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Cooking Class Fresh Fruit Tart Recipe From Texas B&

August 18th, 2010 by Pamela Murski


Peach, Plum & Berry Tart

This buttery delicious fruit tart was made during one of our recent cooking class weekends at the ranch.  It harnesses all the delicious goodness of fresh fruit of the season and only needs the addition of a little sugar and spices to really complement the fresh sweet-tart taste of the peaches, plums and berries creating a burst of flavor with every bite!  This tart is best eaten the day of cooking but will still be good the next day even though the crust will have lost its’ flaky crunch.  Most people want to top fruit tarts with whipped cream or ice cream but the deliciousness of the fresh fruit and buttery flavor of the puff pastry don’t require any addition!



Fresh Fruit Puff Pastry Tart

1 sheet frozen puff pastry, thawed
flour, for surface
3/4 cup ground toasted walnuts
3 Tb. light brown sugar
2 Tb. cornstarch
1 large egg, beaten for egg wash
4 peaches, pitted and each cut into 8 wedges
4 plums, pitted and each cut into 8 wedges
12 oz. fresh blackberries (2-3 cups)
1/4 cup white sugar

Fruit Tart

Instructions: Preheat oven to 425 degree F.  Roll out pastry to a 13 by 15 inch rectangle on a lightly floured surface; trim edges with a knife.  Transfer to a baking sheet; freeze for at least 30 minutes or overnight.

Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt.  Brush pastry with egg wash, avoiding edges so that egg doesn’t drip over sides.  Score a line around edge of pastry using a knife to create a 3/4 inch border (do not cut all the way through).  Cover center with walnut mixture.  Arrange fruits on top.  Sprinkle with granulated sugar.

Bake for 10 minutes.  Reduce oven temperature to 400 degree F.  Bake until pastry is golden brown and fruit is soft, about 30 minutes more.  Let cool before slicing.

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