Start your week off with something sweet, like this adorable little tarts from Fruute. They’re just so beautiful – and I love that some of them even have a little macaron on top! If you’re in LA, I guess you could actually order these minis for a party, but for those of us who aren’t, I’m just going to pretend I have a tray of these to get me through a rough Monday.
Hope everyone had a fun holiday! I’m going to share this recipe for a fruit torte with vanilla whipped cream still, because it’s great with any fruit, and not just in the shape of a flag. I’d love to try it with some farmer’s market peaches and blackberries. It’s sure to be a summer party hit!
Fresh Fruit Torte
Adapted from Magnolia Bakery
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 16 oz carton of strawberries
- 1/2 pint carton blueberries
- 1 tablespoon mix of cinnamon and sugar
- Preheat oven to 350° and grease a 9″ round springform pan.
- In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
- Add the flour, baking powder, and vanilla extract and beat until incorporated.
- Pour batter into prepared pan. Spread fruit out evenly (or in a nice little flag pattern) over batter. Sprinkle with cinnamon sugar. (Note, most of the strawberries and blueberries sunk into the batter when baking, so I topped it off with more strawberries right after baking. They sunk in the warm cake and added a great extra fruit layer.)
- Bake for about 40 min or until golden brown. (Keep an eye on your oven because I think baking time can vary.)
Vanilla Whipped Cream
Beat 8 oz whipped cream with a tiny bit of powdered sugar and a teaspoon of vanilla. Serve in a mason jar. Cause, you know, that’s so American.
There were so many great 4th of July dessert recipes out there this year. What did you bake and bring to the BBQ?