Harvest Fruit Dessert Recipes

Steps:

• 1. In a large bowl, combine all ingredients. Stir until thoroughly mixed; do NOT beat.
• 2. Turn into greased 8x8x2" pan. Bake in 400-degree oven for 40 minutes, or until apples are tender (test with fork).
• 3. Cool slightly. Cut into squares. Serve warm or cold with whipped cream, cream, or vanilla ice cream.

Steps:

• Heat oven to 375°F.
• Beat butter and 1/3 cup sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese and 1/4 cup sugar in medium bowl with mixer until blended. Add 1/4 cup nuts, orange zest and juice; mix well. Add egg; beat just until blended. Spread onto bottom of crust; top with fruit. Drizzle with syrup; sprinkle with remaining nuts.
• Bake 40 min. or until center is almost set. Let stand 5 min. Run knife around rim of pan to loosen dessert; cool before removing rim. Refrigerate dessert 4 hours.

Steps:

• The morning before you want to make the tart, remember to put the butter in the freezer - try wrapping it in foil first (it will keep it colder when you hold it to grate later).
• To make the pastry, mix the flour in a big bowl with a good pinch of salt and 2 tbsp of the sugar. Using a coarse cheese grater, grate in the butter, trying to hold it as little as possible so that it doesn't warm up too much, and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir with the knife to make sure all strands of butter are coated in the flour, then quickly stir in 150-175ml of very cold water. Lightly bring the pastry together with your hands, wrap in cling film and chill for 30 mins.
• Layer all the fruit in another bowl, sprinkling over the sugar and cornflour as you go. Add the orange zest and give everything a light mix. Set aside until your pastry is ready.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Lightly dust another baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. If you want, use a small, sharp knife to cut a pattern around the edge of the pastry.
• Give the fruit another mix, then pile into the middle of the pastry, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Whisk the egg white until very frothy. Using a pastry brush, brush the froth all over the pastry. Dredge over the remaining granulated sugar, and sprinkle a little more over the fruit. Lift onto the heated sheet and bake for 35 mins until the pastry is golden brown and crispy. Serve straight from the oven with lashings of custard or, if you're feeling really wicked, some Cornish clotted cream.

Steps:

• Heat oven to 375°F Process margarine and 1/3 cup sugar in food processor until fluffy. Add flour; process until blended. Press onto bottom and 2-inch up side of 9-inch springform pan.
• Beat cream cheese and remaining sugar until well blended. Stir in 3 tablespoons syrup and egg. Spread on crust. Top with fruit; sprinkle with pecans.
• Bake 40-45 minutes or until center is almost set. Let stand 5 minutes. Run knife around rim of pan to loosen; cool before removing rim. Refrigerate 3 hours. Drizzle with remaining syrup just before serving. Refrigerate leftovers.
• TIP: Top each piece wirth a dollop of thawed Cool Whip Topping or Whipped Cream.
• NOTE: If using a dark nonstick springform pan, reduce the oven temperature to 350°F.