A Fruit Tart... Redolent of Summer
 
 
Author:
Recipe type: Dessert
Ingredients
  • 1 ½ cup all purpose flour
  • ¼ cup sugar
  • 8 tbsp butter
  • 1 egg yolk
  • 1 ½ cup cashew nuts (whole or pieces)
  • ⅔ cup sugar
  • 8 tbsp butter
  • 2 eggs
  • 1 tbsp all purpose flour
  • 2 lb ripe mixed fruit
  • 4 tbsp fruit preserve, of a flavor that goes with the fruits you have chosen
Directions
  1. Mix the flour and sugar together.
  2. Cut the butter into slices.
  3. Make a hole in the middle of the flour mix and place the butter slices in it.
  4. Blend the egg yolk with the butter using your fingers.
  5. Now blend this mixture into the flour-sugar mix till you get a uniform crumply mixture.
  6. Sprinkle it thinly on the bottom of the pan and press down to form a uniform layer.
  7. Form small ropes with the mix and flatten them to the sides of the pan to form a continuous wall.
  8. Cover in plastic or foil wrap and place in the refrigerator to chill for a minimum of 30 minutes. You can chill it overnight.
  9. Preheat the oven to 375 degree farenheit.
  10. Keep the butter in the refrigerator.
  11. Roast the cashews on medium heat, till the edges start to brown.
  12. Remove from heat and set aside to cool.
  13. When cooled, place them in the food processor (with a metal blade) along with the sugar and pulse them till they are sandy in texture. Do not grind them to a smooth powder.
  14. Cut the butter into pieces and add to the cashew-sugar mix. Blend well.
  15. Add the eggs and blend well.
  16. Add the flour and blend well.
  17. Take the chilled tart shell out of the refrigerator and pour the filling evenly into the shell.
  18. Bake in the center of the oven for 40-45 minutes, till the filling is puffed up and golden.
  19. Remove from the oven and cool on a rack.
  20. Pit, peel and slice all fruits as required.
  21. When the tart base has cooled, apply 3 tablespoons of the fruit preserve, uniformly on the top. (Leave aside 1 tablespoon of preserve.)
  22. Place the fruit slices in an attractive pattern over the fruit preserve.
  23. Mix the 1 tablespoon of remaining fruit preserve with 1 tablespoon of water and using a pastry brush, apply over the fruit slices to glaze them. Make sure you cover all the pieces. This will prevent them from drying out.
  24. The fruit tart is ready to serve. You can keep it in the refrigerator if not using right away, but bring it to room temperature before serving.
Recipe by Pepper Route at http://pepperroute.com/a-fruit-tart-redolent-of-summer/