(Photos by Julie Whitman Jones)

We are almost in the merry month of May when Pacifica's own Farmer's Market arrives again, featuring organically grown and delicious, fresh produce. Fresh strawberries already abound in the local grocery stores and there is an abundant array of fresh fruits, including assorted melons, red, green and black grapes, and a variety of pears, apples and citrus fruits. Soon to be appearing on center stage in the next few months will be fresh blackberries, boysenberries and even raspberries.

There's no need to spend a lot of money on fruit for this recipe because you can use whatever fruit is in season, even bananas, which are always in season for this relatively easy to prepare dessert. No matter what the season, you'll always have a reason

to make this fruity and fanciful Fresh Fruit Tart.

(Now say that four times!)

FRESH FRUIT TART

Serves: 8

Ingredients:

1-2/3 cups all-purpose flour

1/3 cup sugar

1/4 teaspoon salt

1/2 cup butter or margarine,

softened

1 egg yolk

2 to 3 tablespoons milk

1 pkg. (8 oz.) Neufchatel cheese

(or cream cheese)

1/3 cup strawberry jam

(or any fruit jam that you prefer)

2 cups assorted fresh fruit*

(*examples: assorted berries, thinly sliced plums, peaches, nectarines, grapes sliced lengthwise, bananas, peeled and sliced kiwi, sliced strawberries. Get creative!)

Optional ingredients, depending on which fruit you choose:

1/4 cup apple jelly, melted for brushing on sliced fruit tart to make it glisten more

1/4 cup slivered non-salted almonds

Dough Preparation: (You will need a 10-inch tart pan with a removable bottom)

Place flour, sugar and salt in a food processor or mixer with a dough hook and process until just combined.

Cut butter or margarine into six pieces and add to flour mixture and then mix until mixture resembles coarse crumbs.

Add egg yolk and only two tablespoons of the milk and keep mixing until dough leaves the sides of the bowl, adding the remaining tablespoon of milk, if

FRESH FRUIT TART
necessary. Shape dough into a disc then wrap it in waxed paper or plastic wrap and refrigerate about 30 minutes until firm.

Preheat oven to 350 degrees and put oven rack in center of oven.

Roll dough out on lightly-floured board or wax paper to 1/4-inch thickness. (I rolled it on lightly-floured waxed paper then lifted the paper when the dough was ready to my ungreased tart pan and flipped it upside down onto the pan, aiming pretty well, I must say!)

Use your rolling pin on top edges of your tart pan to separate the dough that hangs over the edge of the rim so the dough will fit perfectly in your pan. Press lightly onto the bottom and sides of pan.

With the remaining dough, make yourself a mini tart in a greased pie tin, pinching up the sides to contain the filling, since it won't make a complete pie-sized tart.

Bake in the oven for 16 to 18 minutes, until the tart is golden brown. When easy to handle, carefully slide the tart out of the pan and cool on a wire rack so it will cool off much quicker.

Combine Neufchatel cheese (or cream cheese) and strawberry jam in a small bowl and mix well.

Spread evenly over cooled crust(s).

Arrange fruit decoratively over cream cheese/strawberry jam layer. There is no "right" way. Go wherever your inspiration takes you. Create your own personal touch for this festive tart!

If you decided to use the melted apple jelly, brush lightly on top of the fruit and sprinkle with the slivered almonds, if you prefer.

Refrigerate for at least two hours before serving.

You may contact me by email at J_JULIE@WITTY.COM. I always enjoy hearing from you!