Prettiest and yummiest fruit tart you will ever make! Sweet, buttery, and perfect for spring and summer parties, holidays or get togethers.
Easy Fresh Fruit Tart
Fruit tarts are such an easy dessert to make for potlucks, summer parties, and family picnics. They are fresh, light, and just the right amount of sweetness. This fresh fruit tart is so simple to make! It looks so impressive when it’s all finished but it only requires a few ingredients and just a few steps.
What fruits work best? You can pretty much use any fruit that you love. Though I would stay away from more firm fruits such as apples. Some of my favorites to use include raspberries, blueberries, blackberries, strawberries and kiwi. You can also use sliced peaches, apricots and bananas.
- For a citrusy/tart taste use grapefruit, blood oranges, nectarines, lemons, and limes.
- You can choose to cover the pie using one type of fruit or mix and match. The tart is particularly pretty when you place the different fruits in a circular pattern.
- Some non fresh fruit toppings you can use include toasted coconut or sliced almonds.
How to Make a Fruit Tart
You can make this beautiful tart from start to finish in under an hour. How great is that?
There are a few different working parts to this recipe. There is the crust, filling, topping and the glaze. Each with it’s own set of ingredients and instructions. We will walk you through each step!
For the crust you will need powdered sugar, flour, and butter. The butter should be softened and cut into pieces.
Make sure the the oven is preheated to 350. Add the powdered sugar, flour, and butter to a food processor. Pulse the mixture until the dough starts to come together. Press the crust mixture into a 12 inch tart pan, making sure to press it into the fluted edges.
Bake the crust for 12-15 minutes. It should be lightly browned around the edges. Remove the crust from the oven and let it cool completely.
For the filling you will need cream cheese, sugar, and vanilla.
To make the filling, beat together the cream cheese, sugar, and vanilla until smooth. Spread the filling evenly in the baked tart crust. Arrange the berries and fruit on top of the filling, covering evenly.
Fruit Tart Glaze
For the glaze you will need one can of frozen limeade concentrate, corn starch, fresh lime juice, and sugar.
To make the glaze, add the limeade, corn starch, lime juice, and sugar to a small saucepan. Bring the mixture to a simmer over medium heat, stirring frequently. Cook the glaze until it turns clear and thick- about 2-3 minutes.
Let the glaze cool to room temperature before using it.
Recipe Tips + FAQ
How can I keep the pastry from getting soggy? Your crust should stay firm, unless you want to make it ahead of time. If you are worried, add a thin layer of melted chocolate. For this dessert I suggest using a thin layer of white chocolate. Allow the chocolate to harden before adding the filling.
Can I use a premade pie crust? You can use a premade pie crust or graham cracker crust to make this dessert. However, the end result will be a bit different than this recipe calls for. The crust for this tart is more like a shortbread cookie, whereas pie crust is flakier with a different taste and of course a graham cracker crust will yield a graham cracker taste.
Making ahead of time? The berries will begin to deteriorate after a few hours. If you want to make this ahead of time I suggest making the crust and filling. Place the glaze in a separate container. Cover both and store in the fridge for up to 2 days. You can cut the fruit and assemble the dessert a few hours before serving.
Can I make Mini Fruit Tarts? You can easily make this recipe into mini tarts. Divide the dough into five 4 inch smaller tart dishes. Bake at 350 for 7-9 min. Once cool divide the filling evenly into the crusts. Add the fruit and glaze.
Storing + Serving
How to store and Freeze Fruit Tarts? You can freeze the crust and filling for up to 1 month. Be sure its cooled and set before wrapping tightly with plastic wrap then again with foil. Allow to thaw, add the berries and glaze before serving.
How to store leftover? Cover leftover tarts with foil and keep in the fridge for 1-2 days. The berries will become mushy, but are still ok to eat.
Cutting and serving: cutting the tart is easier when it has been removed from the baking dish. For easier removal use a tart pan with a removable bottom. A spring form pan can also work. When slicing, use a hot knife. Dip the blade in hot water, wipe and cut. Clean and warm up the blade as necessary.
For more fruity desserts, check out:
- Peach Pie
- Triple Berry Pie
- Mini Fruit Tart
- Brownie and Cream Fruit Trifle
- Sugar Cookie Fruit Pizza
- Easy Berry Icebox Cake
Fresh Fruit Tart
for the crust:
- 1/2 cup powdered sugar
- 1 1/2 cups flour
- 12 tablespoons butter softened, cut into pieces
for the filling:
- 1 8- ounce package cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- fresh berries and/or fruit of your choice kiwis, mandarin oranges, etc.
for the glaze:
- 1 6- ounce can frozen limeade concentrate
- 1 tablespoon corn starch
- 1 tablespoon fresh lime juice
- 1/4 cup sugar
- Preheat the oven to 350. Add the powdered sugar, flour, and butter to a food processor, and pulse until the dough starts to come together. Press the crust mixture into a 12 inch tart pan, making sure to press it into the fluted edges. Bake 12-15 minutes, until lightly browned around the edges. Remove from the oven and let cool completely.
- To make the filling, beat together the cream cheese, sugar, and vanilla until smooth. Spread the filling evenly in the baked tart crust. Arrange the berries and fruit on top of the filling, covering evenly.
- To make the glaze, add the limeade, corn starch, lime juice, and sugar to a small saucepan. Bring the mixture to a simmer over medium heat, stirring frequently. Cook until clear and thick, about 2-3 minutes. Let cool to room temperature.
- Using a pastry brush, gently brush the glaze over the top of the tart, being careful not to crush the fruit. Refrigerate until ready to serve.