When I entertain, I love to serve a fruity dessert. Few can resist a dessert topped with fresh fruit. Berries are in season and this Pesach (Passover) fruit tart can be made with your favorite assortment of berries and fruit.

I made mine using a combination of frozen blueberries, strawberries and cranberries.  I topped mine with a mango rose.  This tart is simple to prepare and is a show-stopper.

It is simple, delicious and gorgeous.

INGREDIENTS

Choose either Crust 1 or Crust 2

Crust 1

1 cup nuts, finely ground
1 teaspoon vinegar
pinch of sea salt or kosher salt
¼ teaspoon cinnamon
1 stick unsalted melted butter or margarine
2 tablespoons granulated sugar (optional)

Crust 2

1 can macaroons, crushed or ground
3 tablespoons melted butter or margarine
1 teaspoon vinegar
pinch of sea salt or kosher salt
¼ teaspoon cinnamon

Filling
3 cups of fresh or frozen berries, soaked and rinsed
1/2 cup sugar
1/2 teaspoon cinnamon

Mango rose garnish

1 firm mango

confectioners sugar

 

 

DIRECTIONS

Preheat oven to 375 degrees F.  Remove bottom from tart pan and trace circle onto parchment paper. Cut out parchment circle and line bottom of tart pan.

Choose a dough and combine all ingredients in the food processor. Pulse until combined and crumbly. Using a rubber spatula, press dough onto the parchment lined tart pan bottom and up the sides.

Combine rinsed berries with sugar and cinnamon and toss. Spoon berry mixture into tart pan, placing thickest layer of berries in the center of the tart.

Bake for 30 – 40 minutes in oven or until the berries are bubbly. Remove from oven and allow to cool for a few minutes.

If garnishing, using rubber spatula to level berries so that the top of the tart is smooth.

Mango rose garnish

Optionally, add mango rose design to top of the tart.  Peel mango peels off of mango with vegetable peeler.  Discard mango peels.  Continue to peel mango, creating thin rose petals. Once the mango pit is bare, rotate mango, peeling rose petal shapes off of the other side.

You should have 30 to 50 mango peels.  Some peels will be wider and others narrower.

 

Use one of the longest mango petals and roll up to create a rose bud as the center of the mango rose.  Continue to place mango rose petals around center, overlapping slightly.  Place wider peels round center, rotating the mango rose until complete.  Use narrower peels at the outermost part of the rose.

Sprinkle a thin layer of confectioners sugar on tart before serving.

Wow!