This Summer Fresh Fruit Tart is an absolutely stunning dessert that tastes as good as it looks! It features a buttery shortbread crust, a creamy and tangy cream cheese filling, and a vibrant topping of colorful fresh fruits, all finished with a bright lemon glaze. I love making this Fresh Fruit Tart when beautiful berries and fruits are in season – it’s such a celebration of flavor and color! It’s perfect for spring gatherings (like right now!), summer barbecues, potlucks, or any occasion that calls for a light, refreshing, and impressive dessert.
Why You’ll Love This Fresh Fruit Tart
- Stunning Presentation: The colorful arrangement of fresh fruit makes this tart a true showstopper.
- Fresh and Flavorful: Combines a buttery crust, creamy filling, and sweet, juicy fresh fruit.
- Easy to Make: Uses simple ingredients and straightforward steps for the crust, filling, and glaze.
- Perfect for Showcasing Fruit: A wonderful way to highlight beautiful seasonal fruits.
- Crowd-Pleaser: A light, refreshing dessert that everyone enjoys.
Ingredients for Summer Fresh Fruit Tart
Here’s what you’ll need to make this beautiful tart. The full list with measurements is in the recipe card below.
Crust
- Unsalted butter, room temperature (Fat)
- Powdered sugar (Sweetener)
- All-purpose flour (Dry Ingredient)
- Salt (Seasoning)
Filling
- Cream cheese, softened and room temperature (Dairy)
- Granulated sugar (Sweetener)
- Vanilla extract (Flavoring)
Fruits
- Strawberries, sliced (Fruit)
- Kiwi, sliced (Fruit)
- Blueberries (Fruit)
- Fresh peaches, diced (Fruit) (Use your favorite seasonal fruits!)
Lemon Glaze
- Frozen lemonade concentrate, thawed (Flavoring/Liquid)
- Cornstarch (Thickener)
- Lemon juice (Acid)
- Granulated sugar (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic look of this Fresh Fruit Tart, but here are some delicious variations:
- Different Fruits: Use any combination of your favorite fresh fruits like raspberries, blackberries, mangoes, grapes, or nectarines.
- Different Crust: Try a shortbread cookie crust or a pre-made pie crust (blind-baked).
- Add Citrus Zest: Add lemon or orange zest to the cream cheese filling for extra brightness.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the finished tart instead of the lemon glaze.
- Different Glaze: Use apricot jam, melted and strained, as a simple alternative glaze.
How to Make Summer Fresh Fruit Tart
Let me show you how easy it is to create this beautiful Fresh Fruit Tart:
Make the Crust
- First, I heat the oven to 350 degrees Fahrenheit (175°C).
- To make the crust, I blend the room temperature butter, powdered sugar, flour, and salt together in a bowl. I mix well until a soft dough forms.
- I firmly press the dough into a tart pan with a removable bottom. I make sure to press the dough evenly into the bottom and up the edges of the sides well.
- Using a fork, I prick the dough lightly all over the bottom. This helps prevent bubbling.
- I bake the crust in the preheated oven for 12-14 minutes until slightly golden.
- I remove it from the oven and allow it to cool completely on a wire rack.
Make the Filling
- While the crust cools, I make the simple cream cheese filling. I mix the softened cream cheese, granulated sugar, and vanilla extract together in a bowl.
- I blend well using a hand mixer until creamy and smooth.
Assemble the Tart Base
- Once the tart crust is completely cool, I spread the cream cheese frosting evenly over the bottom.
Make the Glaze
- I add all of the glaze topping ingredients (thawed lemonade concentrate, cornstarch, lemon juice, granulated sugar) into a small saucepan.
- I stir well with a whisk
- Heat until thickened and dissolved
Arrange Fruit and Glaze
- Now for the fun part – arranging the fruit! I start by placing the sliced strawberries on the outer edge of the cream cheese filling.
- Next, I arrange a ring of sliced kiwi inside the strawberries.
- Followed by a ring of blueberries.
- Finally, I place a ring of diced peaches inside the blueberries. (Feel free to create any pattern you like!)
- Using a pastry brush, I gently brush the lemon glaze all over the fresh fruit topping. This gives it a beautiful shine and adds extra flavor.
Serve
- Serve
Tips and Tricks for the BEST Fruit Tart
Here are my secrets for making this Fresh Fruit Tart truly exceptional:
- Use Room Temperature Cream Cheese: Ensure the cream cheese is fully softened for a smooth, lump-free filling.
- Cool Crust Completely: Don’t add the cream cheese filling until the crust is totally cool, otherwise it can melt.
- Dry Fruit Well: Gently pat the washed fruit dry before arranging it on the tart to prevent excess moisture from making the crust soggy.
- Arrange Fruit Tightly: Place the fruit pieces close together for the most beautiful presentation.
