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Summer Fruit Tart

Summer Fruit Tart recipe
photo by:kraft
I made this today but used black plum's & 1/8 tsp. almond extract in the filling. I also used golden brown sugar in the crust. It look's beautiful !
posted by
s-chapstick
on 8/21/2011
time
prep:
15 min
total:
2 hr 15 min
servings
total:
8 servings
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posted:
10/22/2012
out of this world.I have never tasted a better tart than this one.I had one problem the crust was sticking to the the pan and I couldn't take it out as I was serving it so most of the crust remained stuck to the tart pan .But the taste was awesome !!
posted:
8/21/2011
I made this today but used black plum's & 1/8 tsp. almond extract in the filling. I also used golden brown sugar in the crust. It look's beautiful !
posted:
8/13/2008
My family thought I was a rockstar when I made this they loved it. It was easy to make and it was really good.
posted:
5/11/2008
I have made this tart several times and it is always a huge hit. It is light and refreshing- perfect for summer! The almond crust is the best part.
posted:
8/4/2007
I have made this dessert twice, and both times it was delicious. It is very elegant looking and quite tasty. I am pleased with this recipe.
posted:
10/13/2005
It's good to find fresh fruit recipes--seems like blueberries, peaches, strawberries, raspberries all come into season with all at the same time and there's not enough good recipes to take good advantage of the season.
posted:
9/13/2005
Delicious and very easy. I only had peaches, and even forgot to sprinkle the almonds on top, but it still turned out great.
posted:
8/10/2005
I think 8 oz cream cheese is not enough
posted:
7/29/2005
It was spectacular to look at - looks professionally made- and the taste was also spectacular! Quick and easy to make.
posted:
7/19/2005
I loved this tart. It is easy to make and looks like made by a pro. Besides it is delicious. The only thing I did not like that much was the blackberries because they have like little seeds. So, the next time I make it, I'll use only peaches for the hole tart.
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