Recipes from the Grapevine Cottage

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"I Love You" Fruit Tart

Our gourmet food department queen, Laurel Steffes, made this tart using a jam from Two Cooking Sisters, one of our local jam and salsa producers. She brought it to our 4th of July wine tasting / cook out and it didn't last long!

Tart Shell:

1/4 cup butter
1/4 cup sugar
1 egg beaten
1/2 teaspoon vanilla
1 cup flour


Combine butter, sugar, egg and vanilla in mixing bowl. Beat with mixer at medium speed until well blended. Gradually add flour. Mix well. Cover and chill. Press dough to cover sides and bottom of 8-inch tart pan with removable bottom. Prick well with fork. Bake at 400 degrees for 8-10 minutes or until lightly browned. Cool.

Pastry Cream

2 egg yolks
1 tablespoon sugar
1/4 teaspoon vanilla
1 1/2 tablespoons flour
1/2 cup milk
2 tablespoons butter

Whisk yolks, sugar and vanilla in a medium saucepan. Add flour and stir until well blended. Stir in milk. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Reduce heat and simmer 1 minute. Cool to lukewarm and add butter. Stir until butter melts. Cover and chill.


1/4 cup apricot preserves
1 tablespoon water

Bring preserves and water to boil in heavy small saucepan. Strain into bowl.

To Assemble Tart

Grannie's Garden “I Love You Jam” Raspberry-Dark Chocolate Jam (from Two Cooking Sisters)
Melted Dark Chocolate

Spread the bottom of baked tart shell with a light covering of Grannie's Garden “I Love You Jam” Raspberry-Dark Chocolate Jam (available at the Grapevine Cottage), about 2-4 tablespoons or more, if you like. Spread chilled pastry cream over the jam. Arrange your favorite sliced fruit or an assortment of berries over the pastry cream. Brush glaze over fruit and drizzle with melted dark chocolate, if desired. Chill until ready to serve.