Hearty Tarty Fruit Blend Recipes

MIXED FRUIT TART

Steps:

• For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
• Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
• For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
• Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
• Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
• Serve the tart immediately, or refrigerate for up to 3 hours.

FRESH FRUIT TART

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
• In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
• Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
• In medium bowl, beat yogurt and dry pudding mix with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
• Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

HEARTY TARTY HIBISCUS GRANITA

Steps:

• Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
• Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

HEARTY FRUIT AND OAT SMOOTHIE

Steps:

• Toss into blender.

HEARTY BARLEY AND FRUIT BARS

Steps:

• Combine dry powdered ingredients on a large bowl.
• In a medium sized bowl, combine wet ingredients.
• Pour wet ingredients into dry and stir to combine.
• Stir in fruits and barley until moistened.
• Spread into the bottom of an ungreased 13x9 pan.
• Bake at 350 for 30 minutes or until lightly browned.

HEARTY TARTY FRUIT BLEND

Steps:

• Combine the fruit and juice in a blender, and serve!