Fresh Fruit Tart
I’ve been crazy busy since we got back to town, repairing the tree, our house, the dishwasher, settling back in, and teaching classes.
While juggling all this, I’d been working on putting together some ideas for a class “Eating the Colors of the Rainbow.” Red, orange, yellow, green, blue, and purple are the colors of the rainbow — and the colors of a healthy, vitamin and nutrient-rich diet! Purple, blue, red, and orange are considered to be the most antioxidant-rich foods. In general, the deeper the color pigment, the more densely packed with nutrients the food is.
If you start incorporating as many colors as possible onto your plate, you’ll reap the benefits of these healthful hues. It’s not hard to do, and once you adapt to a colorful diet you’ll feel alive, inside and out!
If you don’t eat this way currently, then try it, and pay attention to your body, and temperament – see if you feel a difference. This was the topic of my class, and while I shared a full menu of colorful and healthy foods, I ended it with this dessert. I think everything is fine in moderation – a beautiful fresh fruit tart was the perfect ending to our meal. In fact, since the class was just before Labor Day, I shared how a nutritious meal, high in antioxidants and vitamin rich, could satisfy everyone – and it did!
I came up with the idea for this tart from a dip that I’ve been making for years. I used this simple dip as the filling. Prepare a homemade pie crust or simply use a ready-made Pillsbury crust that you roll out. Don’t feel skilled for even that? Then purchase the frozen pie crust (large or mini shells) and bake, then fill. You’ll see this recipe is as easy as 1-2-3. My students couldn’t believe how quick it was to put together, and how beautiful and tasty it was. I hope you’ll try it.
Here’s my recipe…
Fresh Fruit Tart
- 1 ready-made Pillsbury pie crust or homemade pâte sucrée
- 10” tart pan with removable bottom
- 8 oz. package light cream cheese
- 1 (7 oz.) jar Marshmallow Crème
- 1 (6 oz.) container Blueberries
- 1 (6 oz.) container Raspberries
- 3 Kiwi, peeled, halved lengthwise and sliced
- Apple jelly
- Crust – Roll out dough to fit bottom and sides of an ungreased 10” tart pan, trimming any edges that hang over the top. Prick bottom and sides with a fork. Bake in preheated 400F degree oven for 10-12 minutes or until golden brown. Remove and cool.
- Filling – Blend cream cheese and marshmallow cream until smooth. Spread over pie shell.
- Topping – Lay sliced kiwi on the filling, around the circumference of the pie while overlapping the slices. Then place a row or two of raspberries next to the kiwi around the pie. Top with the remaining space left in the center of the pie with the blueberries.
- Take 1 teaspoon of Apple Jelly and heat in the microwave for about 15-20 seconds. Remove, stir and add a touch of water to thin the jelly. With a pastry brush, gently dab a thin layer of the jelly over the fruit to create a glaze. Refrigerate until ready to serve.