- Glaze Gently: Brush the glaze on carefully so as not to disturb the fruit arrangement.
How to Serve
This Summer Fresh Fruit Tart is perfect served:
- As Is: It’s a stunning dessert all on its own.
- For Brunch: A beautiful centerpiece for a brunch buffet.
- At Parties: A light and refreshing dessert option for showers, birthdays, or summer gatherings.
- With Tea or Coffee: A delightful afternoon treat.
Serve chilled or at room temperature.
Make Ahead and Storage
- Crust: The crust can be baked a day ahead and stored, covered, at room temperature.
- Filling: The cream cheese filling can be made a day ahead and stored in the refrigerator.
- Glaze: The glaze can be made ahead and stored in the refrigerator.
- Assembly: Assemble the tart up to a few hours before serving for the best results (fruit stays freshest this way). Store the assembled tart, covered loosely, in the refrigerator. Leftovers will keep for 1-2 days, but the crust may soften over time.
FAQs about Summer Fresh Fruit Tart
- Can I use a different type of crust?
- Yes, a pre-made shortbread crust or a homemade pie crust (blind-baked) would also work.
- Can I use frozen fruit?
- Fresh fruit is highly recommended for the best appearance and texture. If using frozen fruit, thaw it completely and pat it very dry before arranging on the tart.
- How do I keep the fruit from browning?
- The lemon glaze helps prevent some browning. Arrange fruits like peaches or apples just before glazing and serving for optimal freshness.
Enjoy this beautiful, fresh, and delicious Summer Fresh Fruit Tart! It’s a perfect dessert for celebrating the season.
Print
Beautiful Summer Fresh Fruit Tart
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Total Time: 44 minutes
- Yield: 8–10 1x
- Category: Dessert, Tart
- Cuisine: American
Description
This Summer Fresh Fruit Tart features a buttery shortbread crust, a smooth cream cheese filling, and a beautiful arrangement of fresh seasonal fruits, all finished with a simple lemon glaze for extra shine and flavor.
Ingredients
Scale
For the Shortbread Crust:
- 3/4 cup (1 1/2 sticks, 170g) unsalted butter, softened to room temperature
- 1/2 cup (60g) powdered sugar (confectioners’ sugar)
- 1 1/2 cups (188g) all-purpose flour
- 1/2 teaspoon salt
For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
For the Fruit Topping:
- Fresh strawberries, sliced
- Fresh kiwi, peeled and sliced
- Fresh blueberries
- Fresh peaches, diced (or sliced) (Use desired amounts to cover the tart)
For the Lemon Glaze:
- 6 ounces frozen lemonade concentrate, thawed
- 3 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 cup (50g) granulated sugar
Instructions
-
Make the Crust:
- Preheat Oven: Preheat oven to 350°F (175°C).
- Combine Ingredients: In a medium bowl, combine the softened butter, powdered sugar, flour, and salt. Mix with an electric mixer or by hand until a soft dough forms.
- Press into Pan: Press the dough evenly into the bottom and up the sides of a tart pan with a removable bottom. Make sure the edges are well-pressed.
- Bake: Bake for 12-14 minutes, or until the crust is lightly golden brown.
- Cool Completely: Remove the crust from the oven and allow it to cool completely in the pan on a wire rack.
-
Make the Cream Cheese Filling:
- In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract.
- Beat well with an electric mixer (or vigorously by hand) until smooth and creamy.
-
Make the Lemon Glaze:
- In a small saucepan, whisk together the thawed lemonade concentrate, cornstarch, lemon juice, and granulated sugar until the cornstarch is dissolved.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens slightly. Remove from heat and let cool slightly.
-
Assemble the Tart:
- Spread Filling: Spread the cream cheese filling evenly over the completely cooled tart crust.
- Arrange Fruit: Arrange the sliced strawberries, kiwi, blueberries, and diced peaches decoratively over the cream cheese filling. Start from the outer edge and work your way in, or create any pattern you like.
-
Glaze the Tart: Using a pastry brush, gently brush the lemon glaze all over the fruit topping.
-
Serve: Serve the tart immediately, or chill briefly before serving if preferred. Slice using a sharp knife.
Notes
- Room Temperature Ingredients: Using room temperature butter and cream cheese ensures a smooth crust dough and filling.
- Crust: Press the crust dough firmly into the tart pan, especially into the fluted edges.
- Cooling Crust: Ensure the crust is completely cool before adding the cream cheese filling to prevent melting.
- Fruit: Use any combination of fresh, seasonal fruits you like. Ensure fruits are patted dry before arranging.
- Glaze: The glaze adds shine and a touch of lemon flavor. Apply it gently with a brush.
- Storage: Store leftover tart covered in the refrigerator for up to 3 days. The crust may soften slightly over time.