235 Barossa Fruit Tart

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    8

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 8 portions U.S.A. Imperial Metric
Pastry:
Flour (all-purpose) 3 cups 12 oz. 360 grams
Salt Pinch Pinch Pinch
Butter 1 cup 8 oz. 240 grams
Superfine granulated sugar 4 tbsp. 4 tbsp. 60 grams
Eggs 2 2 2
Vanilla To flavor To flavor To flavor
Filling:
Cream cheese cups ½ lb. 240 grams
Egg yolks 2 2 2
Sour cream 4 tbsp. 4 tbsp. 60 grams
Confectioners’ sugar 1 tbsp. 1 tbsp. 15 grams
Kirsch 2 tbsp. 2 tbsp. 30 milliliters
Fruit for garnishing:
Cherries (cooked) ½ lb. ½ lb. 240 grams
Prunes (stoned) ½ lb. ½ lb. 240 grams
Apricots (halved) 1 lb. 1 lb. 500 grams
Peaches (halved) 2 lb. 2 lb. 1 kilo
Glaze:
Kirsch 2 tbsp. 2 tbsp. 30 milliliters
Fruit juice 2 tbsp. 2 tbsp. 30 milliliters
Red currant jelly 1 cup 8 oz. 240 grams

Method

Method of Preparation

Make pastry—separate eggs—measure ingredients for filling—prepare fruits—measure ingredients for glaze.

Method of Cookery

  1. Pastry. Mix butter with flour and salt—add sugar and the eggs—mix until smooth and add the vanilla. Form the pastry into a ball and allow to stand in a cool place ½ hour. Roll out to fit 13-inch flan tin (the base of which has been lined with aluminum foil) and cook 25 minutes in a 375°F. oven. Allow to cool thoroughly.
  2. Cream cheese filling. Beat cream cheese with egg yolks, sugar, and sour cream until smooth. Flavor with kirsch and spread on tart case.
  3. Garnish. Place the fruits around the tart (peach halves, prunes, apricots, and cherries) in a decorative manner.
  4. Glaze. Heat jelly and fruit juice until boiling. Add the kirsch and allow to cool 1 minute. Pour over fruit and allow to set.