This delightful Fruit Tart is the perfect balance of rustic charm and elegant presentation. The crust, made with a blend of whole wheat and all-purpose flour, offers a nutty, wholesome base that holds up beautifully to the moisture of the fresh fruit. Topped with a zesty orange-cornstarch glaze, the tart provides a sweet-tart shine that binds the arrangement of kiwi, strawberries, and bananas together. It’s an ideal centerpiece for brunches, summer picnics, or as a light dessert after a heavy meal. The combination of texturesâÂÂfrom the crisp pastry to the juicy, tender fruitsâÂÂmakes every bite refreshing. Simple to assemble with pantry staples and fresh produce, this recipe brings a burst of color and flavor to any table, impressing guests with its visual appeal and homemade goodness.
Fruit Tart
Description
This delightful Fruit Tart is the perfect balance of rustic charm and elegant presentation. The crust, made with a blend of whole wheat and all-purpose flour, offers a nutty, wholesome base that holds up beautifully to the moisture of the fresh fruit. Topped with a zesty orange-cornstarch glaze, the tart provides a sweet-tart shine that binds the arrangement of kiwi, strawberries, and bananas together. ItâÂÂs an ideal centerpiece for brunches, summer picnics, or as a light dessert after a heavy meal. The combination of texturesâÂÂfrom the crisp pastry to the juicy, tender fruitsâÂÂmakes every bite refreshing. Simple to assemble with pantry staples and fresh produce, this recipe brings a burst of color and flavor to any table, impressing guests with its visual appeal and homemade goodness.Directions
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Preheat the oven to 400°F (200°C).
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In a small bowl, combine the whole wheat flour, all-purpose flour, and 1 tablespoon of sugar.
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Cut in the margarine using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Sprinkle ice water over the flour mixture, tossing gently until the dough begins to clump together.
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Press the dough into a ball and flatten it into a circle on a sheet of waxed paper.
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Cover with another sheet of waxed paper and roll out into a 10-inch circle.
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Invert the rolled dough onto an ungreased baking sheet, removing the top sheet of waxed paper.
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Crimp the edges of the crust with your fingers or a fork and prick the bottom all over with a fork.
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Bake the crust for 12-15 minutes, or until lightly browned and firm. Remove from oven and let cool completely.
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While the crust bakes, make the glaze: In a small saucepan, whisk together the 2 teaspoons of sugar and cornstarch.
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Stir in the orange juice and cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
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Remove the glaze from heat and let it cool slightly until it reaches a pourable consistency.
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Transfer the cooled crust to a serving plate.
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Arrange the sliced kiwi in the center of the tart.
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Arrange the sliced bananas around the kiwi, followed by the sliced strawberries around the bananas.
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Spoon the orange glaze evenly over the fruit.
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Serve immediately, or chill for up to 1 hour before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 293.2kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 117.7mg5%
- Total Carbohydrate 50.7g17%
- Dietary Fiber 3.8g16%
- Sugars 14.3g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
