Did everyone have a good Independence day? It was a very rainy windy day here as we tried to grill during a hurricane warning, but we managed.
To be festive I made a red, white and blue tart. It was a delcious summer treat made with summer fruits that the kids and adults were big fans of. I don’t often cook with white flour dough but I happen to have some fillo dough in our freezer so I used it to make a flaky crust for the tart. For gluten free options, you could also use the crust from my Strawberry-Lemon Custard Pie or the chocolate crust from my Fruit Tart. This tart is great for BBQ’s because there is no dairy in it to spoil while it sits out.
- 2 Asian Pears, peeled, cored & sliced
- 1/2 Cup Strawberries, hulled & halved
- 1/3 Cup Blueberries
- 2 Tbsp Brandy, divided (optional)
- 1/4 Cup Honey, Sugar or Sweetener of choice
- 1/4 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 2 Tsp Arrowroot Flour
- 1/4 Cup Apple Juice
- 1 Tbsp Water
- 1 Roll Fillo Dough, thawed
- Oil Spray
Thaw fillo dough according to directions and keep moistened with a damp towel. This is very important or it will crumble apart..
Preheat oven to 350 degrees.
In a saucepan over medium heat simmer pears, strawberries, blueberries, brandy, honey, cinnamon and vanilla. Simmer for 10 minutes. Give it a stir every so often.
Combine arrowroot flour, apple juice and water, stir until dissolved then mix into the fruit mixture.
Remove from heat and allow to cool while you prepare crust.
Spray your tart pan with oil.
Lay the sheets of fillo dough in tart pan, one or two at at time. Lightly spray each layer with oil spray as you layer. This keeps them moist and will make them flaky. Once all your layers are in the pan, pour in your fruit mixture.
Bake at for 12-15 minutes until crust is golden brown.