This easy-to-make fruit tart is the Goldilocks of summer desserts: it’s easier to make than a classic summer tart, but more elegant than a homemade fruit tart. It looks spectacular, elegant and downright impressive, but it’s actually simple to make. Sounds perfect, doesn’t it? With its fresh fruit filling, light and creamy topping and crisp crust, this fruit tart is easy enough to make for dessert after a quick dinner, but pretty (and delicious!) enough to serve at all your summer gatherings and celebrations. Just chop up some seasonal fruit and make this gorgeous, refreshing dessert. Everyone will be asking for a second piece.
How do you keep a cake base from getting soggy?
The tart base is baked before pouring in the filling to keep it crisp and firm. If you have leftovers, the crust will soften over time as it sits in the refrigerator, but should hold for a few days.
Is it necessary to grease the mold?
No, it is not necessary. The dough contains enough butter not to stick to the pan, so there is no need to grease it.
What is the difference between a fruit pizza and a fruit tart?
The main difference is the crust. A fruit pizza crust looks like a pizza crust. It is usually made of sugar cookie dough and is baked to form a giant “pizza” before topping it with a sweet, creamy “sauce” and an assortment of fresh fruit. The fruit tart is a bit more structured and refined, and uses a pie pan to form a crust that covers the filling and fruit.
Do I need a tart pan for this recipe?
This recipe calls for a 9-inch tart pan with a removable base, but this tart can be baked in any oven-safe 9-inch round pan. However, it will be much easier to cut and serve if prepared in a tart pan, since the bottom and sides are removable. Buy cake pan sets in three sizes, which will be perfect for all your upcoming cake recipes. Don’t worry if you don’t have enough storage space in the kitchen: it’s a wise choice, as the molds fit into each other.
Can this fruit tart be prepared in advance?
Yes, you can. The dough can be prepared three days in advance or frozen for up to a month. The dough can be prepared three days in advance or frozen for up to one month. The base of the tart can be baked the day before, and the whole tart can be assembled the day before and stored in the refrigerator on a nice, flat surface.
YIELDS: 8 – 10 serving(s)
PREP TIME: 30 mins
TOTAL TIME: 4 hrs 40 mins
Ingredients :
FOR THE CRUST:
- 1 c. all-purpose flour, plus more for rolling
- 3 tbsp. granulated sugar
- 1/4 tsp. salt
- 6 tbsp. unsalted butter, chilled and cut into 1/2-inch pieces
- 1 large egg yolk
- 4 tsp. ice water
FOR THE FILLING:
- 8 oz. cream cheese, softened
- 1/3 c. sour cream
- 1/2 c. powdered sugar
- 2 tsp. vanilla bean paste or vanilla extract
- Pinch of salt
- 1/3 c. heavy cream
FOR THE TOPPING:
- 1/2 c. blueberries
- 1/2 c. strawberries, hulled and chopped
- 1/2 c. raspberries
- 1/2 c. diced kiwi
- 1/2 c. diced mango
- 2 tbsp. apple jelly
Directions :
- For the crust: In a large bowl, whisk together the flour, sugar, and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. In a small bowl, stir together the egg yolk and water, then, using a fork, stir into the flour mixture. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
- On a lightly floured surface, roll the dough into an 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then transfer it to the freezer for 30 minutes.
- During the last 20 minutes of chilling, preheat the oven to 400˚F. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
- For the filling: In the bowl of an electric mixer fitted with a whisk attachment, beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt on medium speed until smooth and creamy, 2 to 3 minutes. With the mixer on medium-low speed, gradually pour in the heavy cream and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
- For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until it is cold and the filling is set, at least 2 hours or overnight.
