Fruit Pie and Tart Filling Recipe

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Fruit Pie and Tart Filling

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is intended for use with a single pastry crust or tart shells, prebaked. Use only fresh fruits when in season and buy local!

3 1/2 - 4 cups finely diced fresh fruit such as strawberries, raspberries, peaches, apricots, rhubarb, pears or apples
1/2 to 1 cup sugar, depending on sweetness of fruit
zest of 1 lemon
juice of 1 lemon
3 to 4 tablespoons cornstarch
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract or vanilla paste

prebaked pastry crust or tart shells
whipped cream, optional of course

Using your very SHARP chef or santoku knife, slice or dice fruit into chunks. Place in a batter bowl, using about 4 cups of fruit total. Feel free to mix the varities of fruits as available. Add sugar, lemon zest, lemon juice, cornstarch, and nutmeg. Microwave, uncovered, on high 3 minutes. Stir to mix all ingredients thoroughly. Microwave 3-4 minutes more or until thickened and glossy. Gently stir in vanilla. Cool slightly and then spread or dollop fruit mixture into baked pie crust or tart shells. Cool completely. Serve garnished with whipped cream, if desired.

Recipe created 1995-01-01.