Fruit Tart

Fruit Tart: Image

Submitted by kelley on Wed, 06/29/2011 - 17:17
Chef-K, Kids of All Ages

Fruit Tart

 Serves 8

This is a simplified version of a European style tart with custard.  This can be made year round with different seasonal fruit. Examples of seasonal fruit are listed below. The nutrition values were calculated using summer plums.
 

Ingredients

·      2 lbs prepared fresh fruit (washed, dried, and sliced or cubed such as summer plums)
·      ¼ cup sugar (use up to ½ cup sugar for tart plums or rhubarb)
·      1 prepared pie crust
·      6 crisp margherite or ladyfinger cookies, broken into ½-inch pieces
·      1 large eggs, lightly beaten
·      1/2 cup heavy cream
·      3 Tbsp powdered sugar
·      ½ tsp vanilla extract
 

Directions

  1. Preheat oven to 350°
  2. Prepare fruit and place in bowl with sugar
  3. Let stand (rhubarb takes up to 2 hours, other fruit can sit while preparing crust.
  4. Place prepared crust in an 11-inch tart pan with removable bottom
  5. Place tart pan on baking pan or cookie sheet (to catch drips)
  6. Scatter the cookies over the crust in a single layer
  7. Spread fruit and juices over cookies
  8. Bake 25 minutes or until fruit is cooked through
  9. Combine eggs, cream, powdered sugar and vanilla.
  10. Pour over fruit and bake 15 to 25 minutes until custard is set.
  11. Serve cool
Sample fruit:
Fall: Apples or pears
Spring: Rhubarb or berries
Summer: Plums, peaches, or nectarines
 
Nutrition based on summer plums
Per serving: Calories 310, Total Fat 15g (23% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 55mg (18% DV), Sodium 190mg (8% DV), Carbohydrates 43g (14% DV), Dietary Fiber 2g (8% DV), Sugars 24g, Protein 4g, Vitamin A 15%, Vitamin C 20%, Calcium 2%, Iron 6%.