Fruit and Herb Tart
This elegant tart is a fresh-tasting surprise. Serve it after a dinner cooked on the grill.
INGREDIENTS | SERVES 6 TO 8
- 1 refrigerated pie crust
- 1 peach, peeled and sliced
- 1 pear, peeled and sliced
- 1 apple, peeled and sliced
- ⅓ cup pear nectar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh mint
- ¼ cup sugar
- ⅛ teaspoon cardamom
- ⅓ cup chopped pistachios
Warm pie crust according to package directions. Place in a 10″ tart pan and press onto bottom and up sides. Press a rolling pin over the top of the pan to remove excess dough. Place in freezer.
Set peach aside. In medium saucepan, combine pear, apple, and pear nectar; simmer 5 minutes. Drain fruit, reserving liquid, and set aside with peach slices.
In same pan, combine reserved liquid, lemon juice, cornstarch, thyme, mint, sugar, and cardamom; simmer until thickened.
Place fruit in tart shell, arranging in a pattern. Pour nectar mixture over all and sprinkle with pistachios.
Bake tart for 25 to 35 minutes until crust is golden brown and filling is bubbling. Remove from oven, cool on wire rack 1 hour, and slice into wedges to serve.
