I heart. Fruit tart.
This dish brings me back to those long summer nights growing up in the Chicago ‘burbs. Like all kids with ample free time during summer vacation, we spent our evenings catching lightning bugs (and occasionally smearing them on the sidewalk) and chasing down the ice cream man before he turned the corner onto the next street.
In our free time, we ate fruit tart.
This is the perfect light breakfast/snack/dinner/dessert for a hot summer day. You can use any kind of fruit you like, although peaches don’t look so pretty after Day 1, so berries are best…for the sake of appearance, at least.
Thanks Mrs. C for the original recipe. This version is modified to accommodate a healthier, butter-free, whole-wheat crust.
Pastry crust
3/4 cup whole wheat flour
1 cup white flour
1/3 cup cane sugar
1 tsp sea salt
6 Tbs cold milk
3/4 cup olive oil
Mix flour, salt, and sugar. Combine oil and milk and add to flour mixture until blended. Finger mold dough around pie pan (around 1/2-1/3 inch thickness max). Bake at 375 for 18-20 minutes.
Topping
1(3oz.) pkg. cream cheese-softened
1/3 c sugar
1t vanilla
1 cup chilled lite whipping cream
Assorted seasonal fruits (raspberries, blueberries, peaches, etc)
Beat cream cheese, sugar, and vanilla until smooth. Beat in whipping cream. Spread over cooled crust to within ¼ inch of the rim. Arrange fruit decoratively on top. Refrigerate at least 2 hours.
Yum! Brings me right back to those summer nights.
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I still can’t believe there wasn’t any butter in that. So good Baker M.
Great recipe Butterbean! I just made this for a beach weekend and it’s a perfect treat after coming off the boat!
So glad to hear! Hope you are well DC roomie.