| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 30g | 15g | 52g |
| sugars | fibre | protein | salt |
| 29g | 4g | 6g | 0.05g |
A Taste of the California Sun in Every Bite
As a California native, I’ve fostered a fondness and appreciation for the natural, ripe fruits grown in our blessed valleys. The Chico Fruit Tart is a well-loved recipe in my kitchen that beautifully captures the essence of this sunny state in an irresistible dessert.
For the uninitiated, Chico fruits, better known as Sapodilla, are sweet, grainy fruits rich in fiber, vitamins, and minerals. They’re a Californian treasure, and I love how they add a unique flavor and texture to this classic fruit tart.
Health Meets Comfort with Every Slice
This Chico Fruit Tart recipe effortlessly marries my love for West Coast health-consciousness and hearty American comfort food. The buck-wheat almond flour, natural sweeteners like granulated and brown sugar, coupled with the heart-healthy unsalted butter, create a dessert that stays true to my cooking philosophy. It’s a recipe that puts a Californian spin on homely American fare, and it provides several health benefits too!
Rich in antioxidants, Chico fruits are known for their potential to ward off harmful free radicals. Additionally, their high fiber content could help aid digestion, while their sweetness appeases the harshest of dessert critics. Safely relish in the nourishing goodness of this tart without an ounce of guilt.
A Dessert That Stands On Its Own
You’ll find that the Chico Fruit Tart is extraordinary on its own. Yet, it pairs wonderfully with a broad array of dishes. At brunch, serve it with a refreshing green salad or avocado toast for a well-rounded meal. For dinner parties, a savory roast paired with a side of this tart is sure to leave your guests woefully impressed.
So, whether you’re looking for a dessert to cap off a cozy night in or want to wow your guests at a lavish dinner, the Chico Fruit Tart fits the bill beautifully. It brings to your plate a taste of Californian sunshine, unmatched nutrition, and an indulgence that feels just right!
What You’ll Need
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons of iced water
- 4 ripe Chico fruits (also known as Sapodilla)
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream for topping
- 1 tablespoon powdered sugar for dusting
Method
Step One
Start by making the tart crust. In a food processor, combine 1 cup all-purpose flour, 1/4 cup almond flour, 1/4 cup granulated sugar, and 1/4 teaspoon of salt. Pulse till all the ingredients are well mixed.
Step Two
Add the 1/2 cup of chilled and cubed unsalted butter to the food processor and pulse again until the mixture starts to look like coarse sand. Then, add 1 large egg yolk and 2 tablespoons of iced water. Continue pulsing until the dough starts to come together.
Step Three
Take the dough out of the food processor and use your hands to shape it into a disk. Wrap it in plastic wrap and refrigerate for at least an hour.
Step Four
While the dough is chilling, peel and core the Chico fruits and slice them into thin pieces. Throw them into a bowl with 1/4 cup brown sugar, 1 tablespoon lemon juice, and 1 teaspoon of vanilla extract. Mix well and let them sit to absorb all the flavors.
Step Five
Preheat your oven to 375 degrees F (190 degrees C). Take the dough out of the fridge and roll it out to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Line the crust with parchment paper and fill it with pie weights or dried beans.
Step Six
Bake the tart crust for about 20 minutes, then carefully remove the weights and the paper. Return the crust to the oven and bake for another 10 to 15 minutes, or until golden brown.
Step Seven
Once the crust is ready, arrange the Chico slices on top and bake for another 15 minutes. Leave the tart to cool in the pan on a wire rack.
Step Eight
Before serving, whip up 1 cup of heavy cream until soft peaks form. Spread this whipped cream over the top of the tart, and finish with a dusting of 1 tablespoon powdered sugar. Your Chico Fruit Tart is ready to be served!
