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Fresh Fruit Tart
Nb persons: 10
Yield:
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| You can make this ahead of time and keep it refrigerated, covered, for up to 8 hours before serving. | |
| 1 c | whole grain pastry flour |
| 1⁄3 c almond flour 1⁄4 c whole cane sugar | |
| 8 Tbsp (1 stick) | cold butter, cut into small pieces |
| 1 | egg yolk |
| 1⁄2 c cold heavy cream | |
| 8 oz | cream cheese, at room temperature |
| 1 Tbsp | spoonable stevia |
| 1⁄8 tsp almond extract | |
| 1 | kiwifruit, peeled, halved lengthwise, and sliced crosswise |
| 1 c | sliced strawberries |
| 1 c | raspberries |
| 3 Tbsp | apricot all-fruit spread, melted |
1. COMBINE the pastry flour, almond flour, and sugar in a food processor and process to blend. Add the butter and pulse until the mixture resembles fine crumbs. Add the egg yolk and pulse until a soft dough forms. Gather the mixture into a ball and press into a thick disk. Cover and refrigerate for 15 minutes.
2. HEAT the oven to 375°F.
3. ROLL OUT the dough into an 11" round on a lightly floured surface. Transfer the dough to a 9" tart pan with a removable bottom. Firmly press the dough against the bottom and sides of the pan. Trim the edges. Prick the bottom of the dough all over with a fork. Line with foil or parchment paper and weight down with pie weights or dried beans. Bake for 15 minutes. Remove the foil and weights. Bake for 5 minutes longer, or until lightly browned. Cool completely on a rack.
4. MEANWHILE, in a medium bowl, with an electric mixer on medium-high speed, beat the heavy cream until stiff peaks form. In a large bowl, stir together the cream cheese, stevia, and almond extract until blended. With a rubber spatula, gently fold in the whipped cream until well combined.
5. SPREAD the filling evenly into the cooled tart shell. Arrange the fruit over the filling. Brush the fruit with the apricot fruit spread.
NUTRITION (per serving) 258 cal, 3 g pro, 20 g carb, 20 g fat, 11.5 g sat fat, 3 g fiber, 16 mg sodium
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