This fresh fruit tart is the epitome of summer. Made with a rich cream cheese filling and topped with fresh fruits, it’s as delicious as it is beautiful.
This fresh fruit tart is everything you love about summer bundled into one beautiful dessert. Piled high with fresh berries, it’s so pretty to look at you’ll be hesitant to slice into it. What’s better? It’s super simple to make and only requires the oven to be on for a short 15 minutes (goodbye hot kitchen on a hot day).
Our version of the classic fruit tart is packed with cream cheese filling, topped with berries, and finished with a light glaze of melted jam. Serve it at your next BBQ and watch your guests come pack for slice after slice.
How to Make a Fresh Fruit Tart
Despite its impressive appearance, this fresh fruit tart is super simple to make. Below, find an overview of the recipe before you dive in.
- Preheat the Oven & Make the Crust Batter: Preheat the oven to 375°F. While the oven is warming up, make the batter for the crust. Using a food processor, blend sugar, flour, and butter together until the mixture clumps into a ball.
- Press the Crust Batter Into the Tart Pan: Press the dough into the tart pan with your fingers. Make sure to spread the crust into the scalloped indentations around the rim. Bake until light brown. Set crust aside to cool at room temperature.
- Make the Filling: With a hand mixer, beat the cream cheese, granulated sugar, and vanilla together until creamy and smooth.
- Assemble the Tart: Spread the cream over the crust. Decorate with fruits. In a small saucepan, melt the jam until a bit runny. Using a pastry brush, spread the melted jam over the top of the fruit.
- Refrigerate and Serve: Allow the tart to set in the refrigerator for at least 30 minutes and up to overnight. Slice, serve, and enjoy!
What is a tart pan? A tart pan has scalloped sides and a removable bottom, allowing you to slip off the outer ring without damaging the beautiful crust.
Tips for Making the Best Fresh Fruit Tart
Below, find a collection of tips to help you make the best, bakery-worthy fresh fruit tart.
- Refrigerate the tart before serving. Allow the tart to set in the fridge for at least 30 minutes before you serve it. Overnight is preferred. This will make the tart more sturdy when sliced.
- Use a tart pan. Tart pans come with beautiful scalloped edges and a removable bottom that takes the stress out of removing the crust.
- Slice and soften the butter. Slice the butter and allow it to soften at room temperature so it blends better into the crust batter.
- Press the batter into the tart pan firmly. If you want the tart to have beautiful ridged edges, you need to make sure to press the batter into them firmly.
- Spread melted jam on top of the fruit for that signature shine. Fruit tarts are often finished with a sugar or jam glaze to create a beautiful sheen. The sugar also balances out the tartness of the fruit and creates a more well-rounded flavor.
Jam Tips: Use a jam that’s fine versus chunky so it spreads smoothly over your fruit. We love to use apricot jam or raspberry jam for this recipe.
Storing a Fresh Fruit Tart
- Refrigerator: Store the fruit tart in an airtight container in the refrigerator for up to three days. Use an airtight cake container if you have one.
- Freezer: Not recommended. Fresh fruit tarts simply don’t freeze or defrost well. They’re best eaten fresh!
FAQ
How I keep the fruit tart from turning soggy?
Keep your fruit tart refrigerated up until you plan to serve it to keep it from turning soggy. The cold air will keep the cream from melting and spreading moisture into the crust.
Do you need to refrigerate a fruit tart?
You do need to refrigerate your fruit tart before and after serving it. Store it in an airtight container to prevent it from soaking up the smells in your refrigerator.
How do I make a fruit tart if I don’t have a tart pan?
If you don’t have a tart pan, use a pie pan. These typically come without decorative edges or a removable bottom, but can be used in a pinch. Simply press the dough into the pie pan, leaving a bit more dough on the edges. Using your fingers, pinch the dough to create scalloped edges. Bake the crust as directed. Do not attempt to remove the crust from the pan, as it will likely fall apart. Simply fill, decorate, and slice the tart straight from the pie pan.
What kinds of fruits are best for fruit tarts?
