Breakfast Fruit Tart

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
245
protein 
6 g
sodium 
89 mg
carbohydrates 
39 g
fat 
9 g
fiber  
3 g
cholesterol 
47 mg
Servings 
8
Ingredients 

¼ cup unsalted butter
¼  cup cream cheese
½ cup cane sugar
¼  tsp sea salt
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
3 med plums, sliced
1 cup blueberries
1 lg egg
1 Tbsp cane sugar

Instructions 
  1. Preheat oven to 325F. Lightly spray a 10-inch tart pan with canola oil and lightly dust with all-purpose flour.    
  2. In a food processor, combine butter, cream cheese, ½ cup sugar and salt and process until mixed. Add flours and process until mixture is crumbly and will not form a ball.
  3. Press mixture into prepared tart pan to form a crust.
  4. Arrange plum slices around outer rim of tart and spread blueberries in the middle of the tart.
  5. In a small bowl, combine egg and 1 Tbsp sugar and beat until mixed. Pour over fruit.
  6. Bake tart for 40 minutes, or until crust is golden and fruit is cooked. Cool and slice into 8 slices.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.