FORAGED FRUIT TART

Foraged Fruit Tart image

Provided by Kim Severson

Categories dessert

Time 45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup plus 2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature, plus some to grease baking sheet
1 teaspoon vanilla
1/2 cup cream cheese
2 eggs
2 cups flour
1/2 teaspoon kosher salt
4 cups thinly sliced stone fruit, like plums, apricots or peaches, peeled if skin is thick; berries can be mixed in, too
1/4 cup currant jelly

Steps:

Combine 1/2 cup sugar, 6 tablespoons butter, vanilla and cream cheese in a large mixer bowl, and beat on medium speed for 2 minutes, until light and fluffy. Add 1 egg and beat for 1 more minute.
In a separate bowl, mix flour and salt, then add to egg and butter mixture. Blend on low speed for 1 minute until combined. Shape dough into a ball, wrap and freeze for 2 hours, or refrigerate overnight.
Preheat oven to 375 degrees. Roll dough between two sheets of plastic wrap to a 15-inch circle. Remove top layer of plastic wrap and turn dough onto a large, lightly greased baking sheet. Remove remaining plastic wrap.
Arrange fruit on dough, leaving a generous 3-inch border.
Combine jelly and 2 tablespoons water in a small bowl, and microwave for 1 minute to melt jelly. Brush fruit with jelly.
Fold border of dough over fruit. The fruit will be only partly covered.
Beat remaining egg with 1 tablespoon water, and brush on top of dough. Sprinkle with 2 tablespoons of sugar.
Bake for 30 minutes until light brown. Cool tart on baking sheet for 10 minutes, then use 2 spatulas to slide it onto a serving platter.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 191 milligrams, Sugar 29 grams, TransFat 0 grams