Devonshire Fruit Tart Recipe




 Shortcrust pastry1 (or whichever pastry you fancy)
 Icing sugar1 Cup (16 tbs)
 Cream1⁄2 Cup (8 tbs)
 Bananas3 Medium
 Grapes1⁄2 Cup (8 tbs)
 Cream cheese1 Pound
 Grated lemon peel1 Tablespoon
 Canned cherries1 Cup (16 tbs)
 Apricot jam1 Cup (16 tbs) (smooth variety)
 Pineapple slices4 , quartered (drained)
 Orange sections2 Cup (32 tbs)
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5803 Calories from Fat 1464

% Daily Value*

Total Fat 166 g254.7%

Saturated Fat 94 g469.9%

Trans Fat 0 g

Cholesterol 507.1 mg

Sodium 1875.5 mg78.1%

Total Carbohydrates 1075 g358.2%

Dietary Fiber 14.7 g58.9%

Sugars 846.6 g

Protein 36 g71.9%

Vitamin A 126.2% Vitamin C 122.5%

Calcium 85.6% Iron 36.9%

*Based on a 2000 Calorie diet


Roll out the pastry.
Grease the outside of a baking tin approx.
14" x 14" x 2" deep and cover with the pastry, turning over the edges to make a firm rim.
Place the tin on a baking sheet, prick the pastry all over and bake at 400° F for 15 minutes.
Remove from oven and remove the pastry very carefully onto a baking sheet.
Return to the oven and bake for about 5 minutes until the inside is golden brown.
Blend cream cheese, sugar, lemon peel and cream and beat until smooth.
Chill for 2 hrs.
Slice bananas and sprinkle with lemon juice.
Assemble the tart, starting with a layer of cream cheese mixture and covering it with rows of fruit.
Heat the jam and glaze the fruit with it.
Refrigerate for one hour before serving.