For a grand finish, dust it with icing sugar and serve with some sweetened whipped cream that has been lightly sprinkled with ground cardamom.
Summer Fruit Tart
250 ml (1 cup) all-purpose flour
125 ml (1/2 cup) ground toasted pecans
125 ml (1/2 cup) butter, softened
1 egg yolk
30 ml (2 tbsp) granulated sugar
500 ml (2 cups) mixed fresh seasonal fruit (any combination of raspberries, blackberries, blueberries, pitted cherries, sliced peaches)
125 ml (1/2 cup) whipping cream
50 ml (1/4 cup) all-purpose flour
2 eggs, beaten
50 ml (1/4 cup) granulated sugar
15 ml (1 tbsp) grated lemon rind
15 ml (1 tbsp) vanilla
Whipped cream (optional)
In a medium bowl, whisk together flour and pecans. In another bowl, using a fork, mash butter, egg yolk, sugar and salt until blended; add to flour mixture. Gradually mash egg mixture into flour mixture with fork to make a dough that holds together. Press into disc, wrap and refrigerate for 1 hour until chilled.
Heat oven to 190 C (375 F) with rack positioned in bottom third. Set out a 23-cm (9-inch) tart pan with removable bottom on a rimmed baking sheet.
Between waxed paper, roll out pastry into a 28-cm (11-inch) circle. Peel off top paper, invert pastry and fit into pan. Trim, if necessary, to leave 2.5-cm (1-inch) overhang; fold inside and press pastry together.
Spread fruit over pastry. In a bowl, gradually whisk cream into flour; whisk in eggs, sugar, lemon rind, vanilla and salt. Pour over fruit.
Bake on baking sheet in bottom third of oven for about 35 minutes or until golden and tip of knife inserted into custard comes out clean. Let cool on rack. Dust with icing sugar and serve with a dollop of whipped cream, if desired.
Makes 8 to 10 servings.
Nutrition information per serving: 278 calories; 4 g protein; 24 g carbohydrate; 19 g fat; 1.8 g fibre; 113 mg sodium.
Source: Dairy Farmers of Canada.Suggest a correction