This is a fruit tart of unknown origins. My mom sent me the recipe many years ago, when I was interning far away from home and was in need of dessert tips. Thanks to the wonders of gmail, I found the recipe again this summer, and the tart made an appearance at my boyfriend’s “We’re done with the bar exam! (at least for now)*” barbecue at the end of July.
I originally thought the tart was from an Ina Garten cookbook, but Ina’s recipe is slightly more complex. And that is the beauty of this fruit tart. It’s simple to make and takes advantage of the gorgeous summer fruit harvest.
*I say at least for now because I’m still waiting for Illinois bar results. He passed the Wisconsin bar!
Summer Fruit Tart
- 3/4 cup butter, softened
- 1/2 cup confectioner’s sugar
- 1 1/2 cups flour
- 10 oz. white chocolate (use good chocolate if you can; it makes a difference)
- 1/4 cup heavy cream
- 8 oz. cream cheese, softened
- Anything you’d like! I used blueberries, raspberries, strawberries, blackberries and kiwi.
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup pineapple juice
- 1 teaspoon lemon juice
1. Pastry: Preheat the oven to 300 degrees Fahrenheit. Beat the butter and confectioner’s sugar in a bowl until blended. Add the flour and beat until smooth, scraping the bowl occasionally. Press the pastry over the bottom and up the side of a 12-inch tart pan. Bake for 20 to 25 minutes or until light brown. Cool in the pan on a wire rack.
2. Filling: According to the recipe, you can combine the white chocolate and heavy cream in a microwave-safe bowl, microwave them for 2 minutes and stir. Then you can add the cream cheese and beat until it’s blended. I don’t have a microwave, so I melted the white chocolate on the stove (using two pans, one filled with boiling water and the other set on top of it, to prevent the chocolate from burning). I stirred in the cream and cream cheese once the chocolate had melted. Once you’ve made the filling, whether via the microwave or stove, spoon it over the baked layer.
3. Topping: Arrange the desired fruit in a decorative pattern covering the top of the filling.
4. Glaze: Combine the sugar and cornstarch in a small saucepan and mix well. Stir in the pineapple juice and lemon juice. Cook over medium heat until thickened, stirring constantly. Drizzle the glaze over all the fruit to prevent browning (particularly if you use apples or bananas). Chill, covered, in the refrigerator.
Serves 10 to 12