So when I got a hold of Nigella Lawson's latest cookbook Nigella Kitchen and saw the picture of her "No Fuss Fruit Tart", I knew I had to make it.
It was simple. My family loved it. And it looked nearly as nice as the ones from Wegmans.
|Didn't have time to arrange the fruit neatly, but it still tastes great!|
Really, this is a riff on the cheesecakes I am known for--the ones my boss joshes me about because I refuse to top them with fruit!
It's got a graham cracker crust, cream cheese filling and tons of fruit on the top.Instead of eggs, sour cream and lemon juice, the cream cheese is combined with lemon curd, which you can easily buy jarred in the jam section of most supermarkets in my area.
I'd found that the crust from Nigella's recipe was too crumbly--way too much graham crackers--so I adjusted proportions of graham crackers and butter here to something closer to my cheesecake crust. And as you can see it molded beautifully.
I also added a glaze. This sweetens any less than sweet fruit and gives the tart a lovely, shiny look. I'd made it at home with raspberry jam, which adds an extra hint of flavor and color. But I forgot to bring the jam for the glaze to work , so I improvised a sugar glaze. It works fine too. And you can pick any fruits you like.
Fancy Fruit Tart
(adapted from Nigella Lawson's "No Fuss Tart"
2 packages honey graham crackers
1 stick (8 Tbs) unsalted butter
2 8 oz packages of cream cheese (at room temperature)--regular or reduced fat
1 jar (about 10 oz) lemon curd
Fruit such as strawberries (sliced), blueberries, raspberries, etc. You will need about 2-3 cups, depending on which fruits that you use
1-2 oz of sugar + 8 oz water
Raspberry Jam Glaze:
1/4 cup raspberry jam
1 tsp cornstarch
Process graham crackers and butter in a food processor until they are very fine grained--like sand.
Pat mixture into a fluted tart pan. Press down well, getting filling into all flutes and flattening the bottom.
Place in the freezer for about 10 minutes
Combine lemon curd and cream cheese in a food processor until smoothly blended.
Remove the crust from the freezer and heap the filling into the pan.
It is really essential that the crust is chilled or it may flake and show in the filling, but if this happens a bit, don't worry--the fruit will cover all :D
Arrange the fruit on top of the filling. You can do this artistically or just heap it all in--either way it will taste good, but if you want it to look pretty, go ahead!
Heat the sugar/water or jam/cornstarch in a small dish in a microwave at 30 second intervals until it thickens. Brush the glaze over the fruit.
Chill in the fridge for at least 2-3 hours before serving.