Fruit Tarts!

With all the wonderful fresh berries I have been picking, I decided to make some fruit tarts!  Fruit tarts are a relatively easy dessert to make and truly look almost too good to eat.  My daughter and I have been having fun making different tarts.  Check out our first batch….

This recipe I found via the food network. The crust was similar to a sugar cookie and the filling a rich nutty filling.  The trick to making the fruit shine brightly is simply applying apricot jelly that has been heated to a syrup consistency then lightly brushed over the fruit.  You can check out the recipe we used here! Although topped with generous amounts of healthy fruit, fruit tarts are in fact, a sugary dessert so should be consumed in moderation.

I was inspired by a recent post from a fellow dietitian and twitter follower to try a crust made out of polenta.  Check out her savory rosemary artichoke polenta tart recipe {yum} and blog here! I love anything with corn meal so created a lemon and blueberry tart with sweet polenta crust.  Recipe to follow.

This tart my daughter Chelsea and I made in a 9 inch tart pan.  So…good!

Of course, smaller tarts are easy and fun to prepare.  So… I created a simple graham cracker crust, filling the small tart shells and cooking just for 10 minutes in these small tart tins.  I filled with my easy microwave lemon curd recipe  (you can use recipe for lemon curd below) and topped with my fresh from New Hampshire and hand picked by me and my son Kevin, wild blueberries. 

Lemon Curd and Blueberry Tart with Sweet Polenta Crust

Crust ingredients:

½ cup all-purpose flour

½ cup whole-wheat pastry flour (I use Bob’s Red Mill)

½ cup corn grits/polenta (I use Bob’s Red Mill)

1/3 cup granulated sugar

1 stick cold unsalted butter, cut in small pieces

1 egg

To make tart crust:

  • Add flours, sugar and polenta to food processor fit with steel blade and pulse a few time to combine.
  • Add butter to food processor and pulse to blend.
  • Add egg
  • Remove mixture and wrap in parchment paper and refrigerate for 20 -30 minutes.
  • Press evenly into 9-inch tart pan that has been sprayed with oil or non-stick cooking spread.
  • Bake at 350 for about 15 minutes.

Lemon Curd ingredients: OR use your favorite jarred variety about 1 cup full –give or take.

3 large eggs, beaten

1 cup sugar

½ cup lemon juice

¼ cup butter

1 TB.  lemon zest

To make lemon curd:

This may be prepared in a double boiler.   Combine ingredients and cook while stirring until thickened about 15 minutes.  Refrigerate until ready to use.

OR make in the microwave!  Place ingredients in microwave safe dish and cook for about 45 seconds, whisk ingredients, return to microwave and continue removing every 45 seconds for about 3 minutes total cook time.  Careful handle dish when removing from microwave.  Let cool then refrigerate until ready to use.

You will also need about 1 cup fresh local blueberries

Over warm to touch tart crust, spread lemon curd.  Top with berries or other favorite fruit.  Sprinkle with confectioner’s sugar.  EAT!