Name: Summer Harvest Tart
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 2/3 cup butter, softened -; 1/4 cup sugar -; Dash salt -; 2 tablespoons lightly beaten large egg white -; 1/2 teaspoon vanilla extract -; 2 cups all-purpose flour -; Filling: -; 2/3 cup sugar -; 1/3 cup all-purpose flour -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground nutmeg -; 1 cup each fresh blackberries, blueberries and raspberries -; 1 cup finely chopped peeled apple (about 1 medium) -; 1 cup sliced peaches (about 2 small) -; 2 teaspoons lemon juice -; Topping: -; 1/3 cup butter, softened -; 2/3 cup packed brown sugar -; 3/4 teaspoon ground cinnamon -; 1/8 teaspoon ground nutmeg -; 1/8 teaspoon ground cloves -; 1/2 cup all-purpose flour -; 1/2 cup old-fashioned oats -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Summer Harvest Tart

1. 2/3 cup butter, softened -

2. 1/4 cup sugar -

3. Dash salt -

4. 2 tablespoons lightly beaten large egg white -

5. 1/2 teaspoon vanilla extract -

6. 2 cups all-purpose flour -

7. Filling: -

8. 2/3 cup sugar -

9. 1/3 cup all-purpose flour -

10. 1 teaspoon ground cinnamon -

11. 1/2 teaspoon ground nutmeg -

12. 1 cup each fresh blackberries, blueberries and raspberries -

13. 1 cup finely chopped peeled apple (about 1 medium) -

14. 1 cup sliced peaches (about 2 small) -

15. 2 teaspoons lemon juice -

16. Topping: -

17. 1/3 cup butter, softened -

18. 2/3 cup packed brown sugar -

19. 3/4 teaspoon ground cinnamon -

20. 1/8 teaspoon ground nutmeg -

21. 1/8 teaspoon ground cloves -

22. 1/2 cup all-purpose flour -

23. 1/2 cup old-fashioned oats -

How to cook deliciously - Summer Harvest Tart

1. Stage

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet.

2. Stage

Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375°.

3. Stage

For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine.

4. Stage

For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats.

5. Stage

Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.