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Fresh Fruit Tart with Black Pepper Goat Cheese

Light and creamy with a hint of pepper and fresh fruit, this tart is terrific year-round


Shortbread Crust
1 1/4 C all-purpose flour
1/3 C powdered sugar
1 T zest from Markon Essentials Lemon
Pinch salt
1 C melted butter
Candied Almonds
1/2 C white sugar
1/2 C almonds, sliced
8 oz. goat cheese
3/4 tsp. black pepper, ground
Fruit Topping
3 C Ready-Set-Serve Preservative-Free Fruit Salad Deluxe
1/4 C white sugar
1/4 C water
1/2 C reserved fruit juice
1 vanilla bean, scraped
2 T Ready-Set-Serve Lemon Juice


Shortbread Crust
Combine the dry ingredients and the lemon zest in a food processor. While running the processor drizzle in the melted butter until the dough starts to form and clump together.
Press the dough by hand into a nine-inch tart pan. Dock the bottom of the pan with a fork and place in the cooler for 20 minutes.
Bake in a 375-degree F convection oven until golden brown (approximately 15 minutes). Set aside and cool for assembly.
Candied Almonds
In a small saute pan, melt the sugar until it starts to turn light brown and caramelize. Add the almonds and stir to coat. Place the candied nuts on parchment paper and set aside to cool and harden.
Combine the cheese and pepper; whip until light and fluffy.
Fruit Topping
Drain and chop the fruit, reserving liquid; set aside in a bowl.
Combine the sugar and water in a sauce pan and bring to a light tan caramel stage on medium-high heat.
Remove the caramel from the heat and stir in the reserved fruit juice, lemon juice, and vanilla bean scrapings.
Toss the cut fruit with the caramel/fruit juice and place in the cooler for 10 minutes.
To Assemble
Spread the goat cheese evenly over the shortbread crust. Place the caramelized fruit on top of the goat cheese layer. Place in the cooler for 30 minutes.
For service garnish with the candied almonds.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.