white chocolate-fruit tart

 

This is beyond simple for such a special dessert. I have learned over the years to be less concerned about the number of ingredients and more concerned over the number of steps. This is manageable in both respects. 

1 disc pie crust (refrigerated or homemade)

1/2 cup white chocolate morsels

1 tablespoon half-n-half

1 plum, halved and sliced

1 apple, halved and sliced

1/4 cup blueberries

Juice of half a lemon

1/4 cup apricot preserves or orange marmalade

1 tablespoon water

1 tablespoon turbinado sugar

Preheat oven to 350 degrees. 

Roll dough to a 12" circle on a lightly floured surface. Fit into a 9" tart pan with removable bottom. Trim off excess pastry. Pierce bottom of pastry with a fork; freeze 20 minutes. Bake at 350° for 15 minutes or until lightly browned. Cool in pan on a wire rack.

Combine white chocolate and half-n-half in a small microwave-safe bowl; microwave on HIGH 30 seconds. Stir and repeat in 15 second intervals until smoothly melted. Spread over bottom of tart crust. 

Arrange sliced plum and apple on white chocolate in spoke-like pattern. Combine lemon juice, preserves and water in a small bowl and microwave for 15 - 25 seconds or until warm; stir well. Brush on fruit and sprinkle with sugar. 

Bake for 30 minutes or until apples are tender.