Spring Fruit Tart
- Active Time 25m
- Total Time 35m
Makes one 9-inch tart
- Prepared pie crust dough to line one 9-inch tart pan
- 1/2 cup currant jelly
- 1/2 cup apricot jam
- 1 1/2 cups heavy cream, whipped
- Fresh berries, such as strawberries, blueberries, and/or raspberries,
- washed and stemmed
- Fresh fruit, such as apples, pears, and/or peaches, peeled, cored or pitted, and sliced
Preheat the oven to 350 degrees F.
On a floured surface, roll out the pie dough and fit it into a 9-inch tart pan. Crimp the edges to make a pattern. Prick the shell with a fork.
Bake the tart shell for 10 minutes. Remove from the oven and let cool completely.
In two small saucepan over medium-low heat, melt the currant jelly and apricot jam separately. Remove from the heat and set aside.
Cover the tart shell with the whipped cream. Arrange the berries on the whipped cream around the outer edge of the crust. Starting in the center, arrange the sliced fruit overlapping in a circular pattern until the whipped cream is completely covered.
Brush the berries with the melted currant jelly and brush the sliced fruit with the melted apricot jam. Refrigerate the tart until ready to serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
347 calories; 22g total fat; 61mg cholesterol; 137mg sodium; 38g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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