In Italy and all over Europe, historically desserts were often made with both fruits and nuts. With our melting pot of cultures in the United States people began to add nuts to their fruit tarts over time. The result is a delightful combination of flavors.

Best of all fruit tarts are pretty and easy to make.

The crust is an important part of the fruit tart. You want one that is flaky and yet moist enough to cut well. I personally often used prepared piecrusts to cut down on the amount of time needed to make my dessert. After all, I am a busy businesswoman and time is short!

If you want to make your own crust, though, I have to tell you about a new company I found. Well, new to me….experienced to them ? They manufacture tartlet pastry presses that make popping out a tart or pie crust as easy as 1, 2, 3. The miniature tart crusts give you the opportunity to experiment with making individual servings for guests.

Blue Hill Enterprises is the manufacturer. They are a home-based business that I happened to find on the Internet. I was charmed by their story. Seems dad thought nothing of the difficulty of pressing out a piecrust until he had to help make a lot of them all at once. He soon discovered how much time it took to make several at one time. So, he put his thinking cap on and created a wooden pie press. You’ll find the link below.

Tarts are generally filled with fruit that has been boiled with sugar and spices. Once you’ve determined your favorite piecrust you might bake it slightly before to assure a crisp bottom if there is a lot of liquid in your fruit. Then you add the fillings. It can be simple fruit or have added ingredients such as this one with almond paste.

Consider adding a dollop of real whipped cream on top and decorate with a little fruit on top for color such as strawberries or blueberries.

I love this particular recipe because I enjoy the flavor of the almonds mixed with the fruit. It is a very tasty dessert for those who like something other than chocolate.

ALMOND FRUIT TART

1 package of prepared pie crusts, thawed
½ cup unsalted butter
7-8 oz of almond paste cut into cubes
¼ cup sugar
2 large eggs
1/3 cup all-purpose flour
½ cup mixed fruit jam – your favorite flavor
½ cup of blueberries or raspberries (reserve others for later use)
1/3 cup sliced almonds
1 cup real whipping cream
almond flavoring
confectioners sugar

Preheat oven to 350 degrees. Press refrigerated piecrust into a 1 inch deep tart pan with removable bottom. Place aluminum foil on top of crust and mold it slightly to the shape. Bake in oven for about 25 minutes with aluminum foil in place. Remove from oven and remove foil. This will prevent the crust from falling and set it up nicely for the tart.

In a bowl, using an electric mixer beat the butter until smooth. Add the almond paste, one piece at a time. Add sugar and eggs one at a time, mixing after each addition. Stir in flour.

Spread the jam evenly at bottom of partially baked pie crust. Arrange fruit over. Carefully spoon almond paste mixture over fruit by dropping spoonsful. Spread gently to cover fruit. Sprinkle the surface with almonds.

Bake tart about 35-45 minutes until filling is golden and middle is firm. Transfer to a wire rack to cool.

When ready to serve whip cream along with 1 tsp almond flavoring and 1/3 cup sugar-1/2 cup depending on how sweet you like it. Dollop whipped cream on top of pie and garnish with 1 blueberry or raspberry.

Serves 8-10

NOTE:
I often make two desserts for company, one with chocolate and one that is vanilla or almond flavored. Leftovers can be frozen and brought out next time you have company or taken to the office for a special treat for co-workers. They’ll love you for it!!

For handmade pie presses
Bluehill Enterprises
www.pastrypress.com

Linda Stradley, Author
www.whatscookingamerica.net

If you are interested in learning a little pie history
Strawberry Pie Recipe
www.bellaonline.com