PS Yes, I swapped in a newer fruit tart photo!
A couple days ago, I received a request for a good fruit tart recipe. Here’s a little secret: I’m not really a fan of fruit tarts. Many times the crust is soggy, the filling is all weird, and the fruit is sickly sweet. Because of that, I created a slightly tweaked fruit tart recipe, using a more shortbread-like crust, slightly sweeter filling, and a tangy glaze for the fruit. The result, if I do say so myself, is pretty yummy.
You will need:
- Flour – 1.5 cups
- Confectioners sugar – 1/2 cup
- Unsalted Butter – 1.5 sticks, softened
- Cream cheese – One 8oz package, softened
- Sugar – 1/2 cup
- Vanilla – 3/4 tsp
- Fresh fruit – strawberries, blackberries, blueberries, raspberries, kiwis, etc.
- Sugar – 1/4 cup
- Corn starch – 1 tbsp
- Juice of 1/2 a Lime (Buy 1 lime and squeeze it fresh, use the remainder for limeade!)
- Water – 1/4 cup
1. Preheat oven to 350 degrees. Grease a 11” tart pan with removable bottom.
2. Combine the flour, 1/2 cup confectioners sugar, and butter to make the bottom crust.
Yes, these are the same pictures as the lemon bar crust, because to make any shortbread-style crust, you use three primary ingredients – butter, confectioners sugar, and flour. The proportions may vary, but the building blocks are the same.
3. Pat dough into prepared pan, making sure to get into those nooks and crannies.
4. Bake for 25 minutes, or until the crust is light gold.
5. Combine the cream cheese, 1/2 cup sugar and vanilla until smooth.
Then taste it. You know you want to.
6. Spread cream cheese mixture over cooled crust.
Crust *must* be cooled, otherwise the cream cheese will be a hot runny mess!
7. Slice all those strawberries and kiwis, and whatever other fruit needs slicing.
Wishing you had a slap-chop right about now, don’t you? Yeah, me too.
8. Layer it all pretty-like on the cream cheese filling.
9. In a small saucepan, combine 1/4 cup sugar, corn starch, lime juice and water. Stir over low heat until thickened (approx 3 min). Let cool; then brush lime glaze over fruit tart.
It will be thin and murky for a long time. Then all-of-a-sudden it’s gloopy as all getout. That means it’s done.
10. Refrigerate for about an hour.
This is the toughest part, isn’t it?
Dunzo! Fresh fruit tart! Give it a try, and let me know how it goes!
What’s your favorite fruit dessert?