A fresh fruit tart with a shortbread crust, delectable cream cheese filling, and topped with kiwi and berries. It’s as delicious as it is pretty to look at.
Variations
Fruit – Mix up the berries and fruit for the topping. Sliced mango, golden kiwi, and raspberries are great options.
Filling – Add some lemon zest to the filling for extra brightness.
Storage
This tart can be stored in the refrigerator uncovered up to 1 day. Any leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
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Fresh Fruit Tart
Just as delicious as it is beautiful, this tart is filled with sweetened cream cheese and topped with fresh fruit.
Servings: 8 people
Equipment
- 1 9-inch tart pan with removable bottom
Ingredients
Crust
- ⅓ cup powdered sugar
- 1 cup all purpose flour
- ½ cup unsalted butter cut into pieces
- ⅛ teaspoons salt
Glaze
- ¼ cup apricot preserves
- 2 tablespoons water
Filling
- 8 ounces cream cheese full or reduced fat
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 1 quart strawberries halved
- 1 pint blueberries
- 2-3 kiwi skinned and sliced
- blackberries optional
Instructions
- Preheat oven to 425°F. Grease your tart pan with a little butter or nonstick cooking spray.
Crust
- In a food processor, combined the sugar, flour, butter, and salt. Pulse until a dough forms. Turn the dough out directly into the tart pan and form a loose mound.
- With your fingers, press the dough into the pan taking care to push it up the sides of the pan. Pat until the crust is even. Prick the crust gently and evenly with a fork and freeze for 15 minutes. This will help to prevent shrinkage when baking.
- Put tart pan on a baking sheet and bake for 12-13 minutes until lightly browned. Set on a wire rack to cool, about 30 minutes.
Glaze
- After the crust is cooled, combine the preserves and water in a small bowl. Whisk well and microwave for 30-60 seconds until the mixture has a smooth consistency. Pour the preserve mixture through a strainer to remove any chunks. With a pastry brush, coat the entire crust with a thin layer of glaze. Save the remaining glaze for use on the fruit topping. Let the glaze set on the crust for 20-30 minutes before putting on the filling.
Filling
- With a stand or hand held mixer, beat the cream cheese, sugar, and vanilla extract together until smooth. Add in the heavy whipping cream and beat for another minute until fully incorporated. Spoon the cream cheese mixture into the crust and spread evenly.
- Arrange the strawberry halves inside of the outside crust creating a ring. Next arrange the kiwi slices inside of the strawberries. Add another ring of strawberries. Fill the remaining inside circle and empty spaces with blueberries.
- After all of the fruit has been placed, reheat the glaze in the microwave for 15-30 seconds. Use a pastry brush to paint a thin layer of glaze on the fruit. This gives the fruit an attractive sheen and helps prevent it from drying out.
- Carefully remove the finished tart from the tart pan. An upside glass or mason jar is a good tool to help remove the pan rim and a pizza peel can aid with the removable bottom.
- Serve immediately or refrigerate until ready to serve. This tart is best the same day, but can be prepared up to a day in advance.
Notes
This tart can be stored in the refrigerator uncovered up to 1 day. Any leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
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