Strawberries, blueberries, raspberries, and kiwis are the most commonly used fruits for a traditional fruit tart. You can use other fruits (mangoes, pineapple, etc.), but stay away from bananas as they turn brown and slimy.
Other Sweet Summery Treats
- Easy Strawberry Cake Roll – Strawberry and cream cake roll
- Apricot Farmer’s Cheesecake – Ukrainian-style cheesecake
- Cherry Cobbler – Juicy cherries covered in a flakey biscuit topping
- Easy Panna Cotta Recipe – Italian sweet cream dessert
- Strawberry Cobbler – Juicy berries with a flakey biscuit topping
- Strawberry Jello Cake (Only 3 Ingredients) – Festive jello cake
Recipe
Ingredients
- 1/2 cup sugar
- 1 1/2 cups flour
- 12 tbsp unsalted butter softened and sliced
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 cups fresh fruit berries and kiwi recommended
- 1/2 cup jam smooth versus chunky
Instructions
Crust
- Preheat the oven to 375°F. In a food processor, combine sugar, flour, and butter. Blend until the mixture forms a ball.
- Using your fingers, press the dough into a 9-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 and somewhat smooth. Bake the crust for 12 to 15 minutes, or until it turns a light share of brown. Set aside to cool.
Filling and Topping
- Beat the cream cheese, granulated sugar, and vanilla together until smooth.
- Spread the cream over the cooled crust. Decorate the top with a variety of colorful fruits.
- Heat up the jam in the microwave or in a small sauce pan until it becomes slightly melted. Using a pastry brush, lightly spread the jam on top of the fruit to give it a nice sheen. Refrigerate for at least 30 minutes before serving. Enjoy!
Hi Natasha, this tart looks amazing! I have a question, on the recipe it says that you need sugar for the dough, but when you read through the tips, it says you need confectioners sugar. Which one of the two do you need to use for dough? Thank you, can’t wait to make it 😋
Hey Inessa, good catch. It would be regular sugar for the crust and confectioners sugar for the cream. Hope this help. (we have updated the recipe)
If I want to make this two days in advance, should I just make the crust first and leave it in the fridge? Then add the cream later on it?
Hi Gina- yes you can bake the crust ahead of time and store it in an air-tight container for maximum freshness! Then add the cream and fruit later and refrigerate for 30 min prior to serving. Enjoy!
Would this work using a store bought pre-made crust?
Hey Jules, yes for sure! You can use store bought crust. Enjoy it.... its such a treat!
Oh, how I wish I had a slice right now! This is one of my go-to's! Everyone always loves it, especially as the weather starts getting warmer. We are making it for Easter!
Yum! This is the perfect easy dessert for Easter!
this is the most beautiful fruit tart that i have ever seen!
Thank you! Fresh berries are the perfect topping or decor! 🙂
It's so beautiful! Thanks for the tip about leaving it in the fridge so it won't get soggy!
You're welcome, Erin. Enjoy!
Can I use gluen free flour?
Hi Angie, I haven't tested using gluten free flour. If you try it, please report back with feedback!
So i was soo close to not bringing this out to the table when guests came over, but i couldnt be greedy! My parents taught me to share.lol so i shared......and it was gone in a matter of minutes!!!!!!! Total fruit overload! It was soooo delicious! And easy too!! Your one of my favorite bloggers. Love going thru your blog when nights are slow at work. God bless you and your fam?
Oh I love how yours looks like in a square shape. I miss this tart. Did you add jam to yours? Btw, you comment made me laugh 🙂
Thanks! Im digging the square pans lately. & the jam thats supposed to go over the fruits, i added it under the cream. even thought my jam came out pretty good, i feel like i did somethig different -you can see my jam on the fruits. i couldnt see it on your picture.
oh, I see... Thank you for sharing!
Natalya, I made this today with my 8 year old daughter and have to say that it was easy to make and taste so good. Definitely adding to my recipe collection. I did have to bake my crust though for about 25 minutes which was 5 min on broil to get it to lightly brown. Thanks for sharing the recipe.