Fresh Summer Fruit Tart
Bright, vibrant, and bursting with fresh flavors, this Fresh Summer Fruit Tart is the ultimate dessert for warm, sunny days. Featuring a buttery, homemade shortcrust pastry as the base, this tart is filled with a luscious cream cheese mixture lightly sweetened with powdered sugar and vanilla. Topped with an artful arrangement of juicy strawberries, plump blueberries, and tropical kiwi slices, this eye-catching tart is finished with a glossy apricot glaze that adds a delicate sweetness and irresistible shine. Perfect for summer gatherings, brunches, or special occasions, this recipe balances elegance with simplicity, delivering both beauty and flavor in every slice. Serve chilled for a refreshing and indulgent treat that captures the essence of the season.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams granulated sugar
- 1 pinch salt
- 115 grams unsalted butter (cold, cubed)
- 3 tablespoons cold water
- 225 grams cream cheese (softened)
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 150 grams strawberries (sliced)
- 75 grams blueberries
- 2 whole kiwi (peeled and sliced)
- 2 tablespoons apricot jam
- 1 teaspoon water
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, and gently mix until the dough just comes together. Do not overmix.
Shape the dough into a flat disc, wrap in plastic wrap, and chill in the refrigerator for 15 minutes.
Roll out the dough on a lightly floured surface into a circle roughly 25 cm (10 inches) in diameter. Transfer it to a tart pan with a removable bottom, pressing it into the sides. Trim off any excess dough.
Use a fork to poke holes in the bottom of the tart crust to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
Bake for 15 minutes, then carefully remove the parchment paper and weights. Bake for an additional 5 minutes, or until the crust is golden brown. Allow to cool completely.
While the crust cools, prepare the filling. In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
Spread the cream cheese mixture evenly into the cooled tart crust.
Arrange the sliced strawberries, blueberries, and kiwi slices in a decorative pattern on top of the filling.
In a small saucepan, heat the apricot jam and water over low heat, stirring until it blends into a glaze. Allow it to cool slightly.
Using a pastry brush, gently glaze the fruit with the apricot mixture to give it a shiny finish.
Chill the fruit tart in the refrigerator for at least 15 minutes before serving.
Slice and serve your Fresh Summer Fruit Tart. Enjoy!
Nutrition Facts
Calories |
3129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 334.6 g | 122% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 161.1 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1171 mg | 25% | |
*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.
