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Fruit Tart

This beautiful tart is just what you want for a summer dessert. It’s light and fresh, with a burst of flavor from the fresh fruit. The crust is wonderful for this fruit tart, but it’s also good for other varieties of tart fillings, like lemon or key lime.

MIO Products in Fruit Tart

Chisolm Trail Milling Co. White Whole Wheat Flour – Chisholm Trail Milling Co. is responsible for growing some of the best wheat in the world and turning it into the highest quality flour you’ll find. Chisholm Trail Milling Co. is very involved in the state’s Wheat organizations and is constantly working to innovate and deliver the highest quality products. This flour is the perfect base for this delicious Fruit Tart.

Hiland Dairy Butter – Hiland Dairy has a long-standing history of providing Oklahomans with excellent milk products, including the locally sourced butter used to make this Fruit Tart a delicious and crispy pastry.

Griffin’s Vanilla – Griffin Food Company specializes in liquid food and baking products. Their locally-produced vanilla is easily available and the perfect sweet addition to this Fruit Tart.

Miller Pecan Co. Pecans – Miller Pecan Co. supplies Oklahomans with delicious locally-grown pecans. These pecans make for a great compliment to the fruity blend in this Fruit filled Tart.

Hansen’s Eggs – Hansen’s Eggs are packed fresh daily and sent out for consumers to enjoy. They’ll make your tart turn out perfectly!

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Ingredients

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  1. For the pastry:
  2. 1 1/2 cups Chisolm Trail Milling Co. White Whole Wheat Flour
  3. 1/4 cup sugar
  4. 1 stick Hiland butter, cut into small pieces
  5. 2 teaspoons apple cider vinegar
  6. 1 cup ice cold water
  7. 1 teaspoon Griffin’s vanilla
  8. For the fruit mixture:
  9. 1/2 cup Miller Pecan Co. pecans, coarsely ground
  10. 1 1/2 – 2 pounds assorted fruit (peaches, plums, nectarines), thinly sliced.
  11. 1/2 pint fresh raspberries
  12. 1/4 cup sugar
  13. 1 Hansen
  14. 1 tablespoon sugar
  1. Make a pastry crust: Place the flour, sugar and butter in a food processor, and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until dough just begins to form. Turn out onto a clean surface, and gently bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  2. Preheat oven to 400 degrees. Roll out the pastry between 2 sheets of nonstick baking paper to a 14- by 16-inch oval, and about ⅛-inch thick. Place on a large lightly greased baking tray lined with nonstick baking paper.
  3. Spread pastry flat and sprinkle with ground pecans, leaving a 5-centimeter border.
  4. Place the stone fruits and sugar in a large bowl and toss to coat. Top the pecans with the fruit mixture, discarding any excess liquid, and fold over the edges of the pastry, pressing lightly to seal.
  5. Brush the pastry with the egg and sprinkle with sugar. Refrigerate for 10 minutes or until firm. Cook for 30 minutes or until the pastry is golden. Set aside to cool for 10 minutes. Serve with Hiland Vanilla Ice Cream.

Find it online: https://www.miocoalition.com/recipes/fruit-tart/