My yummy fruit tart
For
years I have been driving the 50 mile round trip to Aptos and back to buy the
most luscious fruit tarts from a store called The Farm.
The
Farm is a cute little bakery and café with an eclectic gift shop just south of
Cabrillo College. It is mostly famous
for its amazing fruit tarts. The fruit is fresh, and not coated in that thick,
overly-sweet, gelatinous glaze. The base of the tart tastes similar to a cheesecake.
Because
of the Farm’s geographically inconvenient location and the fact that I am a
cheapskate, I just recently tried to make my own.
After
my second imperfect attempt, I thought to myself, “What is that stupid acronym? Oh yeah, K.I.S.S. -- Keep It Simple, Stupid.”
So on my third try, I got it right.
Here
is the 411:
Take
a Trader Joe’s pie crust and lay it down on the bottom of a tart pan. Bake it according to the directions. Take it
out of the oven –duh - and let it cool.
Beat
together with the paddle attachment of an electric mixer one 8 oz. package of
cream cheese, ¼ cup sour cream, 2 tsp vanilla and ¾ cup of sugar.
Beat
them together, some would say cream them together, for a while -- somewhere in
the 4-5 minute range -- then spread evenly over the crust. Slice up your favorite
fruit or combination thereof, and lay the fruit on top of the cream cheese
mixture.
Start
working from the outside in, or from the middle out, or go straight across or
up and down. It don’t make no never mind. It still tastes real good.
Slice
and enjoy, and enjoy even more because you didn’t just spend $24 and a whole
bunch of gas for the indulgence.
My
kids say my tart is even better than The Farm’s, but of course they know they’d
better say that, or I won’t feed them again…ever.
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