Rustic Fruit Tart
By
Bettie Clark
@bettielou197
16
This dough is a little hard to work with, but is well worth the effort. The perfect crust for tarts. It can stand up to the moisture in the fruit without getting soggy.
I make my own brown sugar blend. Combine 3 1/2 c. light brown sugar and 3 c Truvia. Store in an airtight container.
You can use any canned fruit. I can only find peaches and pears sweetened with Splenda in my area.
I make my own brown sugar blend. Combine 3 1/2 c. light brown sugar and 3 c Truvia. Store in an airtight container.
You can use any canned fruit. I can only find peaches and pears sweetened with Splenda in my area.
Ingredients
- 1 1/2 c
- all purpose flour
- 1 pinch
- salt
- 1 Tbsp
- brown sugar baking blend
- 4 oz
- cream cheese
- 1 stick
- butter, chilled and diced
- 15 oz
- canned peach slices sweetened with splenda, drained. reserve syrup.
- 15 oz
- canned pear halves sweetened with splenda, drained and cut into slices. reserve syrup.
- 1/4 c
- brown sugar baking blend
- 1 Tbsp
- brown sugar baking blend
CRUST
FILLING
How to Make Rustic Fruit Tart
- 1Mix flour, salt and Splenda in food processor.
- 2Add butter and pulse until mixture resembles coarse corn meal.
- 3Add cream cheese and pulse until mixture resembles small peas. Dough should stick together when a small amount is squeezed in your hand.
- 4Turn dough out onto the center of plastic wrap.
- 5Use the wrap instead of your hands to shape dough into a ball.
- 6Cover dough with the plastic wrap and refrigerate 1 hour.
- 7While dough is chilling drain the fruit, reserving the liquid.
- 8Remove chilled dough and roll out on lightly floured surface to approximately 1/4" thick. Don't try to make the dough look perfect. The irregularity of the crust is what makes it appealing.
- 9Preheat oven to 375 degrees.
- 10Beginning at the center of the crust alternate slices of fruits to create an attractive pattern. Leave a 2" crust border for folding.
- 11Sprinkle 1/4 cup Splenda brown sugar blend over fruit.
- 12Fold edges of crust over fruit. Edges will overlap.
- 13Lightly brush the crust with a small amount of the reserved syrup. Sprinkle 1 tablespoon of Splenda brown sugar blend over the crust.
- 14Bake for 30 minutes or until crust is browned. Filling will be quite wet when first removed from oven but will set up as it cools.
