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Fruit tart on a white cake pedestal
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5 from 9 votes

Fruit Tart

I love a good homemade fruit tart. What is not to like when you have tasty fresh fruit on top of a cream cheese filling on top of a shortbread cookie base. So yummy! And it is super easy to make.
Prep Time30 mins
Cook Time15 mins
Cooling time25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American, French
Keyword: Easter, soft, spring, summer, sweet
Servings: 10 people
Calories: 293kcal
Author: Matt Taylor

Equipment

  • food processor (optional)
  • hand or stand mixer
  • 9" or 12" Tart Pan
  • Pastry Roller (optional)
  • Rubber spatula
  • Scissors
  • Bag
  • Knife
  • Basting brush

Ingredients

Pastry Dough/Shortbread

  • 1 1/2 cups of all-purpose/plain flour 180g
  • 1/2 cup of powdered sugar confectioners (60g)
  • 1 Tbsp of granulated sugar 13g
  • 3/4 cup of unsalted softened butter 1 stick plus 1/2 (170g)

Cream Cheese Frosting Filling

  • 8 ounces of cream cheese softened (225g)
  • 1/2 cup of granulated sugar 100g
  • 1 tsp of vanilla extract 4ml

Fruit Toppings

  • Kiwi, blueberries, raspberries, strawberries, blackberries, etc.
  • 3 tbsp Melted Strawberry preserves or your favorite jelly/preserves (40g)

Instructions

  • First, make the fruit tart shortbread cookie base. Preheat the oven to 350 F/176 C.
  • In a food processor add the butter, sugars, and flour. Pulse until well combined. You can also use a fork or hand pastry blender to do this.
  • Add the dough to a 9 or 12-inch tart pan. If using a 9-inch you won't need all of it. So put the remainder into 6 muffin cups. Spread out the dough and press it down until packed and even in the pan.
  • Bake the cookie base for 12 to 15 minutes until it is slightly golden brown on top. Once it has baked remove it from the oven and allow the tart shell to cool completely.
  • To make the cream cheese filling add the softened room temp cream cheese to a large bowl along with the sugar and vanilla extract. Use a hand mixer and mix until smooth. You can also use custard or pudding for the filling.
  • Spread the filling across the top of the tart shell/s.
  • Arrange the fruit however you like on top of the cream cheese filling. I like to start on the outside and work in.
  • Prepare the glaze by adding the jelly or preserves to a small bowl and melting it in the microwave or on the stovetop for a few seconds. Then baste it on top of the fruit. This is optional but really makes the fruit shine.
  • Cover loosely with plastic wrap and store in the fridge until ready to serve. It is best fresh but can keep a few days in the fridge. Enjoy!

Video

Notes

List of nutritional facts for fruit tart