The California Table Grape Commission sponsored a challenge to The Recipe Redux to share with our readers that grapes, that satisfying fruit that we enjoy all summer, can be a part of our fall and winter healthy eating routine too! Everyone enjoys Grapes from California fresh off the vine, but they can also be added to our favorite fall snacks and recipes for a colorful twist and nutritional boost. From salads and smoothies to sandwiches and sweets, Grapes from California are the one ingredient that can change everything for the better this fall!
“By posting this recipe I am entering a recipe contest sponsored by the California Table Grape
Commission and am eligible to win prizes associated with the contest. I was not compensated for my
time.”
I always oooh and ahhh at those magnificent fruit tarts that are in the glass cases in bakeries everywhere.
They can be pricey so I decided to make an easy version that can be whipped up in just a little over 30 minutes. I choose to use three fruits because I made four individual-sized tarts and used the three most popular fruits that an Ambrosia salad is known for, grapes, pineapple, Mandarin orange slices with a dusting of toasted coconut.
They can be pricey so I decided to make an easy version that can be whipped up in just a little over 30 minutes. I choose to use three fruits because I made four individual-sized tarts and used the three most popular fruits that an Ambrosia salad is known for, grapes, pineapple, Mandarin orange slices with a dusting of toasted coconut.
This may look decadent (and it is!) but it is also low fat and pretty healthy with the fruits.
Still not convinced, how about some persuasion? Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.
Not being a baker, I am always happy to create desserts with the least amount of preparation as possible and I totally succeeded with this version. A press in crust that requires no rolling or refrigeration and a mere 15 minutes of bake time. Yes, it's that easy AND flaky and flavorful. How is that possible?
You can bake off the crusts ahead of time and fill them just before serving.
I have two in my fridge right now. They are dessert for us tomorrow when The Nudge gets home. He's gonna love this! You will too.
makes 4 (4") tarts or 1 (8") tart
* 1 (8oz) brick 1/3 less fat cream cheese
* 1/2 cup fat free sweetened condensed milk
* 1 crust (recipe follows)
* Can of Mandarin orange slices, drained on a paper towel
* Pineapple tidbits, also drained
* 12-16 white grapes, cut in half width wise
* Maraschino cherries
* Toasted coconut
1. Press crust mixture into tart pan (1/4 for small tarts) and place a piece of foil along with pie weights, into the crust. Bake for 12 minutes at 350°. Carefully remove the foil and bake for an additional 5 minutes. Remove and cool completely.
2. While crust is baking, place the cream cheese and condensed milk in a stand mixer and beat on high until combined. Pour 1/4 of filling in each of small tarts and all of the filling into large tart. Evenly spread to edges.
3. Decoratively place the fruit on the top and sprinkle with coconut.
4. Refrigerate for 2 hours or overnight.
Buttermilk Crust
makes enough crust for 4 small tarts and 1 (8") tart
* 1 cup AP flour
* 1/4 teaspoon baking powder
* 1/2 cup lard
* 1/2 cup butter, room temperature
* 1 teaspoon sugar
* 2 tablespoons buttermilk
1. Place all the ingredients for the crust into a food processor (or hand mixer) and pulse until a ball starts to form. Remove the dough and with the help of plastic wrap, press the dough into an 8" tart pan and up the sides or divide the crust dough into 4 equal parts and press each one into 4" tart pans.
Since I always have the ingredients to make these at a moments notice, I can add and subtract any fruits I have on hand but I always have grapes in my refrigerator. Add a little color to your holiday meals this winter and if it makes you feel better, I give you permission to add a few miniature marshmallows.
You never disappoint with your ReDux recipes, Susan! This is gorgeous and I guess now I am a fan of Ambrosia if I could eat it this way :)
ReplyDelete