Stephanie’s beautiful fruit tart inspired me to make one myself. Also I saw this month’s SHF theme was tarts and that gave me the final push I needed.
I used a store bought lard-free pie shell as base for fruits. Did I say that this was my first time making tart, may be next time I might make my own tart shell. For now, this will do. For filling, I went with toasted walnuts and fresh fruits – ripe mango, strawberries, plums, cherries and cantaloupe.
Baked the pie shell in the oven for 15 minutes as per instructions on the cover of the pie shell package. Meanwhile I started to cut the ripe fruits in different shapes needed for my tart. With all the remaining scraps of fruit, I made jam/jelly, just like that. I added 6 tablespoons of brown sugar and watched the fruit bits turn into bright, colorful mush on high heat. I let it cool, stored half of it as jam and to the remaining half, I added half a cup of toasted walnuts and pureed them together to a smooth paste. This was my tart filler.
After filling the tart shell with the fruit-walnut puree, I arranged cut mangos, strawberries, plums, cherries and cantaloupe in order and refrigerated the tart for about one hour. Ta da… check the photo of fruit tart below, isn’t it colorful and pretty?
What a quick and easy recipe, but it gives the impression as if it took hours to prepare. We shared this delicious fruit tart with our next-door neighbor to congratulate on her new job.
My maiden attempt at fruit tart was a delightful success. I will definitely make many more.
