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FRESH FRUIT TART

This pastry is sooooo refreshing and light! if you are looking for an easy, chic pastry this dish is perfect! Vanilla pastry cream and tangy lemon glaze are a delightful pair and there is never any leftovers when I make this tart, its always the life of the party! enjoy

Helpful Tips

let glaze cool completely add more cornstarch for a thicker glaze!

I used lemonade instead of limeade, it is easier to find 

having a food processor is very helpful when you're making the dough, you can find one just about anywhere! I found mine at walmart for $15

Total:   Yield:          

54 min  8 servings.

Ingredients

Crust:

  • 1/2 cup confectioners' sugar

  • 1 1/2 cups all-purpose flour

  • 1 1/2 sticks unsalted butter, softened and sliced

Filling:

  • 1 (8-ounce) package cream cheese, softened

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla extract

Topping:

  • Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

  • 1 (6-ounce) can frozen limeade concentrate, thawed

  • 1 tablespoon cornstarch

  • 1 tablespoon fresh lime juice

  • 1/4 cup granulated sugar

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 15 to 20 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

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