Tuesday July 23, 2019
7:45 am

Take advantage of summer fruits with these delicious and attractive tarts

Recipe Box July 2018 

What could be more appealing for the end of a summer supper than seasonal fruit tarts or a delicious cannoli dessert? (Photo provided)

 

The Recipe Box

 

by Annette Kukoy and Jackie Shayotovich

 

      These cool and creamy desserts are very easy to make and the perfect end to any summer meal. Thanks to Jan Henry for the berry tart recipe.

 

Summer Berry Tart

1 (14.1 oz) package refrigerated piecrusts

12 ounces cream cheese, softened

1 cup heavy whipping cream

1/2 cup confectioners’ sugar

1 teaspoon vanilla

1/2 cup blueberries

1/2 cup strawberries

1/2 cup blackberries

Optional: fresh mint for garnishing

 

      Preheat oven to 350 degrees. On a lightly floured surface, unroll the piecrusts and stack together; roll out to a 12-inch circle. Press the dough into bottom and up sides of a tart or pie pan. Prick the dough all over with a fork. Top with a piece of parchment paper, letting the ends extend over the edges of the pan. Add pie weights; bake for 20 minutes. Carefully remove the paper and weights. Bake until golden brown, about 5 more minutes.

      In a large bowl, using an electric mixer at medium speed, beat the cream cheese until smooth. Add cream; beat until soft peaks form. Add the sugar and vanilla; beat until stiff peaks form. Spread into the baked crust. Refrigerate until cold and set, about 4 hours. Top with berries just before serving.

 

 

Amaretto Peach Tart

1 refrigerated pie crust, softened

Filling:

1 package (8 oz.) cream cheese, softened

1/3 cup granulated sugar

2 tablespoons amaretto or 1/4 teaspoon almond extract

2 large eggs

Topping:

5 – 6 fresh peaches, peeled and sliced

2 tablespoons peach preserves

1 tablespoon amaretto or 1/8 teaspoon almond extract

 

      Heat oven to 450 degrees. Place the pie crust in a 10-inch tart pan. Press in the bottom and up sides of the pan. Do not prick the crust. Bake 10 minutes. If the crust puffs in center, flatten gently with a wooden spoon. Cool on a wire rack for 15 minutes. Reduce the oven to 375 degrees.

      In a medium bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy. Beat in the amaretto and eggs until well blended. Pour into a partially baked crust. Bake for 18 to 22 minutes until the filling is set. Cool for 10 minutes, then place in the refrigerator for at least one hour until completely cooled and set.

      Arrange the peach slices on top of the cooled filling. In a small bowl, soften the preserves in the microwave for 20 seconds; stir in amaretto. Brush the tops of the peach slices. Keep refrigerated until ready to serve.

 

 

Cannoli Tart

Crust:

2 cups sifted flour

1/2 cup plus 1 tablespoon sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/3 cup cold unsalted butter

1 large egg

1 tablespoon milk

Filling:

2-1/2 cups ricotta

1 large egg

2 teaspoons sugar

1/2 cup chocolate chips

2 teaspoons amaretto, optional

 

      In a large bowl, whisk together the flour, sugar, cinnamon and salt. Cut in the butter until the mixture forms pea-sized crumbles. Mix in the egg and milk and knead into a ball. Place the dough between 2 pieces of parchment paper. Roll out until large enough to fit a deep dish pie or tart pan. Grease the pan; gently place the dough into pan. Refrigerate while you make the filling and the oven is preheating to 350 degrees.

      Using a food processor or mixer, blend the ricotta, egg, sugar and amaretto until just combined. Stir in the chocolate chips. Pour into the crust and bake for 25 – 30 minutes, or until the crust has lightly browned and the filling has puffed a bit. Serve cold, or at room temp, sprinkled with powdered sugar or drizzled with melted chocolate.

Join The Flock

Flock Note