Festive Fruit Tart Food

FESTIVE FRUIT TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture. , In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator.

FRESH FRUIT TART

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.

FESTIVE CHICKPEA TART

Steps:

• Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions begin to soften and caramelize. Set aside.
• In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, and tamari, and pulse to lightly chop (do not puree). Remove half of chopped mixture from food processor and transfer to a large bowl.
• Transfer sauted onions to the remaining mixture in food processor. Puree until smooth, scraping down sides of bowl as needed.
• Transfer puree to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and 1/4 cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
• Combine oil and tamari, and brush on top of pie and crust. Sprinkle with walnuts. Bake for 33 to 38 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve with cranberry sauce.

FESTIVE FRUIT PLATTER

Steps:

• Whisk limeade and honey until blended.
• Slowly whisk in oil until thick and smooth.
• Dip bananas, apples and pears in mixture.
• Line platter with leaves.
• Arrange red and green grapes, apricot and starfruit in alternating groups in a circle around outside edge of platter.
• Alternate orange slices and more star fruit with apple and pear slices in a smaller circle.
• In the next circle, arrange kiwi, pineapple, bananas and strawberries.
• Sprinkle raspberries over all.

FESTIVE FRUIT TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
• In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.
• In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator.