My husband’s favorite dessert is a fruit tart. Usually, I make the trip to Wegmans and pay a ridiculous amount of money so that he can enjoy it for his birthday. This year I decided to make my own. Although my first attempt was not made with the most wholesome ingredients, I combined and revised a few different recipes for a delicious but more wholesome version of this yummy dessert.
This is NOT a fat-free or low-fat recipe. Those of you that follow my blog, know that I am not a calorie counter and I do not believe or follow fat-free or low-fat diets. I do believe in using the best and most wholesome all-organic ingredients and eating things like desserts in moderation. What makes this a better-for-you dessert is that I used sprouted grain flour instead of white flour for the crust (more information on why sprouted grains are better can be found on my blog on breads). I also used coconut sugar instead of regular sugar for the glaze and filling.
Coconut palm sugar comes from the sap of the coconut plant. Unlike regular sugar which has no nutritional value, coconut palm sugar retains certain key nutrients like iron, zinc, calcium and potassium. Keep in mind, however, that coconut palm sugar may be better for you than regular sugar but it is still sugar. As you enjoy this dessert, it should still be eaten in moderation (or at least that is what I keep telling myself as I try not to go for seconds). Also, because it is a brown sugar, it will give the filling and glaze a brown tint.
You can easily find these ingredients at Wegmans, Whole Foods, and/or Trader Joes. However, if your grocery store does not yet offer these options, you can click on the links in the ingredients list and order them from Amazon.
12 inch tart pan with a removable bottom
1/2 cup organic powdered sugar ( I could not find a good alternative for this so if you have one please share!)
1 1/2 cups of sprouted grain flour
1 1/2 sticks of unsalted organic butter (softened and cut up in chunks)
3 Tbsp coconut palm sugar
2 tsp organic corn starch
1/2 tsp lemon juice
1/2 cup organic limeade (Any non-pulpy juice should work. I didn’t have it on hand for one of the tarts I made, Instead I just used juice from one of my kids’ juice boxes and it came out fine).
assortment of kiwis, blueberries, strawberries, pineapple, and/or raspberries
Preheat oven to 350 degrees.
In a food processor, combine sugar, flour, and butter until a ball forms. (If you use regular flour a ball will form really nicely, but with the sprouted grain flour you get more of a ball with a crumbly mess. Just pick up the crumbs and ball with your hands and form into a smooth ball. ) With your fingers press the dough into the tart pan. Pat with the palm of your hands until the crust is even. Bake for 12-14 minutes until lightly brown. Let it cool completely.
Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cool crust and place the fruit on top. This is your opportunity to be creative so do not feel like it has to look a certain way. For example, I personally just cut the strawberries in half before putting them on the tart, but you can slice them or leave them whole.
|The coconut palm sugar gives the filling a brownish tint.|
For the glaze, combine the sugar and cornstarch in a sauce pan. Stir in the lemon juice and limeade until smooth. Bring to a boil and stir for two minutes or until it thickens. Let it cool completely. Brush the glaze over the fruit tart and keep in mind that you will not use all of the glaze.
|This is the unglazed tart. If you want to cut down on the sugar, skip the glaze. It will still look beautiful and taste good too.|
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