Fresh Fruit Tart and 100th Post

Happy VALENTINES DAY Everybody!
What better way to spend a this day dedicated to love by none other than Hallmark ;)) This will be the first part of the second segment of my guest event with Jan Silverman - And talk about lucky coincidences This is also  my 100th Post - 3-1/2 months and 100 recipes - No sweeter way to celebrate than with this tart - Thank all my friends who follow this blog for all the love and encouragement -Love you!

Jan in my Kitchen

Today, Jan will share with us one of her 3 most celebrated recipes, the one that established to us in the very beginning of our friendship that she had the sweet and masterly hand-le over her desserts :) It was so much fun to hang and be the Chef's assistant and learn the tricks of the trade, cutting the fruits just so and finding the right matches to put on the tart... . My kids and I could not stop raving about how truly delicious this tart.  I am as always adding my "in Pictures" tutorial 

Up close and personal :)

CRUST:
1 cup flour

1/4 cup brown sugar

1 cup ground pecans

1 stick butter melted

Preheat oven to 350 degrees.  Mix all ingredients and press into 9  inch to 11 inch tart pan, making crust very thin.  Bake 10 minutes until light brown.  Cool before spreading filling.

The crushed Walnuts


In the pan


spread thin and evenly


FILLING:

1 (8 oz.) container light whipped cream cheese

1-2 tablespoons almond liqueur

1/2  cup whipping cream

2 tablespoons granulated sugar

In large bowl, blend together cream cheese and almond liqueur.  In small bowl, using an electric mixer on high speed, whip the cream and sugar until stiff peaks form.  Gently fold whipped cream into cream cheese mixture.  Using a flat knife,  spread onto tart crust.

FRUIT TOPPING:

3-4 fresh peaches or nectarines, sliced

3/4 cup fresh sliced strawberries or whole raspberries, washed and dried

1/4 cup fresh blueberries, washed and dried

1 peeled, thinly sliced kiwi

2 tablespoons apple or apricot jelly (for glazing)


Arrange fruit on top of tart in a decorative pattern. 

The decoration begins with the peaches


The strawberries make their appearance


The Blueberries form the middle of the flower


The kiwis lend a little green :)


Here it is before the glaze..

GLAZING

In a small saucepan, heat jelly over low heat until just warm.  Using a pastry  brush, spread glaze over top of fruit to preserve color. 

Refrigerate finished tart.

Post Glazed look
This is day 5 of the week long blogging marathon and I am doing this 26 other lovely bloggers -
Bhagi Pavani Champa, Padma, Sowmya, Gayathri, Harini, Minu, Meena, Priya Suresh, Rujuta, Saraswati, Santosh, Savitha, PJ, Shobana, Smitha, Priya Vasu, Usha, Veena, Kamalika, Jayashree M, and Srivalli, who has started this wonderfully challenging event :)
last but not least Suma of Veggie Platter

Senidng this to Tate Bud's Cooking with fruits event http://tastebuds1.blogspot.com/2011/01/cooking-with-fruits-event.html

Also to Kaarasaram Reva's AWED Event http://www.kaarasaaram.com/2011/02/announcing-awed-british.html

Fresh Fruit Tart and 100th Post

Happy VALENTINES DAY Everybody!
What better way to spend a this day dedicated to love by none other than Hallmark ;)) This will be the first part of the second segment of my guest event with Jan Silverman - And talk about lucky coincidences This is also  my 100th Post - 3-1/2 months and 100 recipes - No sweeter way to celebrate than with this tart - Thank all my friends who follow this blog for all the love and encouragement -Love you!

Jan in my Kitchen

Today, Jan will share with us one of her 3 most celebrated recipes, the one that established to us in the very beginning of our friendship that she had the sweet and masterly hand-le over her desserts :) It was so much fun to hang and be the Chef's assistant and learn the tricks of the trade, cutting the fruits just so and finding the right matches to put on the tart... . My kids and I could not stop raving about how truly delicious this tart.  I am as always adding my "in Pictures" tutorial 

Up close and personal :)

CRUST:
1 cup flour

1/4 cup brown sugar

1 cup ground pecans

1 stick butter melted

Preheat oven to 350 degrees.  Mix all ingredients and press into 9  inch to 11 inch tart pan, making crust very thin.  Bake 10 minutes until light brown.  Cool before spreading filling.

The crushed Walnuts


In the pan


spread thin and evenly


FILLING:

1 (8 oz.) container light whipped cream cheese

1-2 tablespoons almond liqueur

1/2  cup whipping cream

2 tablespoons granulated sugar

In large bowl, blend together cream cheese and almond liqueur.  In small bowl, using an electric mixer on high speed, whip the cream and sugar until stiff peaks form.  Gently fold whipped cream into cream cheese mixture.  Using a flat knife,  spread onto tart crust.

FRUIT TOPPING:

3-4 fresh peaches or nectarines, sliced

3/4 cup fresh sliced strawberries or whole raspberries, washed and dried

1/4 cup fresh blueberries, washed and dried

1 peeled, thinly sliced kiwi

2 tablespoons apple or apricot jelly (for glazing)


Arrange fruit on top of tart in a decorative pattern. 

The decoration begins with the peaches


The strawberries make their appearance


The Blueberries form the middle of the flower


The kiwis lend a little green :)


Here it is before the glaze..

GLAZING

In a small saucepan, heat jelly over low heat until just warm.  Using a pastry  brush, spread glaze over top of fruit to preserve color. 

Refrigerate finished tart.

Post Glazed look
This is day 5 of the week long blogging marathon and I am doing this 26 other lovely bloggers -
Bhagi Pavani Champa, Padma, Sowmya, Gayathri, Harini, Minu, Meena, Priya Suresh, Rujuta, Saraswati, Santosh, Savitha, PJ, Shobana, Smitha, Priya Vasu, Usha, Veena, Kamalika, Jayashree M, and Srivalli, who has started this wonderfully challenging event :)
last but not least Suma of Veggie Platter

Senidng this to Tate Bud's Cooking with fruits event http://tastebuds1.blogspot.com/2011/01/cooking-with-fruits-event.html

Also to Kaarasaram Reva's AWED Event http://www.kaarasaaram.com/2011/02/announcing-awed-british.html