My Grandma lives on the other side of town, and I really only get to see her about four times a year, which is sad. We usually meet at some restaurant in town, and we talk for an hour and that's it. I didn't feel like going out or driving somewhere to eat something that I really didn't want to, to see my Grandmother that I did really want to. I have a great Grandma
So my suggestion was to stay home! My mom remembered that my Grandma has a great bakery near her house, so she could some pastries, and then we would do a fruit something. She ended up getting these great croissant sandwiches, and I couldn't just do a fruit salad. No. I decided to make a fruit tart. I had been trying to figure out a way for days to make a fruit something, because the produce here is incredible, and well priced, as opposed to Rexburg, where everything is outrageously expensive, and not very good. Berries are so expensive I only ever dream of using them. Well not here. Plus, everything is so beautiful. I could spend HOURS at H-E-B. In some cases... we have. So this fruit tart also became a bit of an experiment. I have been discovering some food allergies of mine, which is quite alarming... one including what could possibly be gluten; so, I wanted to make the crust using mostly almonds. Hooray for the food processor! I essentially created an almond flour, and used that 2 parts to 1 part regular flour from the original recipe. It worked out nicely
- 1/2 white or wheat flour
- 1/2 almond flour (grind about 3/4 cup of whole almonds in the food processor till you reach a flour like consistency)
- 1 teaspoon brown sugar
- 1/4 teaspoon sea salt
- 2 tablespoons butter really cold cubed
- 1-2 tablespoons cold water
Then in a food processor blend together the first four ingredients until incorporated (about 4 good pulses). Then start tossing in the cubes of butter and the ingredients will start coming together slightly and then the cold water will really encourage them. Start with less water than you think you will need, because more water equals more water, and you remember in chemistry that some things you can separate once added, and some you can't. That water isn't going anywhere so be careful. It should start to clump together.
Once it has done so, you can turn out the dough onto some cling wrap and refrigerate it and roll it out, or you could do what I did, which was press the dough into the bottom of the dish that I used
Go ahead and preheat your oven to 425°. Make sure that you take a fork to the bottom of the crust so that air can do it's thing, and not puff it up. You could also weight it with beans or rice or something... but I don't normally do that, and it hasn't been an issue yet. Bake it for 15 minutes until it's golden, and a dream crust.
the Cream Cheese Filling!!
In the food processor (it was it's night to shine, as I will not see another one until Christmas), mix 2 packs of cream cheese (I always use the reduced fat. It's a little more tart and it makes me feel better about my life), with a whopping dollop of sour cream and 1/4 cup brown sugar and a splash of vanilla.. also a squeeze of lemon will really brighten it up... ha my recipes are like my patterns... just mix that until there aren't any lumps. If you like yours sweeter, than go ahead and add more sugar!
I made mine the night before so it would re-set up. It did it's job diligently.
And then for the top, I suggest using whatever you love, or what smells best... or what is on sale... or in season. I used kiwis, strawberries, blueberries, raspberries, and blackberries. Heaven Tart.
It was a great morning. I am so glad that we stayed home and did our own thing! We had a great visit, and we had a great breakfast.