{"id":67902,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/summer-harvest-tart\/"},"modified":"2023-02-01T04:52:11","modified_gmt":"2023-02-01T10:52:11","slug":"summer-harvest-tart","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/summer-harvest-tart\/","title":{"rendered":"Summer Harvest Tart"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>One of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. \u2014Sarah Knoblock, Hyde Park, Indiana<\/p>\n","protected":false},"author":7061,"featured_media":67906,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,304288,305487,304433,307104,303966,304408,304368,306848,304438,304442,304268,307211,307136,324623,303997,306809,304150],"categories-v2":[308500,310461,309438,310169,308481,259620,310796,308833,310155,308495,308813,308745,309603,308844,308845,259483,310258,310182,309177,308540,313107,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Tart","post_link":"\/recipes\/shortbread-lemon-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shortbread-Lemon-Tart_EXPS_TOHAM24_27290_DR_11_14_3b.jpg"},{"post_title":"Rustic Fruit 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I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. &mdash;Sarah Knoblock, Hyde Park, Indiana","recipeIngredient":["2\/3 cup butter, softened","1\/4 cup sugar","Dash salt","2 tablespoons lightly beaten large egg white","1\/2 teaspoon vanilla extract","2 cups all-purpose flour","FILLING:","2\/3 cup sugar","1\/3 cup all-purpose flour","1 teaspoon ground cinnamon","1\/2 teaspoon ground nutmeg","1 cup each fresh blackberries, blueberries and raspberries","1 cup finely chopped peeled apple (about 1 medium)","1 cup sliced peaches (about 2 small)","2 teaspoons lemon juice","TOPPING:","1\/3 cup butter, softened","2\/3 cup packed brown sugar","3\/4 teaspoon ground cinnamon","1\/8 teaspoon ground nutmeg","1\/8 teaspoon ground cloves","1\/2 cup all-purpose flour","1\/2 cup old-fashioned oats"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350&deg;. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet."},{"@type":"HowToStep","text":"Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375&deg;."},{"@type":"HowToStep","text":"For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine."},{"@type":"HowToStep","text":"For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats."},{"@type":"HowToStep","text":"Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 392 calories","fatContent":"16g fat (10g saturated fat)","cholesterolContent":"41mg cholesterol","sodiumContent":"143mg sodium","carbohydrateContent":"59g carbohydrate (32g sugars","fiberContent":"3g fiber)","proteinContent":"4g protein. 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