Summer Fruit Tart
Apple cream cheese filling with a wonderful blend of ‘Dutch’ spices, baked in a shortbread cookie crust and topped with fresh fruit!
Shortbread Crust
  1. Preheat oven to 375 F.
  2. In a food processor, combine flour, powdered sugar & cornstarch. Cover & process until combined; add butter. Pulse with on/off turns until mixture forms fine crumbs. Press mixture onto the bottom & 1 1/2″ up the sides of a 9″ spring form pan.
  1. Beat cream cheese & 1/4 cup sugar with mixer until well blended. Add egg & vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar, 2 Tbsp flour & spice blend. Add to apples in a large bowl; toss to coat. Spoon over cream cheese layer.
  2. Bake, cover with foil for about 20 minutes. Uncover & continue to bake for another 30 minutes or until apples are tender. Remove from ove & cool completely on a wire rack.
  1. Place sugar, cornstarch & water into a saucepan and bring a boil while constantly stirring with a hand whisk or a spoon.
  2. Once boiled, remove the glaze from the heat and let it cool a bit. Stir every 3-5 minutes to prevent a film from forming on the surface of the glaze.
  3. Prepare fruit for topping. Place in 12 ‘wedges’ on top of cooled tart. With a silicone brush, gently apply the glaze on top of the fruit to keep the made pattern. Refrigerate the pastry for at least 1 hour before serving.
Recipe Notes
  • 4 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1/4 tsp white pepper
  • 1 tsp anise seed
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp mace
  • Grind the spices together in a coffee grinder or blender; place in a screw-top jar in the refrigerator.
  • Any extra spice mix can be used in recipes calling for ‘apple or pumpkin pie spice’.