Fresh Summer Fruit Tart

Name: Fresh Summer Fruit Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 tart, 8 serving(s)
Ingredients: 1 cup flour; 1/4 cup packed brown sugar; 1/2 cup butter; 1 tablespoon water; 6 ounces cream cheese, softened; 1/2 cup sour cream; 1/4 cup sifted powdered sugar; 1 teaspoon vanilla; 1 1/2 teaspoons snipped of fresh mint (or lemon verbena); 2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.); 1/4 cup jam (apricot or seedless raspberry)

Submitted by PanNan

"Easy, delicious, and impressive enough for company."

Download

photo by Pam-I-Am

Ready In:: 45mins
Ingredients:: 11
Yields:: 1 tart
Serves:: 8

ingredients

Crust
1 cup flour
¹⁄₄ cup packed brown sugar
¹⁄₂ cup butter
1 tablespoon water
Cream filling
6 ounces cream cheese, softened
¹⁄₂ cup sour cream
¹⁄₄ cup sifted powdered sugar
1 teaspoon vanilla
Fruit
1 ¹⁄₂ teaspoons snipped of fresh mint (or lemon verbena)
2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
¹⁄₄ cup jam (apricot or seedless raspberry)

directions

Crust:
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
Cream filing:
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
Assemble tart:
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Questions & Replies

Got a question? Share it with the community!

Reviews

The crust is to-die-for!! Really enjoyed this recipe. So fresh tasting. I used bananas, blueberries and kiwi. I wanted to use strawberries but they didn't look so good. My daughter actually loved the bananas on this and the apricot jam seems to keep them fresh looking. I may try almond flavoring in the cream cheese custard next time for a change. Thanks for sharing.

Pam-I-Am
I've made this recipe for years,it's from BH&G. I've altered the recipe a bit. I use 8oz. cream cheese and 1/2 c. powdered sugar and omit the mint. It turns out great everytime. Spray the pan with cooking spray and it will come right out.

chasebarbie
Five stars for this one. I will be making this fruit tart again, tomorrow. I made it last year for my daughter's birthday. It was simple to make and simply delicious. Everyone raved about it. I used a pizza pan and the usual wonderful fresh fruits available at this time of the year. Thank you for the recipe which has become a family birthday tradition.

verybetty
WOAH great recipe. The filling is AMAZING. I had extra from the tart itself, and was just dipping berries into it alllllll day. I made the tart with Blueberries, Raspberries, Strawberries, and fresh peaches, with a threeberry jam. turned out KILLER.

BlueEmu
This was a great summer dessert. My crust was fine, I just didn't press it too hard into the pan and it turned out terrific! I used Strawberries, Peaches and Blueberries. Thanks Nan!!

Leslie