Life has been pretty busy around here lately. I’ve been working lots and getting ready for summer classes to start (ugh.) I have to say, while school over the summer does sound like a total drag, I actually have missed taking classes since I came home from Rhode Island. Call me crazy right?? But on to bigger news. Recently my mom has “hooked up” (we really need to teach our parents that the term “hooked up” has changed since their generation) with an old friend from years ago that she hasn’t seen in forever! Tonight, both families trekked to our neighborhood park for a picnic dinner, lots of laughs, and for the most important part, this fruit tart! Okay, maybe not the most important part, but hey. Gotta give some love to the dessert, too. Cheers to rekindling friendships and to many more memories to come!
Also, this tart was devoured before any pictures of it OUT of the pan were taken…whoops.
for the crust:
1 1/4 cups almond meal
1 cup pitted dates
1 teaspoon melted coconut oil (or butter)
Yes, it’s really this simple. To make the almond meal, simply place toasted almonds into the food processor and pulse until you have a finely ground flour, but NOT almond butter. There’s a fine line that you definitely don’t want to cross here. Pour into separate bowl to reserve. Next, add the dates to the food processor and let ‘er rip until a ball is formed. Add back the almond meal and pulse everything together until well combined. Add coconut oil and pulse a couple more times just to incorporate it. Brush a 8-9 inch springform tart pan with extra melted coconut oil and press crust mixture evenly into pan, making sure to get the sides as well. Place into a preheated 350 degree oven for 10 minutes. Remove from oven and let cool completely before filling.
for the filling:
12 ounces softened cream cheese
1/2 teaspoon vanilla extract
1 1/2 cups marshmallow fluff
1 tablespoon apricot preserves
Beat first 3 ingredients together in an electric mixer until combined. When completely mixed, pour into prepared tart crust and top with fruit of your choice. In a small saucepan or in the microwave, melt the apricot preserves so it becomes more of a liquid. Using a pastry brush, “paint” the preserves on top of the fruit for added yumminess and a beautiful shine! Place in fridge for at least 3-4 hours to set up and chill. Enjoy!
*note: I made my own fluff by following this recipe from the blog growing up gabel
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon salt
2 large egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract.
In small saucepan, combine sugar, corn syrup, water and salt. Set aside. In a bowl of an electric mixer with a wire attachment, beat together egg whites and cream of tartar on low to medium speed. The goal here is to have the egg whites whipped to soft peaks as soon as the sugar mixture is at the correct temperature. Place sugar mixture on medium heat and stirring occasionally, heat until boiling and when it hits 240 degrees (using a candy thermometer), slowly, i mean slowly, pour a little bit at a time into the whipping egg whites. Be very careful, as we want marshmallow fluff, not an egg white omelet. Once all of the sugar mixture is in the egg whites, turn the mixer on medium-high for about 5 minutes. Then add the vanilla. Continue to beat on high for an additional 2-3 minutes or until shiny and marshmallow-fluffy. That’s totally a word, right? Use immediately or store in an airtight container.