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A Fruit Tart That’s Good All Year Round

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TartHOWTO10Fruit Tart

1/2 cup (1 stick) butter, at room temperature
1/2 cup virgin or light olive oil
1/2 cup sugar
1/2 teaspoon coarse salt
1/2 teaspoon almond extract
1 1/2 cups flour or 1 cup flour + 1/2 cup almond flour (see note)
Jam or jelly, at room temperature, to taste
Slivered almonds, to taste
Powdered sugar, for garnish (optional)

Preheat oven to 350 degrees.

In a mixer, cream butter for 1 minute on medium speed. Add olive oil and mix until well incorporated. Add sugar and salt, and cream for 1 more minute. Add almond extract.

Reduce speed to low and slowly add flour, mixing until dough forms. Remove 3/4 cup dough and press onto plate. Place in freezer until needed. Press remaining dough into 9-inch tart pan with removable bottom or 9-inch baking pan (square or round), creating an edge around the dough.

Spread as much jam or jelly as you’d like on top of dough. If you want a more buttery flavor, spread it in the center of the dough and only come to about 1 inch from edge of pan. If you want more fruit, spoon the jam up to about 1/2-inch deep and bring to height of crust.

Remove dough from freezer. Crumble on top. Sprinkle almonds over top. Bake for at least 15-18 minutes or until top has turned golden brown. Remove from oven and let cool before removing from tart pan.

Just before serving, sprinkle on powdered sugar, if desired.

Note: Almond flour can be found with the specialty flours in the baking section of your supermarket.

Makes 1 tart.

From John Griffin

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