Fruit Tart Recipe

5 from 27 votes

This sweet, buttery fruit tart is perfect for spring and summer parties, holidays, or get-togethers. It's simple, yet beautiful!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Crust

½ cup powdered sugar
1 ½ cups all-purpose flour
12 tablespoons butter, softened, cut into pieces

Filling

1 (8-ounce) package cream cheese, softened
½ cup sugar
1 teaspoon vanilla extract

Topping

fresh berries and/or fruit of your choice, kiwis, mandarin oranges, etc.

Glaze

1 (6-ounce) can frozen limeade concentrate
1 tablespoon corn starch
1 tablespoon fresh lime juice
¼ cup sugar

Instructions

Preheat the oven to 350°F. 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, cornstarch, 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.

Video

Notes

Recipe Tips.

Mini Fruit Tarts. Divide the dough into five 4-inch tart dishes. Bake at 350°F for 7-9 min. Once cool, divide the filling evenly into the crusts. Add the fruit and glaze.
Switch the flavor of the filling, replace the vanilla extract with almond extract or lemon extract.
The crust for this tart is more like a Shortbread Cookie, but you can use a flaky Pie Crust or a Graham Cracker Crust.
Cover the pie using one type of fruit or mix and match. The tart is particularly pretty when placing the different fruits in a circular pattern.
Some non-fresh fruit toppings to use include toasted coconut or sliced almonds.

Prep ahead. Make the crust and filling the day before, cover and refrigerate, or wrap tightly with plastic and foil and freeze for up to 1 month. The glaze can also be made ahead, and fruit prepped and refrigerated. Add fruit and glaze to the tart before serving.

Store leftovers. Because of the fruit, keep this covered in foil in the fridge for only 1-2 days.

For more substitutions and tips, check out the full recipe post

Nutrition