Mirabella's Auntie Emily made this stunning fruit tart for Christmas and I thought it was so beautiful I had to post her recipe here. I'm sure it was delicious, too, by the sound of the ingredients, and wish I could have shared it with her!
This tart just looks so fresh, sweet, and full of dynamic, contrasting flavors. The filling is made of almonds, and the exotic melange of fruits she used includes kiwis, berries, and apples. I love the way the raspberry sauce glistens in the light, intensifying the dazzling array of colors produced by the fruits and berries. It reminds me of some enchanted dish from a fairy tale.
|Auntie Emily studying her medicine books with Princess Mirabella|
For the crust:
6 T butter
1 T oil
3 T water
pinch of salt
1 to 1.5 c flour
4 T sugar
For the filling:
1 c ground almonds
1/2 c sugar
1-2 thinly sliced granny smith apples
1 c mixed berries
2 thinly sliced kiwis
2 T butter
2 T lemon juice
3 T raspberry jam
Preheat oven to 400. Heat butter, oil, salt, and water in a pan until the butter melts. Set aside to cool. Add 1 cup of the flour and all the sugar to the butter mixture, mix in and then add more flour slowly until the dough forms a ball that doesn't stick to the pan.
Press dough into a 9-inch pie pan. Put in the oven for 5-8 min until crust is lightly brown. Remove and let cool.
Combine the ground almonds and 1/4 c sugar and place into bottom of tart crust. Arrange the fruit on top. Sprinkle with another 1/4 c sugar and 1 T lemon juice to moisten and keep the fruit fresh.
Bake at 400 for 30 minutes.
Combine jam and 1 T lemon juice in a small pan and heat. Brush over the top of the baked tart. Let it cool before cutting, and enjoy!