GINNA PARSONS: Fruit tart lives up to its reputation

When we were at the beach with our friends Paul and Andrea Tyrrell in July, Andrea delighted us with her fruit tart. This is a dessert she made often when they lived in Tupelo.
Although I’ve had her recipe for years, I’d never attempted it myself – until we hosted the Midtown Suppah Club at our home weekend before last.
I dug out the recipe and studied it for half an hour before I headed to the grocery store. I tried to recall what fruits Andrea had used at the beach: peaches, kiwi, strawberries, raspberries and canned pineapple chunks (you’ll need the juice for the glaze) are what came to mind.
The peaches at the grocery store here weren’t ripe, so I passed on those. I decided a can of mandarin oranges would provide that sunset color. And I skipped the raspberries in favor of some Lee County blueberries I had in the freezer.
Follow the instructions exactly and you will have a winner of a dessert – beautiful and delicious. The key to the fruit is to slice it thinly and go in circles with it, overlapping the slices, starting at the outside of the pan.
I started with sliced strawberries and then did a circle of sliced kiwi. Next came the blueberries, then the pineapple chunks and the mandarin oranges went in the center.
I meant to take a picture to send to Andrea, but by the time I found the camera, nothing was left on the pizza pan but a pile of crumbs and a few wayward blueberries.

Andrea’s Fruit Tart
112 sticks butter, softened
12 cup powdered sugar
12 cups all-purpose flour
23 cups white chocolate or vanilla chips
14 cup whipping cream
1 (8-ounce) block cream cheese, softened
14 cup granulated sugar
1 tablespoon cornstarch
12 cup pineapple juice
12 teaspoon fresh lemon juice
Assorted fruit

Preheat oven to 300 degrees. In a small mixing bowl, beat butter and powdered sugar until smooth; blend in flour. Press mixture onto and up the sides of a 12-inch round pizza pan. Flute edges, if desired. Bake 20 to 25 minutes or until lightly browned. Cool completely.
For the filling, place white chocolate chips in a microwave-safe bowl and stir in whipping cream. Microwave on high 1 to 1⁄2 minutes or until chips are melted and mixture is smooth when stirred vigorously. Beat in softened cream cheese. When crust is cooled, spread this mixture on top to the edges and refrigerate.
For the fruit topping, stir together granulated sugar, cornstarch and fruit juices in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Cool.
Remove tart from the refrigerator and arrange fruit on top. Carefully brush or pour glaze over the fruit. Refrigerate until ready to serve.
Makes 8 to 10 slices.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal