So switch it up, spend a little extra time on beverages, and make these fun drinks the new stars of summer. Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. 1 large egg 1 tablespoon heavy cream 1 1/2 cups all-purpose flour Filling: 8 ounces cream cheese, at room temperature 1/2 cup sugar 1 teaspoon vanilla extract 1 cup heavy cream 4 cups mixed. These easy-to-make drinks are a simple way to elevate your outdoor gathering, since refreshments tend to take a backseat to grilling recipes during the season. If you prefer to have a bit of alcohol in the hot summer heat, make two batches of your favorite recipe: one with the liquor of your choice and one without. Ever think about adding rhubarb to lemonade or mint to a slushie? Well, now is the time! Taste test new summer drink recipes to find the perfect beverage for your backyard barbecue menu. These recipes are a great way to utilize your garden’s bounty in ways you’ve never considered. This fresh fruit tart is everything you love about summer bundled into one beautiful dessert. Made with a rich cream cheese filling and topped with fresh fruits, it’s as delicious as it is beautiful. They pair perfectly with a dip in the pool or a sizzling meal straight off the grill. Jump to Recipe This fresh fruit tart is the epitome of summer. Among our refreshing summer drinks are fruit-filled punches and new takes on classic lemonade recipes. A homemade summer drink is a great way to make everyone feel included: kids, grandparents, sober adults, and more. Serve the tart immediately, or refrigerate for up to 3 hours.Hosting a pool party or summer soirée? Give your guests tasty, non-alcoholic drink options to beat the summer heat.
Gently brush or spoon the apricot glaze over the berries. Strain through a sieve into another bowl. Top with the berries.Ĭombine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more. Cool completely.įor the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Caitlin Bensel This easy fruit tart is the Goldilocks of summer desserts: it's easier than making a classic summer pie, but fancier than a down-home fruit cobbler. Line the tart crust with foil and fill with pie weights. Refrigerate until firm, about 1 hour, or freeze for 30 minutes. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom if necessary, use a piece of plastic wrap to help keep the dough from sticking.
Add the flour and beat until a dough comes together. Add the salt, egg and cream beat until incorporated. For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
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