Easy, flaky, fresh and delicious! This summer fruit tart makes the perfect, festive spring or summertime treat! It’s simply irresistible!
Anytime I see a bakery, I love to go inside and check out all the desserts. If an item doesn’t grab my attention, I quickly move onto the next. For some reason, every time I see a fruit tart my eyes quickly fixate on it. Maybe it’s the beautiful and vibrant colors that jump out at me and says, “Buy me, because I am as delicious as I look!” But I don’t often go by a bakery so I decided to learn how to make the best summer fruit tart myself.
During the summer, when the fruit is at its best, I love making this stunning, mouthwatering, sensational treat. Since my favorite fruits are strawberries, raspberries and blueberries, this festive treat is perfect to celebrate Memorial Day or The Fourth of July.
Summer Fruit Tart-Crust
Ingredients: powdered sugar, salted butter, orange juice, all-purpose flour.
In a stand mixer with the paddle attachment. beat the softened butter until creamy.
Add powdered sugar and beat until well combined.
Slowly add the flour and beat. Add orange juice and beat until a dough starts to form.
Keep beating…
Scrape sides of bowl down and form into a dough ball. Cover and refrigerate for at least 30 minutes. Colder dough is easier to handle.
Once dough is chilled, place in tart pan and spread evenly. Fill in each and every ridge.
Bake at 350 degrees for 12-15 minutes or until edges start to brown.
Cool in pan, remove and plate.
Summer Fruit Tart-Filling
Ingredients: pure vanilla extract, cream cheese and granulated sugar.
In a medium sized mixing bowl, beat the cream cheese until smooth.
Dump the granulated sugar and beat until combined.
Pour in vanilla and beat until smooth.
Spread over cooled tart crust.
Summer Fruit Tart-Topping
Ingredients: raspberries, blueberries, strawberries, water, sugar, pure vanilla extract, cornstarch.
Spread fruit evenly over tart.
Summer Fruit Tart-Glaze
In a small sauce pan, over medium heat, add water, sugar and vanilla. Stir until sugar is dissolved.
In a separate bowl add cornstarch and water. Mix until there are no clumps.
Add cornstarch and water to the pan. Continue to stir over medium heat until liquid becomes thickened.
Let cool for 5 minutes. Using a silicone brush, brush glaze over fruit.
Refrigerate for at least an hour. Cut, serve and enjoy this festive and delicious tart!
For other great tarts try:
Chocolate Ganache Raspberry Tart
Mini Strawberry & Cream Tartlets
Fresh Zucchini and Tomato Tart
Summer Fruit Tart
Equipment
- stand mixer with paddle attachment
- Tart Pan
- hand mixer
- Medium Sized Bowl
- Small Pan
Ingredients
Summer Fruit Tart-Crust
- 1 1/2 sticks salted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 tbsp orange juice
Summer Fruit Tart-Filling
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1 1/4 tsp pure vanilla extract
Summer Fruit Tart-Topping
- Raspberries, strawberries, blueberries
Summer Fruit Tart-Glaze
- 1/4 cup water
- 2 tbsp granulated sugar
- 1/4 tsp pure vanilla extract
- 3/4 tsp cornstarch
- 1 tbsp water
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer using the paddle attachment, beat the butter until creamy.
- Add powdered sugar and beat until combined.
- Add all-purpose flour and orange juice and beat until a soft dough forms.
- Scrape down sides of bowl and form into a ball.
- Refridgerate for at least 30 minutes (cold dough is easier to mold).
- Using your hands, press dough evenly in the tart and up into folds.
- Bake for 12-15 minutes, or until edges start to brown.
- Let cool for at least 15 minutes.
Summer Fruit Tart-Filling
- In a medium sized mixing bowl, beat cream cheese .
- Add granulated sugar and vanilla and beat until smooth.
- Spread filling over cooled tart crust.
- Spread raspberries. strawberries and blueberries over filling evenly.
Summer Fruit Tart-Glaze
- In a small pan over medium heat, combine the water, sugar and vanilla.
- Keep stiring until all the sugar is dissolved.
- In a small bowl, mix 3/4 tsp of cornstarch with 1 tbsp of water and stir until smooth.
- Add water and cornstarch to pan and over medium heat continue to stir until thickened.
- Let cool for 5 minutes.
- Using a silicone brush, brush glaze over fruit topping.
- Refrigerate for at least 1 hour.
- Cut, serve and enjoy!
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