Randy’s Easy Summer Fruit Tart

This is an easy recipe I concocted for a quick summer dessert. I prefer the Easy Bake butter crust, but if you don’t want to hassle with baking use the graham cracker crust.

No-Bake crust: 1 ¾ graham crackers; ¼ - ½ ground nuts (optional); ½ melted butter

Easy Baked butter crust: 1 1/3 cup flour; 1-stick butter; 1-egg yolk; 3-tbs sugar.

Filling: Use your favorite lemon curd recipe, or pastry cream. For this demo I used a cream cheese filling: 1 ½ packages of cream cheese; 1/3 cup sugar; pinch of salt; 1 tbsp lemon juice; 1-cup whipped cream

Fruit: You select the fruit of your choice (e.g., strawberries, plums, grapes, raspberries etc).

Glaze: ¼ cup Apricot or Grape jelly melted with a tbs of water.

Use a 12 or 13-inch removable bottom tart pan. If you use the butter crust, mix all the ingredients above. Press the dough into the tart pan, and bake at 450 degrees for 11-13 minutes until golden brown. Remove and cool. Note: for graham cracker crust. Simple mix and press into pan. As the melted butter cools, it will form it’s shape.

Mix the filling. Spread into cooled shell butter shell, or graham crackers. Arrange fruit on top of filling. Glaze with melted jam. You can chill up and serve the next day, or you can eat it immediately, since the filling is very firm.