Best Summer Fruit Torte Recipes

FROZEN LIME TORTE WITH SUMMER FRUIT

Steps:

• For Nut crust:
• Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
• For Lime Filling:
• Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
• Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
• For Blackberry Sauce:
• Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
• For Assembly:
• Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
• Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.

SUMMER FRUIT TORTE

Steps:

• 1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease a 9-inch springform pan. 2 In a large bowl, mix together the flour, baking powder, and salt. 3 In another large bowl, beat the butter with 2/3 cup of the sugar until light and fluffy, about 3 minutes. Beat in the egg, lemon zest, and vanilla until smooth. Add the dry ingredients and stir just until blended, about 1 minute more. 4 Scrape the batter into the prepared pan. Arrange the fruit, overlapping it slightly, on top in concentric circles. Sprinkle with the remaining 2 tablespoons of sugar. 5 Bake 45 to 50 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 6 Let the cake cool in the pan on a wire rack 10 minutes, then remove the rim of the pan. Let the cake cool completely. Sprinkle with confectioner's sugar before serving. Serve immediately, or cover with an overturned bowl and store at room temperature up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.