Blushing Fruit Tarts with Amaretto Truffle Sauce
A combination of flavors comes together to create this rich, elegant dessert. Most of the fruits are dried and can be easily available year round. —Denise Pounds, Hutchinson, Kansas
Total TimePrep: 40 min. + chilling Bake: 25 min. + cooling
- 2 cups all-purpose flour
- 3 tablespoons sugar
- Dash salt
- 3/4 cup unsalted butter, cubed
- 2 large egg yolks, beaten
- 1/4 cup chopped almonds
- 3 tablespoons coarse sugar
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- 1 tablespoon sugar
- 1 cup Amaretto, divided
- 1-1/4 cups fresh or frozen blueberries
- 2 teaspoons cornstarch
- 1 cup white baking chips
- 1/2 cup heavy whipping cream
- 3 tablespoons Amaretto
- Place the flour, sugar and salt in a food processor. Cover and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add egg yolks until dough forms a ball. Divide dough into five portions; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
- Roll out four portions into 6-in. circles. Press into 4-in. fluted tart pans with removable bottoms. Trim edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on a baking sheet.
- Bake at 400° for 8 minutes. Remove foil and weights; bake 4 minutes longer. Cool on a wire rack. Meanwhile, crumble remaining pastry; toss with almonds and sugar. Set aside.
- In a small saucepan, combine the apricots, cranberries, cherries, sugar and 3/4 cup Amaretto. Bring to a boil. Add blueberries; cook 10 minutes longer. Combine cornstarch and remaining Amaretto until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Pour into crusts; sprinkle with crumbled pastry. Bake at 400° 10-15 minutes longer or until topping is golden brown. Cool on a wire rack.
- Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in Amaretto. Cool, stirring occasionally. Drizzle over tarts.
Editor's NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts1 tart: 1314 calories, 66g fat (38g saturated fat), 239mg cholesterol, 112mg sodium, 154g carbohydrate (94g sugars, 6g fiber), 14g protein.
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Originally published as Blushing Fruit Tart with Amaretto Truffle Sauce in Taste of Home A+ Recipes from Schools Across America RTL 2013