SUMMER HARVEST TART

Summer Harvest Tart image

One of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. -Sarah Knoblock, Hyde Park, Indiana

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 23

Ingredients

2/3 cup butter, softened
1/4 cup sugar
Dash salt
2 tablespoons lightly beaten egg white
1/2 teaspoon vanilla extract
2 cups all-purpose flour
FILLING:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup each fresh blackberries, blueberries and raspberries
1 cup finely chopped peeled apple (about 1 medium)
1 cup sliced peaches (about 2 small)
2 teaspoons lemon juice
TOPPING:
1/3 cup butter, softened
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup all-purpose flour
1/2 cup 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.

Nutrition Facts : Calories 392 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 143mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.