Isn’t it funny? It seems like the people who are closest to you are the ones that are hardest to choose things for. This applies me to along the terms of desserts. I was pondering over what to make Connie for her birthday party and suddenly the idea of a fruit tart popped in my mind. I remember how much she likes fruit tarts because she’s always happy when her mom buys her a fruit tart. For this special occasion I had my mom buy me a new tart plan with a removable bottom from Target. Since it’s winter, I opted to stick to canned fruits using canned peaches, mandarins, and pineapples. I found this recipe from my favorite site, All Recipes. The recipe was fairly simple to follow and I like how decorating the tart is complete up to you. You can use whatever fruits you like, perhaps in the summer I shall use kiwis and strawberries.
From All Recipes.
Making the crust:
Making the filling
3/4 cup butter, softened
* 1/2 cup confectioners’ sugar
* 1 1/2 cups all-purpose flour
* 1 (10 ounce) package vanilla or white chips, melted and cooled
* 1/4 cup heavy whipping cream
* 1 (8 ounce) package cream cheese, softened
* 1 (20 ounce) can pineapple chunks, undrained
* 1 pint fresh strawberries, sliced (Omitted, but instead used one thawed out strawberry)
* 1 (11 ounce) can mandarin oranges, drained
* 2 kiwifruit, peeled and sliced (Omitted and replaced with canned peaches)
1. In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.
I really liked the crust. It was so simple to make and very buttery and flakey. The filling was pretty good, however I’m not a big fan of cream cheese. I did like the fruits that I chose which added a nice flavor. My friends really enjoyed it and we ate 2/3’s of it before heading off to bed.