Thursday, December 22, 2005

Kilsharion's Fruit Tart


1 1/2 cups flour/wheat flour
1/2 cup sugar (or Splenda)
1/2 cup butter (or Veggie butter)
1 egg (or egg substitute)
powdered sugar

12 ounces cream cheese (or Veggie cream cheese)
1/3 cup sour cream (or Veggie sour cream)
1/2 cup sugar (or Splenda)
1 1/2 teaspoons grated orange rind
3 tablespoons orange juice

2.5 cups mixed berries (this batch has strawberries, blackberries, blueberries and raspberries) or other fruit preference
7 tablespoons sugar
3 tablespoons orange juice
1 1/2 tablespoons arrowroot
1 1/2 tablespoons water

Whole berries or diced fruit, amount to personal taste


1. For crust: In large mixing bowl combine flour, sugar, egg and butter. Beat at medium speed, scraping bowl often until mixture is well combined. This should take 7 or 8 minutes. Mixture will be very sticky. Use the powdered sugar to coat hands and take pieces of the dough and press to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom. It works best if you sprinkle the powdered sugar over it as you press it out, too. This will help keep you from getting stuck to your dough. Chill for 1 hour. Heat oven to 400 degrees F. Bake 15 to 20 minutes or until golden brown. Cool. You may have some raised areas, where the dough has lifted a little. If this happens, simply press down on the cooked dough and it will reconform to the shape desired.

2. For filling: Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate.

3. For puree: Rinse processor. Place berries in bowl and process until pureed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add arrowroot mixture to thicken. Cool.

4. Pour cooled puree over filling. Garnish by placing fresh or partially thawed individual berries/diced fruit over top. Refrigerate at least two hours or until serving time.

Just before serving, remove sides of pan. Best when served within 24 hours.

Serves 8-10

* For a more colorful approach, try using different color fruit purees. Cover half the filling with berry puree and other half with peach puree. Garnish with fresh or partially thawed berries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.

© 1998