Fresh Fruit Tart (Crazy Good)

When we first got married, this cream cheese fruit tart recipe was one of my husband Tim’s favorite desserts. He really enjoyed the freshness of the berries combined with the creaminess of the cream cheese filling and the crumbly crust. This trifecta of different textures/tastes and the beauty of the different colored fruits is what really makes this dessert stand out and be the crowd pleaser it is. It almost makes it too pretty to eat… almost.

I really love to make this dessert in the summer when the fruits and fresh berries are at their peak. But — I also make it during the winter when I want something light and fresh. It helps remind me that summer is coming soon!

How to Make a Cream Cheese Fruit Tart

Despite its impressive appearance, this fresh fruit tart recipe is super simple to follow. Here’s a quick overview to get you started.

• Make the crust: Preheat the oven to 375°F. Meanwhile, with a food processor, blend the sugar, flour, and butter together until the mixture clumps into a ball.
• Press the crust dough into the pan: Press the dough into the tart pan with your fingers. Spread the crust into the scalloped indentations around the rim. Then, bake it until it turns a light golden brown color. Set it aside to cool.
• Make the fruit tart filling: With a hand mixer and a large bowl, beat the cream cheese, granulated sugar, and vanilla together until creamy and smooth.
• Assemble the tart: Spread the cream filling over the crust. Decorate the top with the fruits. In a small saucepan, melt the jam until it is a bit runny. Then, use a pastry brush to spread the melted jam over the top of the fruit.
• Refrigerate & serve: Allow the tart to set in the refrigerator for at least 30 minutes and up to overnight. Slice, serve, and enjoy!

Tips for 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 makes 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. If you don’t have one, you can use a springform pan or a pie pan. Press the dough into the pan, leaving a bit more dough on the edges, then pinch the dough to create scalloped edges. Bake, but don’t attempt to remove the crust from the pan later, as it will likely fall apart.
• Slice and soften the butter: Slice the butter and allow it to soften to room temperature so it blends better when making the crust batter.
• Press the batter into the tart pan: If you want the tart to have beautiful ridged edges, you must firmly press the batter into all of the edges.
• Change up the fruits: Strawberries, blueberries, raspberries, blackberries, and kiwi are the most commonly used fruits for a traditional fruit tart. You can use other fruits (mangoes, pineapple, mandarin oranges, etc.), but stay away from bananas as they turn brown and slimy.
• Spread the melted jam on top for shine: Fruit tarts are often finished with a sugar or jam glaze to create a beautiful sheen. The helps balance out the tartness of the fruit and creates a more well-rounded flavor.
• Refrigerate until serving time: Keep the fruit tart refrigerated up until you plan to serve it to keep it from turning soggy. The cold air keeps the cream from melting and spreading moisture into the crust.

Storing Cream Cheese Fruit Tarts

Chances are, you’ll likely have a little bit of tart left over for a couple days. I store mine in the refrigerator in an airtight container for up to three days. I recommend using an airtight cake container if you have one. Avoid freezing the tart because the texture doesn’t hold up well after freezing/thawing.

More Fruity Treats

• Easy Strawberry Cake Roll – Strawberry and cream cake roll
• Apricot Farmer’s Cheesecake – Ukrainian- Polish style fruit cheesecake
• Cherry Cobbler – Juicy cherries covered in a flakey biscuit topping
• Strawberry Jello Cake (Only 3 Ingredients) – Festive jello cake

Recipe

Fresh Fruit Tart

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Servings

8 servings

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Recipe contributed by: Natalya Drozhzhin

This fresh cream cheese fruit tart is the epitome of berry goodness. With a rich filling and fresh fruit, it's show-stoppingly beautiful and delicious!

Ingredients

Crust

• 1/2 cup granulated sugar
• 1 1/2 cups flour
• 12 tbsp unsalted butter softened and sliced

Filling and Toppings

• 8 oz cream cheese softened
• 1/2 cup confectioners sugar
• 1 tsp vanilla extract
• 3 cups fresh fruit berries and kiwi recommended
• 1/2 cup jam smooth versus chunky

US Units – Metric

Instructions

Crust

• Preheat the oven to 375°F. In a food processor, combine the 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 shade 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 saucepan 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!
  

Nutrition Facts

Fresh Fruit Tart

Amount Per Serving

Calories 543 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 17g85%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 74mg25%

Sodium 103mg4%

Potassium 164mg5%

Carbohydrates 72g24%

Fiber 2g8%

Sugar 46g51%

Protein 5g10%

Vitamin A 1174IU23%

Vitamin C 4mg5%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.