One of the lovely things about summer is that fruits of all sizes and shapes come into season. Check out the Union Street Farmers Market on Wednesday afternoons from 4 to 7pm for some of the freshest berries, melons and vegetables in the Gainesville area. Once you've got some flora that tickles your fancy, try this simple tart recipe for a quick, elegant summer dessert. Enjoy!
Easy Summer Tart
1 large peach, sliced
2-3 plums, sliced
1 nectarine, sliced
1/2 c. raspberries, each cut in half
1 8oz. package Neufchâtel cheese at room temperature
1 package frozen pastry dough (or see recipe here)
Unroll a circle of pastry dough and place on an un-greased cookie sheet, preferably one without sides.
If you've let the cream cheese sit out, it should be soft enough to spread across the surface of the pastry dough. Use just enough to cover to the edges, leaving about a half an inch rim.
Beginning at the center, fan out the thin slices of fruit, alternating between types for color and flavor. Dot the raspberries where they will fit: inevitably there will be some odd places where the sliced fruit doesn't meet. The tang of the raspberries will give the tart a nice zing, too, since the stone fruit will be of a milder flavor.
When finished, drizzle honey over the top of the tart and sprinkle with cinnamon. Fold over the edge to make a simple crust: this will help to hold the fruit and their juices in, too.
Bake in the oven at 350F for about 20 minutes, or until the pastry dough is cooked through and golden brown.