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Fruit Tart

This tart is light but still rich so don't be fooled when cutting a slice -- go easy -- and don't be tempted to add whipped cream or ice cream though perfect for many fruit desserts.

I used fresh small red plums with fresh blueberries but any stone fruit(s)/berries or combination will work.

Preheat oven to 350 degrees.

Crust Line a deep dish pie dish with stale (a bit dry but not hard) slices of Cinnabon Bread, cinnamon rolls or ring (I found a sticky cinnamon roll ring w/walnuts at a local grocery)to form a 'crust' for the tart. It will look messy.

Filling Combine and whisk: 2 large eggs 1/2 cup sugar pinch of salt

Add in and whisk until smooth: 2 cups half-and-half 1 cup soft cream cheese 1/2 - 1 tsp lemon or lime zest 1 tsp lemon or lime juice Enough fruit to cover top of tart to your liking.

After lining pie dish with bread/slices of cinnamon rolls pour in the filling. Since the bread/rolls should be stale ...See More


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