Fresh Fruit Tart

Total Time:
54 min
25 min
15 min
14 min

8 servings

  • 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
  • Whipped cream, for garnish

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 10 to 12 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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4.8 211
I have made this twice with no adjustments and both times it was amazing! It's so easy but looks so impressive. Very light and refreshing for a dessert. The glaze pulls it all together well, just dont add too much or it will get soggy. And it doesnt even need the whipped cream. item not reviewed by moderator and published
I made this tart for Easter Tea, it was so delicious, it looked beautiful, and so easy to make! Loved everything about it! Even my husband who doesn't care for fruit tarts loved it! I didn't change anything in the recipe and it was perfect! Next time I'll try mandarins instead of kiwi. Any ideas what to do with the extra lime juice? item not reviewed by moderator and published
This tart is delicious and looks so impressive! Yet, it is so simple to prepare!! It's the perfect "go to" recipe if you have a little lead time; but, are short on time prep time for a complicated dessert recipe. This recipe never fails to be a crowd pleaser!! FYI, I add quite a lot of lemon zest to the cream cheese mixture and like to make more than the recipe calls for so I'm sure to fill up the shell. item not reviewed by moderator and published
This recipe honestly just doesn't work. The 12" crust is way too huge for the small amount of filling. On top of that, the filling is so buttery that it just melts down the sides as you cook it, leaving a flat surface rather than a crust than can be filled. It tastes good, but it's a useless mess when you're done. item not reviewed by moderator and published
Every time I make this, guests think I bought it at the bakery! Always a HUGE hit. I add more fruit and pile it high in the center with blueberries and raspberries. It's especially good the next day. One of my favorite Paula recipes of all time. item not reviewed by moderator and published
This tart is beautiful, delicious and a refreshing finish to any meal. I made it without modification to the recipe....perfect as is. Thank you, Paula, for another great recipe! item not reviewed by moderator and published
I made this right now and it is delicious! It is super easy to make. At first I was apprehensive about using cream cheese for the filling because I'm not to crazy about cream cheese. But once it's in the tart, you can't even tell. Trust me, if I can make this, anyone can. item not reviewed by moderator and published
Pretty to look at, delicious to eat. Made it the night before and kept in fridge until a few minutes before serving. It was so good item not reviewed by moderator and published
This is so easy and always gets rave reviews! I agree, the glaze recipe makes entirely too much for the tart. I may try to halve it and not buy the limeade concentrate and just use lime juice. Always great for a picnic! item not reviewed by moderator and published
Delicious and impresses my guests! I have made this twice and it has been completely gobbled up both times. People rave about it. I have not made the glaze, but just warmed apricot preserves and water as a quick glaze. The crust and filling are divine. Will continue to make again and again! item not reviewed by moderator and published
The filling has no butter so it shouldn't be buttery, and also, you don't put the tart back in the oven after you place the filling and the should watch the video or reread the instruction more clearly. item not reviewed by moderator and published
I usually make a double batch of filling and have a little bit leftover. Since there is no butter in the filling wonder if that is the challenge you are having. I like the idea of adding lemon zest to filling too. This has been a no fail recipe that everyone loves. item not reviewed by moderator and published

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