The Chew: Carla Hall Summer Fruit Napoleon Trifle Recipe

The Chew: Stone Fruit Trifle

On The Chew, Carla Hall showed one lucky audience member how to make a delicious dessert using fresh ingredients from the farmer’s market, plus a few shortcuts that help you pull things off. Check out her Summer Fruit Napoleon Trifle recipe.

The young woman who cooked with Carla doesn’t know a thing about baking, even though she used to work in a bakery! What recipe category gives you the most trouble? Tell me what kitchen challenge you are confronting by leaving me a comment.

The Chew: Carla Hall Summer Fruit Napoleon Trifle Recipe Ingredients

Crust Ingredients

• 3 disks store-bought Pie Crust (cut into 7” circles)
• 1 tbsp granulated Sugar
• 1 beaten Egg
• 1 tsp ground Cinnamon
• 1 tsp Black Pepper

Stone Fruit Compote Ingredients

• 1 cup store-bought Tart Red Plum Jam
• 1 1/2 lb pitted, chopped Plums
• Zest & Juice of 2 Lemons
• 1 1/2 lb pitted, peeled, chopped Yellow Peaches
• 1 1/2 lb pitted, chopped Nectarines
• 1 tsp Black Pepper

Whipped Cream Ingredients

• 3 cups Heavy Whipping Cream
• 1/2 tsp Vanilla Extract
• 1/4 cup Confectioner’s Sugar

Topping Options

• 1/2 cup toasted Almonds
• 1/2 cup dried Cherries
• 1/2 cup sliced dried Apricots
• 1/2 cup candied Pecans
• 1/2 cup pitted, quartered Dates

Carla Hall: The Chew Summer Fruit Napoleon Trifle Recipe Directions

1. Start with the pie crusts. Preheat your oven to 375 F.
2. Use parchment paper to line three baking sheets.
3. Cut your dough so that it fits the diameter of your trifle dish. Place one dough disk on each baking sheet.
4. Brush each with egg wash. Then sprinkle cinnamon, sugar, and pepper over each crust.
5. Bake the crusts for 15-20 minutes. Let cool completely.

Compote Directions

1. Heat jam on medium in a saucepan.
2. Add the nectarines with plums, peaches, lemon zest and juice, sugar, and pepper.
3. Bring to a low simmer, cooking until the fruits begin to break down. You want them still a little chunky, and this will take 35-45 minutes to achieve. Let cool completely in a bowl before using.

Whipped Cream Directions

1. Use the whisk attachment on a stand mixer to whip your whipping cream on low to medium speed.
2. Work in confectioner’s sugar with vanilla extra and form soft peaks.

Assembly Directions

1. Put 2 cups of compote in the bottom of your trifle dish. Add 2 cups whipped cream and top with a pie crust.
2. Repeat these layers two more times.
3. Top with whipped cream and your choice of topping options.