Fresh Fruit Tart
If you were worried that eating all of that light, sweet summer produce was going to result in unwanted weight loss, don't worry. I have the answer to that: the fresh fruit tart. Loaded with fat and sugar, you are guaranteed to keep those fabulous curves.
I started making this when I was pregnant with my first child. Pitting one pound of cherries by hand was the most onerous part, and I asked my husband to help. A few minutes later I found him, cherry juice dripping down his chin, looking like he had participated in some kind of sick vampiric feast. No, it was worse than that. He was pitting them in his mouth, spitting the seeds into the sink and the cherries into the bowl. And this is why we privately refer to this as the Regurgi-Cherry Tart.
A cherry pitter is only about $15 and is more than worth the investment.
The idea is very simple. A graham cracker crust layered with a sweetened whipped cream/cream cheese mixture, and lots of fresh fruit. The best pan for this is a 9" tart pan with a removable bottom, but mine rusted out long ago and so I used a pie dish instead. The original recipe was from Food magazine at least eight years ago.
9 graham crackers
2 tablespoons sugar, and then another 2 tablespoons for the cream mixture
6 tablespoons melted butter
6 ounces cream cheese at room temperature
3/4 cup whipping cream
at least one pound of fresh fruit (strawberries, cherries, mangoes, or kiwi), washed and sliced however you like
Directions for the crust:
Preheat the oven to 350 degrees. Combine the graham crackers and sugar in the bowl of a food processor and pulse until you have crumbs. Add in the butter and pulse to combine. Pour it into a tart dish or a pie plate and press down to firm the crumbs into a crust. Bake the crust for 10-12 minutes until the crust just starts to brown. Allow the crust to cool.
Directions for the cream:
Using a hand mixer, beat the cream cheese. Then add the cream and sugar and beat again until soft peaks form. Spread it over your crust and top with fresh fruit.
6/1/2018 12:50:28 pm
It’s supposed to be called a very cherry Perrin tart.
3/6/2019 08:48:25 pm
I wanted to see who commented. Me! Haha. Still a great tart.
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