Fruit Cream Tart

2 Cups lightly toasted pecans
1/4 teas. Cinnamon
1/4 cup melted, unsalted butter
1/3 cup brown sugar
1/8 teas. Ground cloves

Mix pecans, brown sugar, cinnamon , and cloves to coarse crumbs in food processor . Quickly add butter and mix. Pour crumb mixture into 9-inoh spring- form pan (tart pan )
Pressing crumbs evenly into bottom and sides. Chill 30 minutes. Bake at 350 degrees until brown (about 20 min.) Cool completely

16 oz. Softened cream cheese
1/2 cup Sugar
1/2 Cup heavy cream
1 teas. Vanilla

Beat cream cheese, cream, sugar and vanilla together until smooth. Pour filling into crust, cover with plastic wrap and refrigerate until firm- at least 4 hours and preferably overnight.

4 cups fresh fruit
1/2 Cup Sugar
1 Tab. Cornstarch
2 Tab. Kirsch liqueur

Take the largest and best berries and arrange on top of the chilled tart filling. Dissolve cornstarch in 2 oz. of water. Crush remaining berries and combine in a saucepan with sugar and dissolved cornstarch. Stir over medium heat until mixture thickens and comes to a boil. Remove from heat and strain through a fine sieve to remove seeds. Stir in kirsch and chill. Drizzle sauce over tart slices before serving. (or—open a can of fruit filling and spread over the top)


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