, spread filling evenly into crust. Arrange fruit carefully. Brush melted current jelly evenly over fruit. Refrigerate until ready to serve.
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