Mixed Fresh Fruit Tart
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1 frozen 9-inch pie shell (from a 10-ounce package)
  • ½ cup sugar
  • 3 tablespoons flour
  • 1 container (8 ounces) sour cream (about 1 cup)
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla extract
  • 5 cups mixed Chilean fresh fruit including pitted and sliced peaches,
  • nectarines and apricots; pitted cherries, halved, or blueberries
  • 2 tablespoons apricot preserves
  1. Preheat oven to 375 degrees F. Press the pastry shell into a 9-inch round tart pan with a removable bottom. In a medium bowl, combine sugar and flour; whisk in sour cream, egg and vanilla. Fold in half of the fruit; transfer mixture to the tart shell. Bake until filling looks set in the center and crust begins to brown, about 30 minutes. Cool to room temperature.
  2. Just before serving, melt preserves; toss with remaining fruit; spoon onto filled tart shell. If desired, garnish with pastry leaves cut from the second pie shell and baked for 5 minutes.
  3. For short-cut pie version: In 9-inch pie shell bake filling 40 to 45 minutes; continue as directed above.
Recipe by Webicurean at http://blog.webicurean.com/2007/01/05/mixed-fresh-fruit-tart/