Fruit Tart

-
Aahhh, fresh fruit at last!


As in fresh fruit that tastes the way it's supposed to when it's in season. It's part of the reason I come out of hibernation each year.


This was always a treat when my Mom made it when I was still at home. It's simple and doesn't demand too much of your time and the crust can be prepared a day or so before assembling the whole thing. Another plus is that it can be made with an assortment of fruit of your choice and if fresh isn't available the canned variety is good too.

I made it because the weekend is here and because I like how colorful it is and because it's Mother's Day. And because I haven't blogged about anything for a week and I missed you all! So without further ado here it is.



For the crust:
½ cup cold butter, grated
½ brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1-1/3 cups all purpose flour
1 egg, beaten
Mix the dry ingredients together and grate the cold butter over them. Using a pastry cutter, mix until fine crumbs form.


Add the egg.

I have a confession to make here. I didn't realize that I had forgotten to add the egg till I sat down to type this. But the egg really should be in there. I can tell you though that the crust I made WITHOUT the egg is super thin and sturdy and delicious!

Press into a greased 10 x 15 inch pan and bake @ 350° for 10-12 minutes. DO NOT OVER BAKE! Allow to cool completely.



F or the topping:
8 ounces cream cheese, softened
½ cup powdered sugar
12 ounces Cool Whip
Spread evenly on top of cooled crust.


Arrange your choice of fruits on the topping.


For the glaze:
¾ cup pineapple juice
¾ cup canned peach juice
¾ cup canned pear juice
Bring to a boil and thicken with clear jel or corn starch. Allow to cool and spread over fruit.


yum!


Linking to:
The Tattered Tag
Brambleberry Cottage
So Sweet Sunday
Savory Sunday
Home Sweet Home
Sweets For Saturday
Anything Related
Two Maids A Baking
This Weeks Cravings
Mommy D's Kitchen
Swing Into Spring
Idea Sharing Wednesday
Made It Monday
Monday Desserts, MMM
Foodie Friday
I'm Lovin' It Wrap Up
Home May'd

Summer Cookout Food
Creative Bloggers Hop
Be Blessed!



Comments

  1. UnknownMay 7, 2011 at 11:34 PM

    Yum! what pretty dish to display on a table

    ReplyDelete
  2. A Few PenniesMay 8, 2011 at 9:32 AM

    That sounds and looks so delicious! I'm going to try your recipe--I make one similar called fruit pizza with a carmel topping. Have a lovely Mother's Day! Patty

    ReplyDelete
  3. GinaMay 8, 2011 at 5:07 PM

    That looks so delicious & it's pretty to look at as well. Happy Mother's Day!

    ReplyDelete
  4. Amanda- Eating in WinnipegMay 8, 2011 at 5:54 PM

    Thanks for linking up!! This looks great!!

    ReplyDelete
  5. annies homeMay 8, 2011 at 6:04 PM

    this looks delicious I love how when it is sliced the colors appear nearly geometric come see me at http://shopannies.blogspot.com

    ReplyDelete
  6. AnonymousMay 8, 2011 at 7:08 PM

    Great looking tart!!

    ReplyDelete
  7. LisaMay 9, 2011 at 12:56 AM

    This comment has been removed by the author.

    ReplyDelete
  8. LisaMay 9, 2011 at 12:57 AM

    That tart looks super refreshing.

    ReplyDelete
  9. Cindy @ Dwellings-The Heart of Your HomeMay 9, 2011 at 1:18 AM

    Looks YUMMY!!! Thank you so much for visiting and for your sweet comments! Hope you have a wonderful week!
    Cindy

    ReplyDelete
  10. The Charm of HomeMay 9, 2011 at 3:34 PM

    That is as pretty as it is yummy! Love the color in it. thanks for linking this up!
    Sherry

    ReplyDelete
  11. GuviMay 9, 2011 at 10:41 PM

    that tart looks so colorful, cheerful and delicious!
    I hope you had a wonderful Mother's Day and I wish you a great week!

    ReplyDelete
  12. UnknownMay 10, 2011 at 5:01 PM

    This is soooo pretty!!! I love fruit!! This is going on my make list! Thanks for linking up to 2 Maids a Baking!!

    ReplyDelete
  13. AnonymousMay 10, 2011 at 5:52 PM

    Oh my GOODNESS! I have got to try this! I can't think of a better way to use all of my favorite summer fruits. :)

    Thanks for sharing with So Sweet Sundays!

    ReplyDelete
  14. Liz That Skinny Chick Can BakeMay 11, 2011 at 7:26 AM

    WOW! Beautiful fruit tart! I need to make this one :)

    ReplyDelete
  15. Michelle BMay 11, 2011 at 9:33 AM

    Beautiful tart! And the glaze sounds delicious.
    Thanks for sharing!

    ReplyDelete
  16. Joy @ Joy Of DessertsMay 16, 2011 at 1:36 AM

    Congratulations on getting your recipe featured. It looks good.

    ReplyDelete
  17. Tricia @ SweeterThanSweetsMay 16, 2011 at 7:14 AM

    That looks so yummy! I love fruit tarts. I have never thought of grating cold butter when you're making pastry dough. I make scones a lot (check out my recipe for Starbucks' Vanilla Bean Scones) and usually I use a pastry blender but this might be easier!

    ReplyDelete
  18. LindaMay 20, 2011 at 8:13 AM

    This looks so pretty and yummy. Great desert for summer.

    ReplyDelete
  19. LisaMay 20, 2011 at 8:44 AM

    It's only 7 am but that looks absolutely amazing! All that fresh fruit sounds fabulous!

    ReplyDelete
  20. Vicki V @ blestnest.blogspot.comMay 20, 2011 at 10:04 AM

    This is food artistry! Nice job!

    ReplyDelete
  21. MiriamMay 20, 2011 at 1:18 PM

    Mmm, what a refreshing treat!! Miriam@Meatless Meals For Meat Eaters

    ReplyDelete
  22. GLENDA CHILDERSMay 24, 2011 at 4:39 PM

    I am popping over from Rhoda's recipe party. Hope you enjoy my orange muffins (link #99.)

    This fruity recipe looks so delicious. and fun.

    Fondly,
    Glenda

    ReplyDelete
  23. Anita Rowe StaffordJuly 16, 2011 at 11:06 AM

    I have made a version of this before and love it, but yours is extra pretty with your arrangement of the fruit!

    ReplyDelete
  24. AliJuly 31, 2011 at 10:46 AM

    I'm glad to hear the crust still turned out even without the egg. That sounds like something I would do. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more