Fresh Fruit Tart
What You Need
Crust:
1/4 lb butter
1 cup flour
1/4 cup powdered sugar
Glaze:
2 tablespoons corn starch
2 tablespoons sugar
2/3 cup orange juice
1/2 cup jam or jelly
1/4 teaspoon nutmeg
2 drops red food color (optional)
Fruit (amounts will vary depending on the size of the pan you use):
3-6 peaches and/or nectarines, sliced thin
8-12 strawberries, sliced thin
1/2 cup other berries (raspberries, blueberries, blackberries)
Any other fruit you want
Instructions
Crust:
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Preheat oven to 350 degrees.
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Mix the above crust ingredients in a food processor until all combined.
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Form into a ball, and then flatten it onto either a 12” round pizza pan, rectangular cookie sheet, or into 12 individual cupcake liner tins (fill approx. 1/4”-1/2”).
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Bake for 10-12 minutes until the edges are lightly golden.
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Let cool completely.
Glaze:
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Whisk together corn starch and sugar in a microwave-safe dish.
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Add the jam/jelly, nutmeg, red food coloring (if using), and orange juice. Mix to combine.
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Cover and cook in microwave until thickens (approx. 2 minutes). After 1 minute, stir, and then put back in for another minute. If it’s not thick than continue in 30-second intervals until it is thick.
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Cool completely.
Fruit (amounts will vary depending on the size of the pan you use):
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When the crust is cool, lay out the fruit in any pattern you like.
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Pour the cooled glaze over the fruit and refrigerate until glaze is set (approx. 2-3 hours).
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If making individual mini tarts, spread 1 tablespoon of glaze over each tart.
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Serving the dish
Serve with whipped cream, ice cream, or alone.
Total Prep Time: 2-3 hours (including fridge time)
Cook Time: 15-20 minutes
Serves: 8-12 if whole tart/12 mini tarts
Original recipe by Hedy Mishkind/Adapted by Beth Goldring