Fresh Fruit Tart
There’s nothing quite like fresh fruit in the summertime!! Everything is ripe and seasonal and oh so sweet. Showcase America’s finest fruits this Independence day with our amazing Fresh Fruit Tart recipe. You will have your guests licking their plates clean and begging for more! Mmmm…
1 cup all purpose flour
3/4 cup sliced almonds
1/3 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
4 large ripe peaches, sliced
1 cup of fresh berries (of your choosing)
1/3 cup of orange marmalade or apricot preserves
1-2 tablespoons of orange liquor, I use Cointreau
Preheat oven to 375 degrees.
Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 12 -15 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
Allow the tart shell to cool completely before moving on to the next step (you can make the crust 2- 3 days ahead of time if you’d like).
Combine sliced peaches and berries into a medium mixing bowl and let sit at room temperature for 45 minutes, or in the fridge for a couple hours. This process will awaken the extra natural sweetness in your ripe fruit. (Though this recipe doesn’t call for sugar, you are welcome to add a couple tablespoons of sugar to reach your desired sweetness – but if the fruit is ripe enough, they should do all the work for you!)
In a medium glass mixing bowl heat the marmalade for 45 seconds. Add liquor to the warm marmalade and stir together until well blended, forming a glaze.
Once the tart shell is completely cooled, plate the tart shell. Pour the fruit into the shell and drizzle with the glaze.