SUMMER HARVEST TART

Summer Harvest Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 23

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2/3 cup(s) butter, softened
1/4 cup(s) sugar
dash(es) salt
2 tablespoon(s) lightly beaten egg white
1/2 teaspoon(s) vanilla extract
2 cup(s) all-purpose flour
FOR THE FILLING
2/3 cup(s) sugar
1/3 cup(s) all-purpose flour
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1 cup(s) each fresh blackberries, blueberries and raspberries
1 cup(s) finely chopped peeled apple (about 1 medium)
1 cup(s) sliced peaches (about 2 small)
2 teaspoon(s) lemon juice
FOR THE TOPPING
1/3 cup(s) butter, softened
2/3 cup(s) packed brown sugar
3/4 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
1/2 cup(s) all-purpose flour
1/2 cup(s) old-fashioned oats

Steps:

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet. Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375°.
For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine. For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats.
Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.