This dessert or breakfast, depending on how you look at life, requires no adventure. This dessert is an adventure into taste heaven.I made it for two of my favorite adventurers of ALL TIME, Lindsay and Cory. While I am very proud of my life adventures and travels, these guys are PROS and their adventures are enviable! You’ll see exactly what I am talking about at Be Brave, Be Bold.
Our last adventure together was to The Grand Canyon during a snowy weekend last January. If you ever get a chance to see this World Natural Wonder while it is snowing, do everything humanly possible because it is the most awe-inspiring beauty I have ever seen. This was the view…
I’d like to pretend like I was bad ass enough to bake this tasty treat in their awesomely pimped out 36′ RV named Cricket, but I didn’t. It was the middle of March and it would ruin the “SUMMER” fruit tart part. Nobody should ever eat food that’s out of season.
I left the cooking to Lindsay who has some SERIOUS skills in the kitchen. She made me the BEST gourmet burger I have ever had (sorry, Shake Shack, you are a close second ). Maybe she will share her recipes with me. I baked this dessert for them during their most recent trip back to Los Angeles. Cory lovingly referred to it as crack dessert, which made my week. I’m gonna start slinging summer fruit tarts… it’s gonna be hard-core.The best part about this fruit tart is the sticky sweet almond paste and mascarpone cheese in the middle of this juicy treat. Almond is without a doubt my favorite sweet flavoring. Words can not describe my love for all things almond. When you add mascarpone cheese and sticky sweet honey to this almond paste you make a creamy, sweet and perfect dessert cheese…. Excuse me, I’m having a moment. Look at these pictures while I recover. Recipe is below!I LOVE THIS DESSERT. I hope you enjoy it too. Warning: It is known fact that it is highly addictive.
End Of Summer Almond Fruit Tart
Serving Size: 4 large servings
Almond Paste + Mascarpone Honey Cheese
1 cup of almonds
1 cup of sugar
2 tablespoons of almond extract
* 1 tablespoon of mascarpone cheese
* 1 tablespoon of honey
Blend almonds, sugar, and almond extract to make a perfect almond past add mascarpone cheese and honey until it makes a creamy and delicious almond dessert cheese.
2 cups of flour
3 tablespoons of sugar, +2 tablespoons on fruit
1/2 teaspoon of salt
(10 oz) or 1 1/4 sticks of REALLY cold butter cut up into cubes, I stick it in the
freezer for a few minutes
1 tablespoon of vanilla
3+- tablespoons of ICE cold water… I just use a cup of ice water and
add it in slowly until the dough is loosely clumpy (photo above)
1 beaten egg
2 sliced peaches
1 pack of strawberries
Mix all dry ingredients in food processor. Add butter cubes and pulse lightly until the butter is in large clumps, don’t over do it you want to have little chunks of butter to make the pastry tart flakey. Add vanilla and a tablespoon of ice water until the is loosely clumpy, if the dough gets too sticky add more flour. Let chill for at least an hour.
Pre-heat the oven to 350. Put strawberries and peaches in a bowl and cover with 2 tablespoons sugar so you get a great sirup to form. Let the dough defrost until you can roll out tart on a floured surface, it will probably break apart a bit, push the edges back together as you form it into a circle.Place on a large non-stick, floured pan. Spread the almond cheese paste on the tart. Pile the fruit and juice into the center of the tart on top of the cheese. Push the fruit into the middle and fold
the edges of the tart over the fruit. Beat one egg and brush it on the tart edges to give it golden color. Bake it about 30 min or until it’s golden brown. Serve while warm with some homemade vanilla whip cream.
1 cup of heavy whipping cream
1/2 cup sugar
1/2 tablespoon of vanilla
Whip until it is whip cream.