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Devonshire Fruit Tart

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Anonymous (not verified)
Ingredients
  Shortcrust pastry 1 (or whichever pastry you fancy)
  Icing sugar 1 Cup (16 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Bananas 3 Medium
  Grapes 1⁄2 Cup (8 tbs)
  Cream cheese 1 Pound
  Grated lemon peel 1 Tablespoon
  Canned cherries 1 Cup (16 tbs)
  Apricot jam 1 Cup (16 tbs) (smooth variety)
  Pineapple slices 4 , quartered (drained)
  Orange sections 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
Directions

Roll out the pastry.
Grease the outside of a baking tin approx.
14" x 14" x 2" deep and cover with the pastry, turning over the edges to make a firm rim.
Place the tin on a baking sheet, prick the pastry all over and bake at 400° F for 15 minutes.
Remove from oven and remove the pastry very carefully onto a baking sheet.
Return to the oven and bake for about 5 minutes until the inside is golden brown.
Cool.
Blend cream cheese, sugar, lemon peel and cream and beat until smooth.
Chill for 2 hrs.
Slice bananas and sprinkle with lemon juice.
Assemble the tart, starting with a layer of cream cheese mixture and covering it with rows of fruit.
Heat the jam and glaze the fruit with it.
Refrigerate for one hour before serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian

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