Tag: Tarts

Vanilla Cream Fruit Tart
Breakfast · Desserts · Fruit · Uncategorized

Vanilla Cream Fruit Tart

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Wow, this is delicious. Because I had ladies over this morning for Bible Study, it is so exciting to me to look for new things to make for them. When I ran across this Taste of Home, 2017 magazine the other day, the picture of the fruit grabbed my attention. I did vary it just a touch as I didn’t have pineapple juice in the house so just substituted orange juice. It was wonderful.

3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups flour
1 pkg (10-12 oz) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 pkg (8 oz) softened cream cheese

1/2 cup pineapple (or orange) juice
1/4 cup sugar
1 tables cornstarch
1/ teas lemon juice
1 1/2 to 2 cups fresh strawberries (I didn’t have strawberries I used blackberries)
1 cup fresh blueberries
1 cup fresh raspberries

Preheat oven to 300. Cream butter and powdered sugar until light and fluffy. Beat in flour. Mixture will be crumbly. Pat unto a lightly greased 12″ pizza pan.
Bake until lightly browned, 25-28 minutes. Cool
Beat melted chips and whipping cream until smooth. Beat in cream cheese until well combined. Spread cream cheese mixture over cooled crust. Place in fridge while making the topping.
In a small saucepan, combine fruit juice (pineapple or orange), granulated sugar, cornstarch and lemon juice. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Cool.
Arrange all berries over cream cheese layer; brush with pineapple mixture. Refrigerated at least 1 hour before serving.

Breads · Breakfast · Cakes · Desserts · Fruit · Uncategorized

Blackberry, Browned Butter & Almond Tart

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Taken from Southern Living Magazine, this recipe caught my eye and with a sack of blackberries already in the fridge, it sounded too good not to try. It is also one of those rare moments when I have almond flour in the house, which I had purchased to make another batch of french macaroons.

1 1/2 cups (12 oz) unsalted butter, plus more for the pan

8 large egg whites

3 1/4 cups unsifted powdered sugar, plus more for dusing

1 1/2 cups almond flour

1 cup plus 1 tables all purpose flour, divided, plus more for pan

1 tables vanilla bean paste

1 1/2 cup fresh blackberries

Preheat oven to 325. Grease and flour a 12 ” round tart pan with removable bottom; place tart pan on a rimmed baking sheet lined with parchment paper. Melt butter in a saucepan over medium-high and cook, stirring often, until butter releases a nutty aroma and milk solids are golden brown, about 8 minutes. Immediately transfer butter to a bowl; ;cool slightly, about 10 minutes.

Beat egg whites with a heavy duty electric mixer on medium speed until frothy, about 30 seconds. Gradually add powdered sugar; beat until light and fluffy. Gradually add almond flour and 1 cup of the all purpose flour; beat on medium low speed until incorporated. Add vanilla bean paste (if you don’t have vanilla paste, add 2 teas vanilla) and browned butter. Beat on medium-low speed until incorporated. Spread batter in prepared pan. Toss blackberries with remaining 1 tablespoon all purpose flour and sprinkle over the batter.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 42-45 minutes. Cool in pan on a wire rack 15 minutes. Remove sides of pan and cool 30 more minutes. Dust with powdered sugar before serving.