Best Summer Harvest Tart Recipes

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

Categories Desserts

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.

SUMMER HARVEST TART

Summer Harvest Tart image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 23

Ingredients

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.