Fresh Fruit Tart


After seeing dozens of lovely fruit tarts in bakery windows and in the pastry cases at Whole Foods for months and months, I finally decided I needed to try making one myself.  It just so happens that while grocery shopping a few weeks ago, I was surprised to find there was a huge produce sale going on. The berries were all on super sale and I took it as a sign. It was now or never time for that fruit tart I had been longing to make. But seriously, when is fruit ever on sale in Wisconsin in the dead of winter? Correct answer is never.

But, It’s not like everyone has a tart tin laying around. I had to make a quick pit stop at Sur La Table on my way home from the grocery store. They had so many great options and sizes! The mini tart tins may or may not be on my birthday wishlist this year.




For the Crust

  • 1/2 cup powdered sugar
  • 1 1/2 cups gluten-free flour (I used Trader Joe’s GF flour this time)
  • 1 1/2 sticks unsalted butter, softened

For the Filling

  • 1 package (8 oz) low fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla

For Topping

  • kiwis
  • blueberries
  • blackberries
  • raspberries

For the Glaze

  • 1 (6 oz) can frozen limeade concentrate, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lime juice
  • 1/4 cup granulated sugar


1. Preheat the oven to 350 degrees.
2. In a large mixing bowl combine the powdered sugar, flour, and butter. Using a low speed, mix until ingredients forms a ball. The dough will be soft and crumbly. Using your hands, press the dough evenly into a 12 inch tart pan that with a removable bottom.
3. Bake crust for 10-12 minutes or until it is VERY lightly browned. Set aside to cool.
4. Now, you can make the glaze. Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat for 3-5 minutes. You should notice the sauce becoming clear and thick, that’s when you know it is done. Set aside to cool.
5. While the crust is cooling you can make the topping. Beat the cream cheese, sugar, and vanilla together until creamy. Once cooled, evenly spread the topping. Remember: You absolutely have to wait until the crust is cooled, if you get impatient and try and frost it too early it will rip the top up.
6. Slice up fruit and begin to arrange it on the tart. Starting at the edge of the crust, working your way to the middle. You can get creative with your circles! Fill in any extra spaces with a small fruit like blueberries. End by clustering the fruit of your choice in the center.
7. With a pastry brush, glaze the entire tart. The more you use the more tart the flavor! Note: you will not end up using all of the glaze.

Bon appétit!



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