Fruit Tart

I made a fruit tart for my sister's birthday this weekend. It was DELICIOUS--the perfect summery dessert, and very light. The crust doesn't have any sugar, and the filling is made without cornstarch (which most tart recipes contain). But don't let you turn you off from giving it a try. It's perfectly sweet and yummy.

The Recipe is for a Blueberry Tart (from eatingwell.com) , but we put all kinds of fruit on top to add flavor and color. These were my results:

Ingredients

Crust

• 1/2 cup walnuts, lightly toasted (see Tip)
• 1 cup graham cracker crumbs, preferably whole-wheat (see Note)
• 1 large egg white
• 1 tablespoon butter, melted
• 1 tablespoon peanut or canola oil
• Pinch of salt

Filling

• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided (instead of using maple syrup, I went a step further and used sugar)
• 2 cups fresh blueberries (also kiwi, blackberries, raspberries and strawberries)

Preparation

1. To prepare crust: Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Tips & Notes

• Make Ahead Tip: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan (or a spring-form pan)

• Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.