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Fresh Peach, Nectarine and Strawberry Tart
Oh how I love Summer, let me count the ways...fresh fruit of every variety I can get my hands on, garden vegetables, flip flops, shorts, Summer sunsets, listening to the children giggling late into the night, swimming pools, ballgames , family barbeques and that is my short list. As my kids get older I cherish Summer more every year, because it means they are growing up and soon my house will be too quiet. (by the way, I never thought I would EVER say that!!!) So, with all of the fantastic fruits available, I decided to try my first tart and use some of my FAVORITES all at one time!! Also, anytime I can mix a little salty, sweet and easy, I am in heaven! Thanks for all of the emails, comments and the catches,(someone caught a recipe type O, good catch!) I appreciate you all taking the time to visit my little blog. Happy Baking, Natalie
Ingredients:
Adapted from My Man's Belly
-1 1/2 cups crushed pretzels(I use only Snyder's GF they don't get mushy)
-3/4 melted butter
-1/2 cup sugar
-8 oz. room temperature cream cheese
-1 1/2 cups powdered sugar
- 1 cup heavy whipping cream
-1/4 tsp almond extract
-Now to the fruit, I would use 4 ripe peaches, 4 nectarines, and 8-10 strawberries.( I however, did not quite have enough fruit because some of my peaches ended up having a really funky texture and "my helpers" were eating the strawberries. So I would make it bigger and fuller.
Preheat oven to 350, bake for 15 minutes. Put a baking sheet underneath just to be safe, so you don't accidentally push the bottom out. Cool completely before adding the cream filling.
Crust:
To crush the pretzels, use a mallet and a gallon bag, or a coffee cup. I used my food processor and it made it way too pulverized.(I like some texture)
-put the crushed pretzels, melted butter and sugar in
a bowl and mix it together with a spoon. Spray the bottom of your Tart Pan, then press the crust into the pan firmly and Bake. While the crust is baking, peel and cut your fruit, then put them in the fridge to rest.
Cream Filling:Use a hand mixer or mixer.
-beat the 8oz. cream cheese, the powdered sugar and the almond together until smooth. In another bowl, whip the Heavy Cream into whipped cream, then mix it in with the cream cheese mixture, use the hand mixer with this too, on low until they are all combined together.
Putting together:
Spread the Cream Filling on the crust, then layer the fruit as you like, keep it in the fridge and serve when all chilled. Top with whipped cream or ice cream. It's DELICIOUS!!!
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Caramel and Chocolate Pretzels
Well, I saw this fantastic combination on Pinterest a few months back, and decided that I had to make this Gluten Free. So, it has taken several different kinds of pretzels, because only Snyder's Pretzels will hold up and not get soggy after 20 min. (trust me I have tried them all) Also, I had to make caramel 4 different ways to find out which one had the right stickiness, and not be too hard. The first couple of batches were WAY too runny and didn't set up, it still tasted good, but oh, what a HUGE MESS!!! The original recipe came from the blog Mama Say What, I have just tweaked it for those of us who are GF. I have fed this to the family, neighbors and gluten full naysayers and no one can tell the difference on the pretzels, Yay Snyder's!!! This is a really easy, and quick recipe that will serve a lot of people. Just one more tasty treat to help me add to Winter insulation, like I need anymore help with that!!! I hope you enjoy it, Natalie
Ingredients:
- 1 bag GF Snyder's pretzels (they only make sticks, I have checked)
-1 1/2 cups brown sugar
-1/3 cup butter
-3/4 cup light corn syrup
-1/4 tsp salt
-1/3 cup heavy cream
-2 bags semi-sweet chocolate chips or 4 cups.
Next turn your oven to 350 degrees
Start out by spraying your sheet cake pan, the 13x17 inch one, with Pam spray. Then lay out all of your pretzels as evenly as possible.
Now we are going to make the caramel, if you have a candy thermometer great, if not that's ok too. Add your butter and brown sugar, salt and corn syrup at a med-med low heat until they melt, then if you do have a thermometer boil tell 220 degrees or soft ball stage. If you do not have one, boil gently until you see all of the brown sugar dissolve, and it starts to thicken and stick. Make sure and stir. Once it is to this stage is should be a nice caramel color, turn off the stove and add the cream. Stir until the cream is incorporated.
Next pour the caramel over the pretzels, spread it with a spatula, then sprinkle the chocolate chips over the top. When you have finished with the chocolate chips throw it in the oven( ok, maybe don't actually throw it!) Bake for 5-8 min. Then spread the melted chocolate chips across the top.
Let it cool on a rack, then either put in in the fridge, freezer, or in my case, I can just set it outside in the 0 degree temperatures we are having, and it cools in minutes.
I personally like mine when it is still cool, so that it is really chewy, but my husband likes it when it is room temperature so it pulls apart more. There is no wrong way to eat this, just try not to eat it all, yourself!!
Fresh Peach, Nectarine and Strawberry Tart
Ingredients:
Crust:
