Summer Fruit Tart Recipe
Ingredients
| Piecrust mix - 1 package | ||
| Sugar | 2 Tablespoon (Tart Shell:) | |
| Cardamom - 1/4 teaspoon, grounded | ||
| Egg | 1 (Tart Shell:) | |
| Cream-style cottage cheese - 1 cup (8 ounces) | ||
| Pudding mix package | 1 (Filling:) | |
| Milk | 1 Cup (16 tbs) (Filling:) | |
| Apricot | 1 Can (10oz) (Filling:) | |
| Blueberries - 2 cups; washed, stemmed and drained | ||
| Sugar | 1/4 Cup (16 tbs) (Glaze:) | |
| Cornstarch | 1 Tablespoon (Glaze:) | |
| Apricot | 1/2 Cup (16 tbs) (Glaze:) | |
| Lemon juice | 1 Tablespoon (Glaze:) | |
Directions
GETTING READY
1) Take 10-inch pie plate and lightly flour it.
MAKING
1) To make tart, in a medium-size bowl, combine pie-crust mix, cardamom and sugar.
2) Stir the egg in the mixture and whisk with fork lightly so that dough holds together.
3) On a lightly floured pastry cloth or board, roll out a 13-inch round from the dough and fit it into the floured pie plate.
4) Trim the overhang to 1/2 inch; turn under flush with rim, flute the edge and prick all over with a fork.
5) In a hot oven at temperature 400° for 15 minutes or until golden brown.
6) Cool the shell on a wire rack.
7) To make filling, in a medium-size bowl, combine milk and cottage cheese and add instant pudding mix.
8) Stir the mixture for 1 minute of until it thickens.
9) Pour it into cooled tart shells.
10) Keep to chill.
11) Garnish the tarts with apricots and blueberries.
12) For glaze: In a small saucepan, mix cornstarch with sugar.
13) Add apricot syrup and cook for 3 minutes. Let the sauce boils while stirring continuously.
14) Remove the pan from heat and stir in lemon juice.
SERVING
15) Pour the sauce over the tart filling and serve.
1) Take 10-inch pie plate and lightly flour it.
MAKING
1) To make tart, in a medium-size bowl, combine pie-crust mix, cardamom and sugar.
2) Stir the egg in the mixture and whisk with fork lightly so that dough holds together.
3) On a lightly floured pastry cloth or board, roll out a 13-inch round from the dough and fit it into the floured pie plate.
4) Trim the overhang to 1/2 inch; turn under flush with rim, flute the edge and prick all over with a fork.
5) In a hot oven at temperature 400° for 15 minutes or until golden brown.
6) Cool the shell on a wire rack.
7) To make filling, in a medium-size bowl, combine milk and cottage cheese and add instant pudding mix.
8) Stir the mixture for 1 minute of until it thickens.
9) Pour it into cooled tart shells.
10) Keep to chill.
11) Garnish the tarts with apricots and blueberries.
12) For glaze: In a small saucepan, mix cornstarch with sugar.
13) Add apricot syrup and cook for 3 minutes. Let the sauce boils while stirring continuously.
14) Remove the pan from heat and stir in lemon juice.
SERVING
15) Pour the sauce over the tart filling and serve.
Chef
