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
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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.
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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.
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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.
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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.
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Glaze the Tart: Using a pastry brush, gently brush the lemon glaze all over the fruit topping.
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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.