TART THINGS UP IN THE KITCHEN

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Published on Sunday, 18 September 2011 16:06

Cherry Tart, Peach Tart, Nectarine Tart, Plum Tart By Mike Trost, Fuerte Men Culinary Correspondent Fresh, fast, and delicious! I have spent the summer in Sun Valley Idaho where the organic fruit taste is out of this world and dinner isn't over till dessert is served. The rules this summer have been: keep it simple, less is better, and presentation is everything! These four tarts have been a big hit all summer. They can be made ahead of time or eaten right out of the oven. Serve with a dollop of whipped cream or a scope of vanilla ice cream. Serve with a cup of hot tea or espresso. Your friends will think you spent hour's making them. Enjoy!

Prep Time:         Cook time:             Serves:

20 min                 45 minutes             8

Ingredients for tart

2 cups all-purpose flour

1 cup finely chopped walnuts

1 cup light brown sugar

14 tablespoons cold unsalted butter, diced

1 egg yolk

Ingredients for filling, choose one

3 cups of cherries ,pitted, sliced in half

2 pounds ripe peaches ,pitted , skin removed and quartered lengthwise

2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

2 pounds ripe nectarines ,pitted and quartered lengthwise

Ingredients for whipped cream

1 cup heavy whipping cream

1 tablespoon granulated sugar

1 teaspoon vanilla

Directions

Preheat the oven to 400 degrees F. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, with an electric mixer or by hand, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom and pushing the mixture into the sides of the pan of a 10-inch tart pan with removable bottom. Arrange the fruit in the pan, skin side down (ones with), begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature. Served with whipped cream.