This easy-to-prepare recipe from our friends at Miele can be adjusted based upon the best fruits in season.
Cooking Time: 30 Minutes
Preparation Time: 45 Minutes
Ingredients
Shortbread Crust
- ½ cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- ¼ teaspoon vanilla
- 1 cup all-purpose flour
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla
Fruit Topping
- About 3 cups fresh fruit, such as berries, peaches, or plums, sliced small if large
- Apricot preserves or apple jelly
- Freshly squeezed lemon juice
Directions
Shortbread Crust
Heat oven on Convection Bake mode to 325° F. Use an electric mixer to cream butter and sugar until fluffy. Mix in vanilla. Add flour and mix until a dough forms. Pat dough into a flat disc and press it evenly into a 9-inch tart pan with a removable bottom.
Bake until lightly browned, about 15 minutes. Set aside to cool. (Crust can be made up to two days ahead. Wrap tightly in foil when cool and refrigerate.)
Cream Cheese Filling
Use an electric mixer to beat cream cheese and sugar together. Add egg and vanilla; then beat until fluffy. Pour filling into baked crust. Bake at 325°F until just set, about 20 minutes.
Assembling Fruit
Cool tart for a few minutes. Arrange fruit in a decorative pattern on top of the torte, anchoring each piece by pressing it slightly into the soft cheese filling.
If using apricot preserves, heat them slightly in a small saucepan. Strain and discard the pieces. Place strained preserves or apple jelly in a saucepan along with a squeeze of lemon. Bring to a boil over moderately high heat. Brush glaze over fruit. Chill tart until cream cheese filling is firm, about 3 hours.
Additional Information
The torte can also be baked in the speed oven on the “Convection Bake” mode. Serves 8 to 10
Recipe courtesy of Miele.
