The Dish with Anita: Stacked fruit tart - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Stacked fruit tart

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SAN DIEGO (CBS 8) - This is a fresh fruit dessert recipe that can be made the day before and assembled just before serving. It is almost effortless. This recipe is a variation of a dessert I came up with when I had to plan a last-minute dinner party. I hope you enjoy it -- bon appétit!


3 cups fresh or fresh frozen sliced peaches (if using frozen thaw and drain first)

1/2 cup each: fresh black berries, blueberries, raspberries*

2 tbsp brown sugar

2 tbsp Cointreau or Grand Mariner

1 tsp vanilla

1 tbsp lemon zest

2 thawed puff pastry sheets

1 egg, beaten with 1 tbsp water or milk

3 tbsp sanding sugar

1 small box of French vanilla instant pudding

2 cups heavy cream, divided

4 tbsp agave syrup light amber, divided

1/4 tsp cream of tarter

Fresh mint

Baking sheet parchment paper


Place peaches and berries in a large mixing bowl and add brown sugar, Cointreau and

vanilla in a small mixing bowl and stir until sugar has completely dissolved. Pour over fruit and gently toss to evenly coat place in fridge. (*you may want to add raspberries just before assembling since they can in sometimes break apart).

Make pudding according to package instructions less 1/2 cup of milk and place in fridge.

Place 2 cups of very cold heavy cream in cold glass or metal mixing bowl, add cream of tarter and whip until peaks begin to form. Gradually add the agave syrup and whip until stiff peaks form. Cover bowl with plastic wrap and place in fridge.

Unfold puff pastry sheets onto a lightly dusted cutting board, pressing together any cracks. Using a 3- or 4-inch cookie or biscuit cutter, cut out circles of the puff pastry (cut close together to avoid waste). Place circles on parchment-lined baking sheet and using a fork, poke holes into each circle -- this will prevent the pastry form being too puffy.

Brush each circle lightly with the beaten egg and lightly sprinkle each circle with sanding sugar.

Cook according to package instructions until lightly brown. When done remove from oven and let completely cool before using. **Drain fruit, add lemon zest and toss to combine. Place the liquid into a small sauce pot and heat on medium until liquid reduces to a somewhat thick syrup. Remove and let cool.

Gently fold 1 to1 1/2 cups of the whipped cream into the pudding. Place one cooled puff pastry round onto a serving dish and place 2 tbsp of the pudding mixture on top and smooth almost to the edge. Place some of the fruit mixture on top and add 1 teaspoon of the syrup. Place a small dollop of pudding mixture on top, then place another pastry round on top and gently press down. Repeat first step, top with whipped cream and drizzle with the cool syrup. Top with a sprig of mint and serve.

Cooking Tip"

**If you don't get enough juice off of the fruit when drained you can increase the liquid by adding 1 cup apple or pear juice 2 tbsp brown sugar and 2 tbsp Cointreau the heat according to instructions

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