Summer Fruit Tart

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Summer Fruit Tart

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Summer Fruit Tart
This breakfast or dessert has everything one would expect from a summer tart: a buttery crust, a creamy center with colorful fruit topping. It’s completely customizable, add any fruit you desire.
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Instructions
  1. Line a strainer with paper towels and set strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; place in refrigerator for at least 6 hours or overnight. Discard liquid, place yogurt in a med bowl.
  2. Preheat oven to 350 degrees. Pulse the graham crackers in a food processor to get fine crumbs. Add the melted butter, salt and water; pulse until the crumbs are moistened.
  3. Grease a 9-inch tart pan with butter. Press the crumb mixture into tart pan, going up the sides a but. Bake until browned, 9 or 10 minites, a few cracks are not a problem. Let it cool completely
  4. Mix honey and lemon zest to the yogurt. Transfer the yogurt mixture to the crust, spreading it carefully, not to break crust.
  5. Arrange fruit on top, place back in fridge for 4-6 hours. Serve

Rice Salad

dijon vinaigrette

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Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few.