The pecans in this recipe can be substituted with any nut you have on hand, including walnuts, almonds, macadamias, cashews, peanuts, hazelnuts. Just make sure to use unsalted nuts or, if the nuts are salted, use unsalted butter. Here's a larger picture of Fruit Tart.
Makes 1 (15-inch) Fruit Tart
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- Nut Crust:
- 1/2 cup pecans (or nuts of choice)
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 4 ounces (1 stick) melted butter
- Creamy Filling:
- 1 (8-ounce) softened cream cheese
- 1 cup confectioners' sugar
- 9 ounces thawed whipped topping
- Fruit Topping:
- Fruits of choice (strawberries, blackberries, blueberries, kiwi, star fruit, etc.), washed, dried and sliced or whole
- 1 to 2 cups apricot preserves + 1 to 2 tablespoons water
- Heat oven to 350 degrees. In the bowl of a food processor, grind nuts until the consistency of sawdust. Add the sugar and pulse to combine. Add the flour and pulse thoroughly. Add the melted butter through the food chute and pulse until thoroughly mixed.
- Place a 15-inch springform tart pan on a baking sheet. Transfer the nut mixture to the pan and pat evenly on the bottom and up the sides. Bake anywhere from 12 to 20 minutes, watching carefully because nuts burn easily. The crust should be golden, but not dark, and smell toasty. Remove from oven and let cool completely on a wire rack.
- In the bowl of a food processor, place the cream cheese and confectioners' sugar and pulse until well combined. Add the whipped topping and pulse until thoroughly mixed. Transfer to the cooled crust, spreading evenly. Refrigerate 2 hours.
- Place 1 cup apricot preserves and 1 tablespoon water in a microwave-save bowl. Heat until melted. Strain and keep warm but not hot. Dip sliced or whole fruit in the preserves and arrange decoratively on top of the cold tart. Refrigerate for 30 minutes. Remove from refrigerator, cut into slices and wait 15 minutes before serving.