The art of the fruit tart.
My mother-in-law introduced me to the beautiful and delicious world of fruit tarts. My family growing up loved everything chocolate, so we never really had them. I think they are so beautiful, it really is an art to create them.
There are a few things that a great fruit tart must have:
- Flaky, delicious crust
- A frosting that is not overly sweet, but also has great flavor
- Seasonal fruit of all colors that is doused in just enough lemon juice to make it a tiny bit tart
Well, her recipe has it all!
I loved it so much and asked her to share.
Her recipe is adapted from Paula Deen’s recipe, but it is definitely much lighter than that version.
I hope you love it!
The Best Fruit Tart Recipe
Ingredients:
Crust:
- 1/2 cup powdered sugar
- 1 1/2 cup gluten-free flour blend
- 3/4 stick of unsalted butter, softened and sliced
Filling:
- 1 pkg 1/3 fat cream cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
Topping:
- Fresh strawberries, kiwi slices, blueberries, raspberries
- coat in lemon juice
- garnish with mint leaves
Instructions:
- 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, blend all ingredients together and top crust after it has cooled.
- Mix all ingredients and then use your wildest imagination to arrange them beautifully on top.
- Refrigerate for at least one hour before serving.
It is honestly the absolute perfect dessert for summer when there is so much fresh produce and fruit readily available. I think a definite add is fresh peaches or nectarines when they are in season because they add an unmistakable summer flavor.
I hope you enjoyed the recipe and I would love to hear your favorite summer treats!
