RUSTIC FRUIT TART
This dough is a little hard to work with, but is well worth the effort. The perfect crust for tarts. It can stand up to the moisture in the fruit without getting soggy. I make my own brown sugar blend. Combine 3 1/2 c. light brown sugar and 3 c Truvia. Store in an airtight container. You can use any canned fruit. I can only find peaches and pears sweetened with Splenda in my area.
Provided by Bettie Clark @bettielou197
Categories Pies
Number Of Ingredients 11
Steps:
- Mix flour, salt and Splenda in food processor.
- Add butter and pulse until mixture resembles coarse corn meal.
- Add cream cheese and pulse until mixture resembles small peas. Dough should stick together when a small amount is squeezed in your hand.
- Turn dough out onto the center of plastic wrap.
- Use the wrap instead of your hands to shape dough into a ball.
- Cover dough with the plastic wrap and refrigerate 1 hour.
- While dough is chilling drain the fruit, reserving the liquid.
- Remove chilled dough and roll out on lightly floured surface to approximately 1/4" thick. Don't try to make the dough look perfect. The irregularity of the crust is what makes it appealing.
- Preheat oven to 375 degrees.
- Beginning at the center of the crust alternate slices of fruits to create an attractive pattern. Leave a 2" crust border for folding.
- Sprinkle 1/4 cup Splenda brown sugar blend over fruit.
- Fold edges of crust over fruit. Edges will overlap.
- Lightly brush the crust with a small amount of the reserved syrup. Sprinkle 1 tablespoon of Splenda brown sugar blend over the crust.
- Bake for 30 minutes or until crust is browned. Filling will be quite wet when first removed from oven but will set up as it cools.
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