Fruit Tarts Recipe

From Dorothy McNett's Recipe Book.

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Fruit Tarts

From Dorothy McNett's recipes at Use only the freshest fruit of the season! Makes about 10 - 12 if using 4 inch round tart pans.

for the crust:
3/4 cup finely chopped nuts (almonds, walnuts, macadamia, pecans)
1 cup unsalted butter, softened
1/3 cup raw sugar
3 cups all-purpose unbleached flour
1 egg
1 teaspoon real vanilla extract, or vanilla paste

for the fillings:
fresh raspberries, blueberries, strawberries, peaches,... sliced or diced
1/2 cup jam or jelly of choice
1 tablespoon brandy or fruit juice (orange is great)

Lightly brush each tart pan with a little oil or soft butter. (Not necessary if they are non-stick) Put all the crust ingredients in processor and process until well blended and mixture forms a ball. Chill about 30 minutes. Preheat oven to 350 degrees. Use enough of the dough to press the mixture with your fingers into the bottom and up the sides of the pans, about 1/8 - 1/4 inch thick. Bake the crusts for 15-20 min., or until golden brown. Cool. Carefully remove tarts from the pans and place on individual dessert plates. Arrange fresh raspberries, blueberries, or other nicely ripened fruit into each crust, chopping or slicing fruit if necessary. In a glass or ceramic measuring cup, combine 1/2 cup jam or jelly with 1 tablespoon brandy or orange juice. Microwave on high for 1 min. to melt. Stir well. Brush or drizzle this glaze over the fruit.

Recipe created 1994-07-06.

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