More Great Recipes: Tart

Fresh Fruit Flan

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Member since 2016

Serves 8 | Prep Time 30 | Cook Time 25


2/3 cup (150 mL) almonds, toasted
6 tbsp (90 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1 egg
1 cup (250 mL) Robin Hood® Original All Purpose Flour

1/4 cup (50 mL) Smucker's® Pure Strawberry or Apricot Jam
8 oz (250 g) cream cheese, softened
1/2 cup (125 mL) sifted icing sugar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) whipping cream
3 cups (750 mL) fruit (strawberries, raspberries, blueberries, grapes, kiwi, apricots)

1/2 cup (125 mL) Smucker's Pure Apricot Jam
1 tbsp (15 mL) lemon juice

Preheat oven to 350°F (180°C).

Crust: Process almonds in food processor until finely ground. Cream butter, sugar and egg in large bowl using an electric mixer until blended. Mix in flour and almonds thoroughly. Press dough evenly into sides and bottom of 9" (23 cm) tart pan with removable bottom to form a shell.

Bake in preheated oven for 20 to 25 minutes, or until golden. Cool.

Filling: Spread jam evenly over crust.

Beat cream cheese, icing sugar and vanilla together until smooth in large bowl using an electric mixer.

Whip cream to stiff peaks in small mixing bowl. Fold into cheese mixture. Spread evenly over jam.

Arrange fruit attractively over cheese mixture. Serve immediately or glaze.

Glaze: Melt jam and lemon juice together in saucepan until smooth. Brush over fruit. Chill until serving but serve at room temperature for maximum flavour.

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