Extra Dry Sparkling Wine & Fresh Fruit Tart Recipe
April 2012 Wine & Food Pairing Recipe
April’s featured wine is our
2008 Extra Dry Sparkling Wine
Residual Sugar: 0.7%
Alcohol Content: 12.0%
Our Extra Dry is a Chardonnay based sparkling wine with just a hint of sweetness. Extra Dry translates to slightly sweet in this sparkler. Not too dry, not too sweet, it would be just right for Goldilocks! Pair this sparkling wine with a sweet treat (see above) or with fresh fruit.
April’s featured food recipe comes from none other than Paula Deen from The Food Network.
For the full recipe & video click here.
Crust: 1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling: 1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping: Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze: 1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish
1. Preheat the oven to 350 degrees F.
2. For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
3. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
4. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
5. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
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