TROPICAL FRUIT TART

TROPICAL  FRUIT TART

This fruit tart  has been one our family favorites since 1996 when it was published in Bon Appetit. You can get very creative by using different fruits and arrangeing them in your own style.  The first time I made this was for a friend's birthday and I had raspberries, blackberries and peaches in addition to the strawberries and kiwi.  Nectarines also work well.
The orginial recipe calls for kiwi, pineapple and mango but you can use whatever suits your fancy.


TROPICAL FRUIT TART

1 refrigerated pie crust, room temperture

1 oz. package cream cheese, room temperature
1/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract

1/2 small pineapple, peeled, halved, cored and thinly sliced
3 kiwis, peeled and thinly sliced
1 large mango, peeled and thinly sliced
2 tablespoons apricot preserves

Preheat oven to 425 degrees

Unfold crust and using rolling pin, lightly roll crust out a little more. Place crust in 9-inch-diameter tart pan with removable bottom.  Fold overhang in;  press firmly, forming double-thick sides.  Pierce bottom of crust with fork.  Bake until golden  brown, about 14 minutes....watch carefully because all ovens don't cook the same.  Cool completely.

Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla.  Spread filling in cooled crust.  Refrigate until filling is firm, about 1 hour.

Arranged desired fruits atop the tart.  Stir preserves in small saucepan over low heat until melted.  Brush preserves over fruit.  Chill tart up to 2 hours.

If you don't have a tart pan, a 9 inch pie plate will work just fine.

Adrienne's Delight


Welcome to Zaza's Table---On the Gulf Coast whether it be MS, TX, LA, AL or FL time and events are often referred to as "before the storm" or "after the storm".  Until 2005 "the storm" was Camille now "the storm" is Katrina.  I lost most of my cookbooks in Katrina especially my favorite ones since they were on the lower shelves in my kitchen (we had 8 ft. of water in our house).  V, my youngest daughter of four, immediately went to Amazon and E-bay and found about 10 or 12 of them so cookbooks started arriving well before Christmas of 2005.  Cotton Country Collection from Monroe, LA was first published in 1972 and at that time was my most favorite.  I served this at the Yacht Club Christmas Sherry Party in '72 and it was a big hit.  I really had forgotten about this recipe until we were getting ready for the Yacht Club Party this past Christmas and one of the ladies requested that I make it.  Again it was a big hit!!!!!




Adrienne's Delight



12 ounces Philadelphia cream cheese
1 stick butter
1/2 cup sour cream
1/2 cup sugar
1 envelope plain gelatin
1/4 cup cold water
1/2 cup golden raisins
1 cup silvered almonds, toasted
Grated rinds of two lemons
Saltine crackers

Have cream cheese, butter and sour cream at room temperature. Cream well and then add sugar.  Soften gelatin in 1/4 cup cold water and then dissolve over hot water.  Add to cream cheese mixture.  Add raisins, slivered almonds and lemon rind.  Mix well.  Pour into a 1 quart mold and refrigate until firm.  Unmold and serve with Saltine crackers.

Hints
#1 Spray your mold with cooking spray to help with the unmolding.
#2 If you don't have a zester, put your lemons in the freezer for a couple
     of hours and grate on small side of your grater.
#3 Don't substitute for the Saltine crackers---it's just not the same--
     may not be elegant but they are the best.
#4 May be frozen after unmolding---just thaw and serve.
#5 Use at a cocktail party or as a dessert.
#6 Garnish with lemon curls, toasted whole almonds and parsley if desired.