Fresh Fruit Tart

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This is delicious! Have made this several times and I can never make enough. The glaze needs a light touch and I use a pointed tip plastic squeeze bottle to apply. You will have leftover glaze. Beautiful as well.

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While this was a great desert, the cream cheese filling was a bit sweet and heavy for my taste. I made it the second time substituting a thick lemon pudding and it was perfect for me and my family. This will definitely be a favorite desert for family and friends.

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Yes this is a great recipe,
Sometimes I do a pastry cream to put on the crust instead of her cream cheese ,but the crust is unbelievably easy.
Everyone says it is the best tart they have ever tasted

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awsome!!! we had a pumpkin carving. i made this for are snack everyone loved it. again i was famous! lol!!

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Easy to make and great for the summer when there is an abundance of fresh fruit. I would half the glaze recipe since not all is used anyway. Looks impressive as well!

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This was amazing. My son loves fruit tarts but does not like cheese cake. So I replaced the cream cheese with Mascarpone cheese. It made it much lighter in taste. The glaze gives it just the right amount of tartness. This was fantastic and will make it again and again.

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This was SO good and easy to make. My husband, who usually just likes chocolate desserts LOVED it! Oh, and so beautiful, too. This would be an excellent dessert to take to an event or a pot luck. Mmmmmmm.

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The crust can be made more healthy without the butter. The sugars need to be replaced with agave syrup to avoid spiking blood sugar levels where possible. The total taste of this otherwise delicious and healthy dish can be enhanced with greater over-all longterm health rewards by altering the ingredients and thus maximizing your taste and health benefits.

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YUMMY: made it twice in one week! Was my very first tart ever, both making and also eating. Super easy to make. My 3yr old have helping too. Everyone LOVED it!

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This was delicious, perfect sweetness and balance. I had trouble getting the crust pressed all the way around my 12" pan and ended up making another half batch of dough. It helped me fill it in, but the crust puffed up to where it was quite thick, even with the use of pie weights (not that anyone complained!. I upped the bake time 2 minutes, and pulled it out just when the edges started to brown. It looked undercooked, but wasn't-might be why some others had trouble. It tasted like something between a shortbread and a sugar cookie. The thin cream cheese layer was yummy, and unlike a traditional fruit tart filling, doesn't make the crust soggy over time. But it tasted better the next day, after the vanilla had some time to mellow out. The glaze was super tart, so I only used a thin layer, and then we ended up not tasting it, which was actually fine with me. Next time I will save the expense and skip it altogether. The sweet, juicy fresh fruit was the star, and that's how it should be!