Easy Berry Fruit Tart
This Easy Berry Fruit Tart is a show-stopping dessert that combines a buttery, homemade tart crust with a luscious cream cheese filling and a cascade of fresh, vibrant berries. Perfect for any occasion, this recipe balances simplicity and elegance, featuring a golden, flaky pastry base that’s easy to make from scratch. The tart is then topped with a medley of juicy strawberries, blueberries, raspberries, and blackberries, glazed with a delicate apricot jam for a beautiful, glossy finish. With just 45 minutes of prep time and a refreshing, no-bake filling, this fruit tart is as effortless as it is impressive. Serve chilled for a light and indulgent treat that’s sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 230 grams cream cheese (softened)
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 300 grams assorted fresh berries (e.g., strawberries, blueberries, raspberries, blackberries)
- 2 tablespoons apricot jam
- 1 teaspoon water (for thinning jam)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the mixture, then gently knead until it forms a cohesive dough. Avoid overworking the dough.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate it for 20 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess.
Prick the base of the tart shell with a fork, then line it with parchment paper and fill with baking weights or dried beans.
Bake the tart shell for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes until golden. Allow to cool completely.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly into the cooled tart shell.
Arrange the fresh berries on top of the cream cheese filling in an attractive pattern.
In a small saucepan or microwave-safe bowl, combine the apricot jam and water. Heat gently until the jam is thinned and smooth.
Using a pastry brush, lightly glaze the berries with the thinned apricot jam to give them a glossy finish.
Refrigerate the tart for at least 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 373.1 g | 136% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 163.9 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 381 mg | 29% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
