Fruit Tart Recipe
User Reviews
5
Fruit Tart Recipe
Description
The Fruit Tart Recipe begins with a crust made from powdered sugar, all-purpose flour, and softened butter, pulsed together and pressed into a fluted tart pan. This crust bakes to a light golden color, providing a crisp yet delicate base for the filling. The filling is a simple blend of softened cream cheese, sugar, and vanilla extract beaten until smooth, spread evenly into the cooled crust.
Fresh fruit and berries are artfully arranged on top of the filling, adding natural sweetness and vibrant color. The glaze, prepared from frozen limeade concentrate, cornstarch, fresh lime juice, and sugar cooked until thickened, is gently brushed over the fruit. This glaze sets to a glossy finish and adds a mildly tart balance to the sweet cream and crust.
This tart is best served chilled and works well as a showy dessert or light sweet centerpiece. It pairs nicely with coffee or afternoon tea. The recipe’s steps emphasize cooling the crust thoroughly before filling to prevent sogginess and carefully applying the glaze with a pastry brush to avoid crushing the fruit.
Ingredients
for the crust:
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 12 tablespoons butter softened, cut into pieces
for the filling:
- 1 8- ounce cream cheese softened, package
- 1/2 cup sugar
- 1 teaspoon vanilla extract
for topping:
- berries kiwis, mandarin oranges, etc, of your choice
- Fresh fruit kiwis, mandarin oranges, etc, of your choice
for the glaze:
- 1 6- ounce limeade concentrate frozen, canned
- 1 tablespoon corn starch
- 1 tablespoon lime juice fresh
- 1/4 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.
User Reviews
Overall Rating
5
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