Easter Fruit Tart

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What can you serve for dessert that’s different and special? How about a home made fruit tart? It’s made with preserves, so there is no worry about what’s in season. In fact, you probably have everything on hand to make this right now!

Make sure you have enough time to make this, as the crust chills in stages and will take a couple of hours at least.  You can make the crust the night before and put it together to bake the next morning.



1 1/4 C flour (plus more for flouring the board/pin)

2 tbs sugar

2 tbs cornmeal

1/4 tsp salt

6 tbs butter, chilled and cut into pieces

1 egg yolk

2 tbs cold milk

about 10 oz preserves

1/3 C chopped or sliced almonds

Combine flour, sugar, cormeal and salt in bowl of your food processor.  Pulse and combine.  Add butter and pulse until the mixture look like course crumbs.  You’ll probably have to scrape the mixture down as it will stick to the sides.  Add egg yolk and milk.  The dough will form a ball as you continue to pulse the mixture.  Add another tbs of milk if needed.

Place dough ball on floured work surface.  Shape the ball into a firm ball and then flatten into a thick disk with your hands.  Wrap the ball in plastic wrap and refrigerate for an hour or more.

Using a floured rolling pin and work surface, roll out the chilled dough to fit in your 8 or 9 in cake or tart pan.  Roll the dough about a 1/2 inch in diameter larger than your pan.  Using a spatula, carefully lift the dough into your pan.  Use a sharp knife to cut off the excess dough so that your dough fits in the bottom of your pan.  Save the excess dough and form it into a ball.  Refrigerate the remaining dough and the pans with dough on the bottom for another hour at least or overnight.

Heat oven to 375F.  Spread preserves directly onto raw crust.  Use a rubber spatula to ensure even spreading.  Grate the leftover dough on top of the preserves.  Sprinkle almonds on top.

Bake for about 50 minutes until pastery is golden and filling bubbles.

Cool on a wire rack.  Cool completely before serving.  Dust with confectioner’s sugar if desired.


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