Last year my attempted fresh fruit tart was pretty good, but had to be chiseled out of my ceramic pan…not fun! That experience led me to the wonders of metal tart pans with removable bottoms – MIND BLOWN!
Bake challenge last week was fresh fruit. This recipe is one of the few of mine that calls for fresh fruit…maybe only the napoleon I made last year? Fresh fruit is so summer-y – nice and refreshing compared to hot fruit dishes.
The only baking here is the crust, which has browned butter in it. Have you ever used browned butter in a recipe? You are just lightly browning butter on the stove top. It really adds a different flavor – nutty? aromatic? My first batch burned beyond belief, as I walked away for just a minute to probably multitask. Watch that butter!
Original recipe called for lime juice and zest, and I only had lemons, so used those. Result was still fabulous! Next time I’ll test with limes instead.
The filling is marscapone cheese and melted white chocolate – YUM. I’m not a white-chocolate-by-itself fan, but dig it in combination with marscapone.
Feel free to try whatever tart pan you have for this bake. I particularly love and use this one!
This was better the next day, BTW. Perhaps not quite as pretty with a bit of fruit juice bleeding through the tart, but the flavors have a chance to meld together. Enjoy!
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Fresh Fruit Tart
A versatile seasonal fruit tart with a light and tangy filling.
Whisk flour, sugar, and salt together in a bowl.
Brown your butter in a saucepan - melt over medium high heat and swirl the saucepan. Foaming will subside. Cook while scraping bottom of saucepan until your butter is a golden brown and has a great nutty smell. This will take less than 5 minutes - keep watching, as it burns easily! Remove from heat and add water - this will bubble vigorously but then calm down.
Add browned butter to flour mixture and stir well. Let sit until cooled down, about 10 minutes.
Using your fingers, press dough on bottom and sides of a tart pan. Original recipe calls for 9 inch round, but I used my long and skinny tart pan with no problems. Bake on a rimmed cookie sheet until lightly browned for 25 minutes or so. Let crust cool completely.
Over a double boiler, carefully melt white chocolate, cream, lemon juice, zest, and salt.
Whisk in a small amount of marscapone and stir. Add the rest and stir until nice and smooth.
Pour filling into tart pan and smooth into a nice layer.
Add whatever cut fruit you have to filling, setting gently on top.
Gently warm up the preserves with 1 tsp of lemon juice until runny, either on stove or microwave. Strain the preserves to get a very thin, liquid mixture.
Carefully dab the preserve mixture over the fruit only.
Refrigerate at least 30 minutes and enjoy!
Recipe adapted from Cooks Illustrated fresh fruit tart recipe from the July/August 2017 issue.
Are you a cheesecake fan? I think it’s probably one of my top 5 desserts to make and eat. I love the endless flavor combinations and the cold creamy center. Speaking of cold, creamy center…do yourself a favor and resist the urge to try your cheesecake warm out of the oven because you have no self-control. It was kinda gross.
Now onto the recipe! Bars are fabulous if you don’t feel like dealing with your springform pan and want ease of serving. Just cut into
huge reasonably sized squares and slap some whipped cream on top. Honestly, is there a recipe that whipped cream doesn’t improve upon? These bars (SPOILER ALERT) have pumpkin in them, which is awesome, and contrary to my children’s claim, pumpkin is NOT just for Thanksgiving and is, in fact, something to be enjoyed from October to December 31 🙂
Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars with a graham cracker crust.
Preheat your oven to 300 F.
Grease a 13 x 9 pan well, including up the sides.
In a bowl, mix your melted butter and graham cracker crumbs.
Press mixture into bottom of 13 x 9 pan and set aside.
In a large mixing bowl, beat your cream cheese and sugar together until light and fluffy. Add the lemon juice.
Beat your eggs in one at a time on low speed. When one egg is incorporated, add another and so on. Don't go nuts here with mixing. Beating at a low speed keeps too much air from getting into your batter and causing cracks.
Pour half your mixture onto your crust. If you want more exact and even layers, use a scale to weigh your batter first and halve that amount for your first layer.
Add your spices and canned pumpkin to the other half of your batter. This will look like a light orange/brown color, but will darken after baking and cooling.
Stir until smooth and carefully pour on top of your first cheesecake layer.
Bake about 45 minutes; you want a bit of wobble still in the middle, but just set on top.
Turn off the oven, open the door, but leave your cheesecake in there. Let it sit in place for about 15 minutes.
Take out of oven and cool on wire rack. When completely cool, cover and put in fridge for 3 hours before digging in.
When ready to serve, slice with a sharp knife wiped off between cuts to get a nice look. Garnish with whipped cream.
Recipe adapted from A Treats Affair.