White Chip Fruit Tart

Monday, Travis and I went to a local farming area around Spokane called Green Bluff. There are 43 small family owned farms and orchards, filled with u-pick and picked fruits and vegetables. Aside from the beauty of the farmland, this area is perched on a high bluff overlooking the city of Spokane and the valley. We enjoyed a gorgeous sunny day, picking raspberries and strawberries till our fingers were stained red, and having a fantastic lunch at an adorable farm store outside next to an orchard filled with almost-ripe pie cherries.



It was sort of a magical day, and as we drove home with the smell of ripe berries filling the car, I began to think of what to do with all this beautiful fruit. Tuesday, however, I realized that many of the berries, being quite ripe, were going to go bad soon if I didn't use them or freeze them. So I froze them, knowing Travis and I would never eat 9 pounds of strawberries in a matter of days! But ever since then, I've had fruit on the brain!

We were having company last night, so I racked my brain for something new to try besides the delicious- but done-before- strawberry shortcake or a fresh strawberry pie. I had almost decided to do the pie when I lit on the idea of a tart instead. I have never made a tart, so it would be fun to try. As I looked at recipes, however, they all called for a "tart pan with a removable bottom"- which I do not have (note to self: buy tart pan with removable bottom). Then I found a recipe which appealed to my practical self- in my Hershey's cookbook, a "White Chip Fruit Tart" which assumed nothing about my owning a tart pan, but simply stated, "press dough onto bottom and up side of 12-inch round pizza pan". Yay! I have one of those!



BUT. But, I did not have white chips or whipping cream. Or cream cheese. Easily remedied. IF. If one of our two convenience stores carried white chips, of which I was not entirely convinced. But, I said a quick prayer and headed to the store in faith. One store is about a 1/2 mile or so from our house, the other is about 2 mi. I went to the closer one first and no such luck. Semi-sweet chips and milk-chocolate chips. Nothing white. On to the next store! I crept into the baking aisle, hardly daring to look and there, to my great delight sat ONE dusty, perfectly sized bag of white chips. On to the dairy case and there, among the taller containers of different grades of milk sat ONE tiny little carton of whipping cream. The cream cheese appeared to be more well stocked. I have concluded that the Lord answers culinary prayers!

Anyhow, this tart was really a snap to make and absolutely delicious to eat, as well as a treat for the eyes! I thawed a few strawberries and raspberries and added a couple of fresh peaches I had on hand and the effect was delightful. The filling is creamy, but not too rich, offset by the delightful natural sweetness of the fruit. A pretty and sweet/tart glaze of pineapple juice, lemon juice, sugar and cornstarch keeps the fruit fresh and shiny looking, so if you make your tart ahead of time, it is kept looking beautiful till serving time!

White Chip Fruit Tart
(printable version)

from the Hershey's Cookbook

makes 10-12 (small) servings (more realistically, maybe 8-10)

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup powdered sugar

1 1/2 cups flour

2 cups (12 oz pkg) white chips

1/4 cup whipping cream

1 pkg (8 oz) cream cheese, softened

assorted fresh fruit, sliced

Fruit Topping:

1/4 cup sugar

1 TB cornstarch

1/2 cup pineapple juice

1/2 tsp lemon juice

Stir together sugar and cornstarch in small saucepan; stir in juices. Cook over medium heat, stirring constantly until thickened; cool.

Heat oven to 300. Beat butter and powdered sugar in small bowl until smooth; blend in flour. Press mixture onto bottom and up side of 12 in. round pizza pan. Flute edge if desired.

Bake 20 to 25 min or until lightly browned. Cool completely.

Place white chips and whipping cream in medium microwave safe bowl. Microwave 1 to 1 1/2 min. or until chips are melted and mixture is smooth when stirred. Beat in cream cheese. Spread on cooled crust. Prepare fruit topping. Arrange fruit over chip mixture; carefully pour or brush topping over fruit. Cover; refrigerate assembled tart until just before serving.