Winter fruit tart

This seemed like the perfect start to my food blog. Someone ask me to make a fruit tart for a party I was attending. At first I scoffed, fresh fruit tart in winter ?? Then I took up the gauntlet and devised this seasonal winter tart.  

My daughter posted this on her Facebook page: "I'm related to the person who made this. Persimmon, kiwi, grapefruit, with pomegranate sprinkled on top. Art." 

It's a simple and very adaptable tart recipe, use whatever is in season. It is much easier to make if you have a tart pan with a removable bottom. It might work in a spring-form  pan too. The crust can be made ahead of time.

Recipe

The Crust- preheat the oven to 375 F

In a food processor or mixing bowl combine:

1/2 cup softened butter

1/2 cup sugar

Add and mix:

1/4 cup almond meal

1 1/2 cup flour

Add:

1 large egg yolk

1 teaspoon vanilla extract

1 teaspoon almond extract

Blend until the dough holds together. Press the dough into an 11 inch tart pan with removable bottom. Bake for 15 minutes or until  light golden brown. This may be done ahead of time.

Cool the shell before filling.

The Filling

In a food processor or mixing bowl combine:

8 ounces of soft cream cheese

3 tablespoons sugar

2 tablespoon milk, or lemon juice or  almond liqueur*

1 tsp. vanilla extract

(* you can choose depending what fruit you use and your flavor profile. I even added a tsp. of finely grated lime rind to the tart in the photo.)

Spread this mixture over the tart shell and chill until firm 30 to 60 minutes or longer if you like.

You can make a glaze or just use the fruit on top. I used  the champagne rose jelly I make,  I recommend a jelly or light colored jam.

The Glaze

In a small sauce pan combine:

1/2 cup jelly

1 to 2 tablespoons of water, lemon juice or liqueur

Heat slowly to mix and thin the jelly or jam (strain if your jam has chunks).

Cool the mixture.

An hour or so before you plan to serve the tart arrange 3 to 4 cups of sliced fruit on the filling.

Use whatever is in season, if the fruit tends to turn brown dip it into some lemon juice first. 

Let the tart be your palette, the fruit, your paint. 

Once you have arranged the fruit  the way you like it, brush gently with the cooled glaze.

Chill for another hour before serving.