Jeweled Fruit Tart Recipe

Summary

CuisineCourse
Method

Ingredients

 Sifted cake flour1 Cup (16 tbs)
 Sugar2 Tablespoon
 Baking powder1⁄2 Teaspoon
 Margarine1⁄4 Cup (4 tbs)
 Ice water2 Tablespoon
 Plain non-fat yogurt3⁄4 Cup (12 tbs)
 Neufchatel cheese3 Ounce, softened
 Sifted powdered sugar1⁄4 Cup (4 tbs), sifted
 Non fat cream cheese3 Ounce, softened
 Grated lemon rind1 Teaspoon
 Fresh lemon juice1 Teaspoon
 Low calorie apple spread1⁄4 Cup (4 tbs)
 Nectarine1 Medium, halved, pitted, and thinly sliced
 Plums2 Small, halved, pitted, and thinly sliced
 Seedless green grapes1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1781 Calories from Fat 575

% Daily Value*

Total Fat 65 g100.1%

Saturated Fat 18.9 g94.5%

Trans Fat 0 g

Cholesterol 62.9 mg

Sodium 1344.2 mg56%

Total Carbohydrates 250 g83.4%

Dietary Fiber 12.9 g51.4%

Sugars 135.4 g

Protein 53 g106.4%

Vitamin A 73.8% Vitamin C 77.2%

Calcium 58.3% Iron 59.9%

*Based on a 2000 Calorie diet

Directions

Combine first 4 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
Shape into a ball.
Gently press dough between 2 sheets of heavy-duty plastic wrap to a 4-inch circle.
Chill at least 1 hour.
Roll dough to an 11-inch circle between sheets of plastic wrap.
Place in freezer 20 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap.
Invert and fit dough into an ungreased 9-inch tart pan; remove remaining sheet of plastic wrap.
Prick bottom and sides of pastry with a fork.
Bake at 375° for 15 minutes or until lightly browned.
Remove from oven, and cool completely.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt into a bowl, using a rubber spatula.
Beat Neufchatel cheese at medium speed of an electric mixer until smooth.
Add powdered sugar, and beat well.
Stir in drained yogurt, cream cheese, lemon rind, and lemon juice.
Spoon mixture into prepared crust.
Place apple spread in a small saucepan; bring to a boil, stirring with a wire whisk until smooth.
Arrange nectarine, plums, and grapes over tart.
Brush with warm apple spread.
Cover and chill 1 to 2 hours.
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