Fruit Tart

the following recipe is for a fruit tart, traditionally berry. however, as you may guess, i used peaches. the crust is so wonderful and nutty (a mix of hazelnuts, almonds, and pecans) and the slightly sweet cream filling is a perfect bed to summery sweet peaches. a quick brush of orange juice on top of the peaches will keep them from browning.

this tart is amazing with really any fruit. i have used all blueberries before and mixed berries too.

Fruit Tart
(serves 8) adapted from vegetarian times

crust:
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/8 cup sugar
1/4 tsp salt
6 tbs chilled unsalted butter, diced
1 large egg yolk


filling:
1/2 cup mascarpone cheese
1/2 cup nonfat plain greek yogurt
2 tbs raw agave nectar
1 tsp vanilla extract or 1/2 tsp vanilla bean paste
1/4 tsp orange zest
2 cups sliced peaches, skinned
1 tbs orange juice

preheat oven to 350 degrees F.

spread nuts onto non-stick tart pan and roast for 9-12 minutes until just browned. remove and let cool.
pulse roasted nuts, sugar, flour, and salt in food processor until nuts and finely ground. add butter and pulse until a rough meal forms. add egg yolk and pulse until clumps form. pour dough into cooled tart pan and press into bottom and sides of pan about 1/4" thick. pierce all over bottom with a fork and freeze for 30 minutes.

increase oven temperature to 400 degrees F. bake chilled crust for 12-14 minutes until golden brown. remove and let cool completely.

meanwhile, to assemble filling, whisk together mascarpone cheese, yogurt, agave, vanilla, and orange zest. pour over baked, cooled crust. toss peaches with orange juice and lay out slices in a circular pattern until cream is evenly covered. refrigerate 30 to 60 minutes before serving.

can be made up to 3 days in advance. keep in fridge until ready to serve.