Fresh Fruit Tart

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This was SO yummy! The crust was delicious....so good that I could eat it by itself:- I will be using the crust on other pies!! I absolutely loved the glaze. It was a great contrast to the tart. The next time I bake, I think I'll use 1 stick of butter instead of 1 1/2 sticks.

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This is super duper yummy! The crust is so flaky and nice and the filling is great. I didn't use the glaze from this recipe, but I don't doubt that its amazing! I will absolutely use this recipe again and I even have requests from my family to use this crust on most of my other pies.

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YUM! This was my first fruit tart and it came out beautifully. I spread the crust out in an oval shape inside a 13x9 pan lined with crisscrossed foil for lifting out later. Baked for 12 minutes and lifted it out to let cool. I also only used 1 stick of butter instead of 1.5, and the crust was still flaky, buttery and good. Thanks Paula!! I'll definitely do this one again!

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Simple and delicious! There's never a crumb leftover when I make this dessert for a dinner party. The tart of the lime glaze works wonderfully with the cream cheese layer. I could probably eat the entire tart myself! Photos on my blog: http://sweetcarolinescooking.wordpress.com/2010/10/10/tart-time-fresh-fruit-tart/

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When I first saw this recipe, I was in love with it. I made it 7 times during this year. This recipe is very easy to make and can be expensive depending on the season. I would recommend making this during the summer since strawberries and blueberries are on sale. The filling is the best, but i added less sugar then it suggested. Also the glaze is must for the recipe, since it makes the fruit tart beautiful and gives it a tangy taste. Remember not to choose a unripe kiwi since it may mess up the dish from it's sourness. Overall, the tart's butter and sugar had a great taste and texture, while the fruit and filling created a fruity creamy balance taste with a hint of a tangy from the glaze.

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I was inspired to make my own fruit tart after visiting a French patisserie and having a few of theirs. I searched the internet for a good recipe and thought this one sounded the best. Most other tart recipes I came across were yolk laden in the crust and pastry cream and that didn't appeal to me - even though I think that's how the French make theirs. This recipe is easy to make, light (not heavy with eggs and refreshing. You MUST use REAL BUTTER for the crust - it makes the whole tart and make sure you eat/serve it COLD - it makes a world of difference. I would highly recommend this recipe.

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Made these for work and have already given the recipe to three people. Had to let them back a few more minutes than stated. May cut back on the sugar a little next time. Worth the time! Loved them!

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This was so easy and my family was impressed at the beauty! Easily made in individual pastry crusts as well.

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This is my first time making a fruit tart, and it come out delicious!!! I just started cooking, and I don't know much about culinary arts. This recipe is very simple to make. I was surprised it came out so good, and pretty! Its a great treat for the hot summery days. I would suggest leaving it in the fridge for a couple hours or a day. The tart is amazing when its chilled. enjoy !

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OMG! LOVE IT! Friday night pool party and everyone loved it. Thanks Paula