Foraged Fruit Tart

Ingredients

• ½ cup plus 2 tablespoons sugar
• 6 tablespoons unsalted butter, at room temperature, plus some to grease baking sheet
• 1 teaspoon vanilla
• ½ cup cream cheese
• 2 eggs
• 2 cups flour
• ½ teaspoon kosher salt
• 4 cups thinly sliced stone fruit, like plums, apricots or peaches, peeled if skin is thick; berries can be mixed in, too
• ¼ cup currant jelly

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    405 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 6 grams protein; 85 milligrams cholesterol; 225 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. Combine 1/2 cup sugar, 6 tablespoons butter, vanilla and cream cheese in a large mixer bowl, and beat on medium speed for 2 minutes, until light and fluffy. Add 1 egg and beat for 1 more minute.
2. In a separate bowl, mix flour and salt, then add to egg and butter mixture. Blend on low speed for 1 minute until combined. Shape dough into a ball, wrap and freeze for 2 hours, or refrigerate overnight.
3. Preheat oven to 375 degrees. Roll dough between two sheets of plastic wrap to a 15-inch circle. Remove top layer of plastic wrap and turn dough onto a large, lightly greased baking sheet. Remove remaining plastic wrap.
4. Arrange fruit on dough, leaving a generous 3-inch border.
5. Combine jelly and 2 tablespoons water in a small bowl, and microwave for 1 minute to melt jelly. Brush fruit with jelly.
6. Fold border of dough over fruit. The fruit will be only partly covered.
7. Beat remaining egg with 1 tablespoon water, and brush on top of dough. Sprinkle with 2 tablespoons of sugar.
8. Bake for 30 minutes until light brown. Cool tart on baking sheet for 10 minutes, then use 2 spatulas to slide it onto a serving platter.

45 minutes