Fresh Fruit Tart

Fresh Fruit Tart

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Fresh Fruit Tart

Fresh Fruit Tart Recipe.

How to Make Fresh Fruit Tart.

Check below for printable version of Fresh Fruit Tart.

Fresh Fruit Tart

Fresh Fruit Tart

Print Recipe
Course Pies
Cuisine American
Keyword Chocolate Chess pies, Food recipe, Fresh Fruit Tart
Prep Time 6 mins
Cook Time 6 mins



  • 1 Cup unbleached flour
  • 1 Tablespoon sugar
  • 1/8 Teaspoon salt
  • 5 Tablespoon chilled solid vegetable. shortening
  • 3 Tablespoon chilled unsalted butter
  • 2-3 Tablespoon ice water


  • 1 8 oz. pkg. cream cheese at room temp.
  • 1/4 Cup sugar
  • 2 1/2 tsp. fresh lemon juice
  • 1/2 Cup chilled whipping cream
  • 3 Kiwi peeled and Sliced
  • Fresh strawberries, halved
  • Fresh blueberries
  • Fresh orange section -well drained
  • 1 Jar apricot preserves


Step 1

  • Combine flour, sugar and salt in a medium bowl. Add shortening and butter and cut until mixture resembles course meal. Mix in enough water by spoonful to form a dough that comes together.

Step 2

  • Gather dough into a ball and flatten in to a disk. Wrap with plastic wrap and refrigerate for 30 minutes. Roll dough out on a lightly flour dusted surface to a 1/8 thick round.

Step 3

  • Transfer dough to 9” diameter removable bottom tart pan.  Trim and crimp edges. Refrigerate for 30 minutes. Preheat oven to 375’ degrees. Fill shell with pie weights or dried beans. 

Step 4

  • Bake for 15 minutes remove beans and then bake for 10 more minutes or until golden brown. Cool completely on rack.

Step 1.1

  • Using an electric mixer beat cream cheese, sugar and lemon juice in a large bowl until well blended. Add whipping cream and beat until light and fluffy, Spread filling into tart shell

Step 1.2

  • Cover and refrigerate over night. Arrange fruit in concentric circles on top of filling and refrigerate

Step1. 3

  • Can be prepared up to 3 hours in advance. Bring preserves and 1 Tablespoon water to the boil in a small heavy sauce pan. Strain and brush glaze over fruit and serve.
Fresh Fruit Tart

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