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Tuesday, May 4, 2010

Fresh Fruit Tart

I'll be the first to admit that I suffer from an obsession which involves almost any dessert that comes from Market Street Grill! I jumped at the chance to make these delectable little beauties for our ward  Girls Camp Fundraiser/Bake-sale. Since I am a huge fan of girls camp and bake-sales it was a win win situation! Try these out you WILL NOT be sorry I promise! They would be fantastic for those spring bridal or Baby showers that are inevitable.

Fresh Fruit Tart
Market Street Grill Recipe
Tart Dough Ingredients:
1/4 cup almond paste*** (recipe below)
1/2 cup sugar
3/4 cup butter
pinch salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour

 Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.
Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:
(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla

Combine by hand all of the above ingredients until mixed. Chill for one half hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).

Apricot Glaze Ingredients:
1/4 cup apricot jelly
1/4 cup hot water

Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.

*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins or tart pans and follow above instructions.

Almond Paste Recipe
1 1/2 cups slivered blanched almonds
1 1/2 cups confectioners' sugar
5 tablespoons light corn syrup

In the bowl of a food processor fitted with the blade attachment, process the almonds into very small pieces but not powder, about 20 seconds.
Add the sugar, and corn syrup. Process until the mixture begins to form into a stiff paste and holds its shape when pressed together, about 45 seconds (for a smoother texture process longer).
Transfer to a medium bowl, cover, and refrigerate until ready to use.