Cuisine Fruit Tart pg 11 6-16-11
- Details
- Category: Past Issues
From Francoise:
Oh my! Have you seen the fabulous LOCAL strawberries at the market? My friend has a surfeit of sweet, fragrant berries, and it is my good fortune to share in the bounty. I can’t help but feast on them during the washing and trimming process – one for me, two for the bowl, one for me, two for the bowl, and so on! The recipe below was passed on to me by my mother-in-law. She made it with many kinds of fruit, but it looks best made with strawberries or raspberries. Give it a try – it is as delicious as it is pretty.
Fruit Tart
1 pound cream cheese, divided
½ cup butter ~ 1¼ cups flour
¼ teaspoon salt ~ 1/3 cup sugar
1 tablespoon lemon juice ~ 1 cup whipping cream
enough fresh, sliced strawberries to cover top of tart (1½ to 2 pints)
1 cup melted apricot preserves
Combine 4 ounces cream cheese with butter. Add flour and salt. Form into a ball, and chill. Roll out into a 14-inch circle, and place in a 12-inch tart pan. Prick bottom and sides of dough. Bake at 425 F for 12 – 15 minutes, until golden. Cool to room temperature, about 1 hour.
Combine remaining 12 ounces cream cheese with sugar and lemon juice. Whip the cream until stiff, and fold into the cream cheese mixture. Spoon onto the cooled crust. Arrange berries on top. Brush berries with melted preserves. Chill thoroughly. Serves 10 – 12.