I love making this fruit tart, and I make it every summer, usually as a contribution to someone’s cookout or party. People seem to like it a lot, and it looks impressive despite the very little effort required to make it. I like to arrange the fruit in a pretty pattern, but this tart would also be great just piled high with fruit.
This recipe makes two batches of dough, and if I’m not making two tarts, I freeze half and it keeps very well. I recommend letting the tart come to room temperature before eating it, but it should not be left out of the fridge for too long (especially in hot weather). The leftovers are also delicious straight from the fridge at breakfast the next day. :)
Fruit Tart Recipe
Crust (enough for two tarts)
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 cups plus 2T all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 cup vegetable oil
- 1 egg
Pulse together in a food processor until the dough forms a ball (or use a pastry cutter to mix the dry ingredients, add wet ingredients and stir until dough is smooth). Dough will be fairly wet and sticky. Press dough into a greased 9” or 10” tart pan with a removable bottom, building up a slight rim on the sides. Prick with a fork several times. Bake at 350 degrees F for 10-12 minutes. Cool.
Cream Filling (enough for one tart)
- 1 8oz package of cream cheese
- 1/2 tsp vanilla
- 1/2 cup sugar
Beat together until smooth. Spread evenly over cooled crust.
- Whatever kind you like. I suggest peaches, kiwi, raspberries and blueberries. My recipe suggests 3-4 cups per tart; I typically use less than that making a fussy pattern.
Arrange as much fruit as desired on top of cream layer.
- 1/2 cup orange juice, sieved
- 1/2 cup water
- 1/4 cup sugar
- 1 T corn starch
- 2 T lemon juice, sieved
Bring to the boil for 1-2 minutes. There might be some vanilla involved; probably wouldn’t hurt to add some. Allow glaze to cool. Spread over fruit layer - I like to use a pastry brush for this.
Refrigerate tart for at least 2 hours. Remove from fridge about 30 minutes before serving to allow tart to come to room temperature.