Foraged Fruit Tart

Name: Foraged Fruit Tart
Ingredients: 1/2 cup plus 2 tablespoons sugar; 6 tablespoons unsalted butter, at room temperature, plus some to grease baking sheet; 1 teaspoon vanilla; 1/2 cup cream cheese; 2 eggs; 2 cups flour; 1/2 teaspoon kosher salt; 4 cups thinly sliced stone fruit, like plums, apricots or peaches, peeled if skin is thick; berries can be mixed in, too; 1/4 cup currant jelly

9 ingredients

18 steps

Ingredients

1/2 cup plus 2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature, plus some to grease baking sheet
1 teaspoon vanilla
1/2 cup cream cheese
2 eggs
2 cups flour
1/2 teaspoon kosher salt
4 cups thinly sliced stone fruit, like plums, apricots or peaches, peeled if skin is thick; berries can be mixed in, too
1/4 cup currant jelly

Directions

1

Combine 1/2 cup sugar, 6 tablespoons butter, vanilla and cream cheese in a large mixer bowl, and beat on medium speed for 2 minutes, until light and fluffy.
2

Add 1 egg and beat for 1 more minute.
3

In a separate bowl, mix flour and salt, then add to egg and butter mixture.
4

Blend on low speed for 1 minute until combined.
5

Shape dough into a ball, wrap and freeze for 2 hours, or refrigerate overnight.
6

Preheat oven to 375 degrees.
7

Roll dough between two sheets of plastic wrap to a 15-inch circle.
8

Remove top layer of plastic wrap and turn dough onto a large, lightly greased baking sheet.
9

Remove remaining plastic wrap.
10

Arrange fruit on dough, leaving a generous 3-inch border.
11

Combine jelly and 2 tablespoons water in a small bowl, and microwave for 1 minute to melt jelly.
12

Brush fruit with jelly.
13

Fold border of dough over fruit.
14

The fruit will be only partly covered.
15

Beat remaining egg with 1 tablespoon water, and brush on top of dough.
16

Sprinkle with 2 tablespoons of sugar.
17

Bake for 30 minutes until light brown.
18

Cool tart on baking sheet for 10 minutes, then use 2 spatulas to slide it onto a serving platter.