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Lemon Cream Filled Fruit Tart
5 from 9 votes

Lemon Cream Filled Fruit Tart

A homemade flaky, buttery pie crust baked in tart pan and filled with sweet lemon cream and topped with fresh fruit. A beautiful Springtime dessert!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Course: Dessert

Ingredients

  • Tart Dough:
  • 1/2 cup butter 1 stick, sliced into small pieces, cold
  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup water ice cold
  • 1/2 teaspoon vinegar
  • LEMON CREAM:
  • 2 cups heavy whipping cream
  • 1 - 8 ounce cream cheese softened, package
  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice
  • 2 teaspoons lemon add more depending on taste, zest
  • Fresh Fruits:
  • Mango
  • plum red
  • peach or nectarine
  • blackberry
  • green apple
  • strawberries
  • blueberries
  • raspberry
  • orange
  • grapefruit
  • kiwi
  • Fruit Glaze: optional
  • strawberry jelly or apricot jelly

Instructions

    Cup of Yum
  1. Stir together flour and salt. Slice cold butter into tiny shreds and add to bowl or food processor. Pulse until coarse meal or small peas form.
  2. Slowly add ice cold water, 1-2 tablespoons at a time to butter flour mixture. Add vinegar and pulse until it starts to form together.
  3. Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap, and let it chill in refrigerator for at least 30 minutes. 2 hours is preferred.
  4. Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the tart pan nearby so you can check the size.
  5. Fold the dough in half and gently lift and position it over the tart pan. Unfold.
  6. Press the dough against the sides and bottom of pan.
  7. Line the crust with foil or parchment paper. Fill it with pie weights, rice, or beans and press against the sides of the crust.
  8. You can double line the crust with parchment paper to ensure that the rice doesn't get stuck into the dough.
  9. Bake at 400 degrees for 10-12 minutes. Remove parchment paper and pie weights and return to oven and cook for an additional 6-8 minutes (for a total of 16-20 minutes cooking time). Let cool.
  10. To make lemon cream: In large bowl, whip cream until soft peaks form. Set aside.
  11. In another bowl, whip cream cheese for 3-4 minutes until light and fluffy. Stir in powdered sugar, lemon juice, and lemon zest. Fold in whipped cream. Let chill.
  12. Fill baked tart shell with lemon cream. Top with thinly sliced fruit.
  13. To make fruit glaze, heat jelly in microwave-safe bowl for 20-30 seconds, or until melted. Brush over fresh fruit to make it shine.