- Yield8 to 10 servings
- Prep time
- Cook time
Though this beautiful tart is composed of three steps (crust, filling, fruit topping), don’t let that deter you from making it a part of your dessert repertoire. The steps come together quite easily and the result is far more impressive than the work involved. Put your own artistic touch in arranging your fruit topping... or do as we’ve done here, creating a flower-like presentation with nectarine “petals” and a blackberry-ringed center of Skylar Rae cherries. Delish!
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- For Crust:
- 1 1/2 cups all-purpose baking flour
- 1/4 cup granulated sugar
- 2 large eggs, separated
- 1 tsp orange zest
- 1/4 tsp kosher salt
- 1 1/4 sticks butter, cut into pieces
- For Filling:
- 1/3 cup granulated sugar
- 1/4 cup all-purpose baking flour
- 1/8 teaspoon kosher salt
- 1 cup almond milk
- 1/2 cup freshly squeezed orange juice
- 1 tsp orange zest
- 1 large egg, beaten
- For Topping:
- 1/2 pound Stemilt Skylar Rae® Cherries, stemmed, pitted and halved
- 1 pint fresh blackberries
- 3 to 4 nectarines, peeled, pitted and sliced
- 1/2 cup apricot preserves
- 1 tbs water (more if needed to further thin preserves)
Preheat oven to 375 degrees F.
In food processor fitted with blade, pulse flour, sugar, egg yolks (reserve whites), orange zest and salt; just to blend, about 10 seconds. Then slowly drop in pieces of butter while processing, until all butter is added and mixture forms a loose ball. Transfer dough to a lightly floured surface and roll into an approximate 10- to 12-inch round disk (or press by hand, if preferred). Transfer disk to 12-inch fluted tart pan with removable bottom and lightly press into bottom and sides of pan; lightly prick bottom with tings of fork. Bake approximately 15 minutes, until golden. Remove to wire rack to cool. Brush with beaten egg whites (whites that were reserved). Set aside.
To make filling, combine sugar, flour and salt in the top of a double boiler (simple glass bowl set over a pot, clearing 2 to 3 inches of boiling water in pot). Add almond milk and stir until smooth. Then add orange juice and zest and continue cooking, stirring continuously for approximately 10 minutes. Blend approximately 1/3 cup of custard into bowl with beaten egg (to temper egg), then add egg mixture to double boiler and continue cooking for approximately 15 minutes, stirring continuously until custard has thickened. Remove from heat, let cool for 5 to 10 minutes) and pour into prepared (cooled) crust. Let cool.
When tart has cooled and custard has set up a bit, arrange fruit on top, as preferred. In a small bowl, mix preserves and water to create a loose glaze; brush over fruit. Refrigerate up to one hour before serving.
Calories: 322.3, Fat Content: 13.8g, Protein Content: 5.8g, Carbohydrate Content: 46.9g, Fiber Content: 3.5g, Sugar Content: 27.7g, Cholesterol Content: 86.8mg, Sodium Content: 96mg.