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Summer Fruit Tart

Posted By Carol L. Hunter PhD, PMHCNS, CNP, Wednesday, June 8, 2016
INGREDIENTS:
¼ cup Blueberries
¼ cup raspberries
½ cup strawberries
2 peaches, medium
2 kiwi, medium
½ cup sugar
1 tsp vanilla
¼ tsp cardamom, allspice, and nutmeg each
5 tbsp ice water
1 package gluten free pie crust by Bob’s Red Mill

DIRECTIONS:
Wash and peel the kiwis and peaches and set them in a bowl with the washed berries. Toss them in the sugar, vanilla and spices and set aside.

Follow the package directions on the pie crust mix. It is best mixed with a dough hook in a mixer or you can mix by hand. Divide the dough in two halves and form into balls and cover with plastic wrap. Place in refrigerator for one hour to chill, then roll out between two pieces of plastic. Peel off one layer of plastic, place tart dish on top and carefully turn over. Take off top layer of plastic and press dough into flutes or trim as desired.  Brush the edges with egg whites if desired. Add the fruit mixture and place in a preheated oven at 375 degrees for 30 to 45 minutes.  Juices should be running and the top browned .  There is enough dough for two tarts.

Note: When you get distracted by a phone conversation, your piece de resistance may suffer the consequences! Despite cooking a bit too long, I can say the flavor was still extraordinaire!!! Bon appetit and an Irish toast to the bride and groom!

Tags:  Carol Hunter  nutrition 

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