Description
This stunning Summer Fruit Tart features a buttery shortcrust pastry filled with a creamy, tangy cream cheese filling and topped with an array of fresh seasonal fruits. The combination of crisp crust, smooth filling, and juicy fruits creates the perfect summer dessert for entertaining or special occasions.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 9 tablespoons unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest (optional but recommended)
For the Topping:
- Fresh summer fruits of your choice:
- Strawberries (sliced)
- Blueberries
- Kiwi (peeled & sliced)
- Raspberries
- Blackberries
- Peach slices
- ¼ cup apricot jam
- 1 tablespoon water
Instructions
- Prepare the Crust: Combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and just enough ice water (2-3 tablespoons) for the dough to come together. Press dough into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 30 minutes.
- Bake the Crust: Preheat oven to 375°F (190°C). Prick the chilled crust with a fork several times. Bake for 12-15 minutes until golden. Remove from oven and cool completely.
- Make the Filling: Beat cream cheese, sugar, vanilla, lemon juice, and lemon zest until smooth and fluffy. Spread evenly into the cooled tart crust.
- Arrange the Fruit: Decoratively arrange your prepared fruits on top of the cream cheese filling, creating a pattern of your choice.
- Add the Glaze: Warm the apricot jam with water in a small saucepan until melted and smooth. Gently brush over the arranged fruit.
- Chill: Refrigerate the completed Summer Fruit Tart for at least 1 hour before serving to allow the filling to set properly.
- Serve: Just before serving, carefully remove the tart from the pan by pushing up on the removable bottom. Slice and enjoy!
Notes
- For best results, ensure all ingredients for the crust are cold.
- The tart shell can be baked a day ahead and stored in an airtight container.
- To prevent a soggy crust, you can brush the inside with melted white chocolate before adding the filling.
- Pat fruits dry with paper towels to prevent excess moisture from soaking into the filling.
- This tart is best consumed within 24 hours but will keep in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (1/10 of tart)
- Calories: 315
- Sugar: 18g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg