Here’s a fresh summer dessert recipe, the 4th of July Fruit Tart. It’s an easy recipe with a sugar cookie crust topped with a creamy citrus lemon curd that’s sweet, flavorful, and perfect for summer. If you like fresh fruit, then you’ll fall in love with this delicious fruit dessert!
My family loves this fresh fruit dessert, and it is perfect on a warm summer evening. And even if you’re not into cooking, this is a pretty easy dessert that’s not too complicated to make.
Today’s post is part of a fun 4th of July Recipe hop. There are so many great things my blogging friends have created and shared. You can view the fabulous dishes down below in this post!
The combination of fruit and dessert is so yummy. If you’re interested, I have a few recipes on the blog.
Let’s start with this 4th of July fruit tart recipe.
I’ve constantly spied these wonderful fruit tarts at the grocery stores, so I wanted to make one. I knew I wanted a flaky, lightly sweet cookie crust, so I came up with a shortbread cookie recipe. When thinking of the filling, I immediately thought of a citrus flavor, so I thought of lemon curd. The rest fell in place; the results are this sweet, citrus, fruity summer dessert!
I made this dessert for the 4th of July, but realistically it is something you can make year-round. During the summer, fruit is abundant, and it’s fun to incorporate it into a recipe for my family. Also, add whatever fresh fruit to this tart you like. Summer peaches would be amazing on this tart.
Why You’ll Love This 4th of July Fruit Tart
- Shortbread Crust – The flaky and light sweet crust is so buttery and delectable that your family will love it.
- No-Bake Filling – You’ll bake the crust, but the filling is a no-bake.
- Full of Fresh Fruit – If you love fruit, then this dessert is for you. It’s full of fresh, delicious fruit for a summer treat.
How to Make This Summer Dessert
Step 1 – Make Shortbread Crust
This part comprises five ingredients mixed and molded in the special tart pan. The crust is the only part that you’ll bake.
Step 2 – Mix the Filling
Mix the cream cheese, powdered sugar, and lemon curd in a bowl. Pour the filling into the cooled tart and spread evenly.
Step 3 – Top with Fresh Fruit
Top with fruit that is clean and dry. Refrigerator for an hour and serve cold.
- 2 cups sifted flour Sift flour and then measure.
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup butter soften and room temperature
- ½ cup powdered sugar
- 16 oz cream cheese softened
- 1 cup lemon curd
- ½ cup whip cream I used coconut cream since my husband is allergic to whip cream, but whip cream works well for this recipe.
- ½ cup powdered sugar You can double this amount if you like your filling to be a tiny bit sweeter.
- 12 oz raspberries
- 12 oz blueberries
- 6 oz blackberries
- 12 oz strawberries sliced
- mint leaves I used the mint for color and it's optional
- Preheat oven to 300°
- Sift flour and measure. Next, sift the flour and baking powder, and salt together.
- Mix butter with sugar until very light and fluffy.
- Mold the dough into a grease tart pan. Make sure to distribute the dough in the pan evenly.
- Bake at 300°F. 20 to 25 minutes. Or until golden.
- Remove from the oven and let cool on a baking rack.
- Whip the cream cheese with a mixer. Add the powdered sugar, lemon curd, and cream to the filling.
- Thoroughly blend ingredients and fill the cooled crust with mixture.
Fresh Fruit Layer
- Wash and dry fruit thoroughly.
- Slice strawberries and place them on the tart. Place the rest of the berries on the pastry as well. You can arrange them in a pattern, flag, or randomly as I created.
- Chill tart for a couple of hours until serving. The tart filling should firm up in the refrigerator.
Tips for Making This Summer Dessert
- You can make the crust ahead of time. Make it the day of or a couple of days earlier. If you make it a couple of months before serving, store the crust in an airtight container in the freezer. Thaw it thoroughly before adding filling and fruit.
- The filling contains cream, but I like using Silk’s heavy cream substitute. Either type works well with this recipe.
- If you want a thin glaze over the fruit, you can add a tiny bit of water to some apricot preserves. Brush it lightly over the fruit to make them shiny.
- When it comes to picking fruit, add whatever fruit you prefer. I want to make this with some lightly grilled peaches brushed lightly with honey.
- You’ll need an 11″ tart pan to make this recipe. The cool thing about this pan is the bottom comes out that making it easy to remove the tart from the pan.
- Tart Pan – A 11″ tart pan with a removable bottom is essential when making this dessert.
- Lemon Curd – You can make homemade curd or buy a jar of lemon curd in the grocery store.
- Cake Stand – This impressive dessert is stunning when placed on a beautiful cake stand!
Thanks so much for joining me! Here are some awesome 4th of July Recipes for you!
- Patriotic Fruit Pizza Dessert from Tatertots & Jello
- Homemade Strawberry Shortcake Ice Cream Bars from Pass the Butter
- 4th of July Fruit Tart from Happy Happy Nester
- American Flag Sheet Cake from Modern Glam
- Individual Skillet Strawberry Shortcake from Most Lovely Things
- Festive 4th of July Gluten-Free Muffins from My 100 Year Old Home
- Easy Fourth of July Watermelon Salad from Robyn’s French Nest
- Red Velvet Brownies from Paint Me Pink
- Marshmallow and Chocolate Dipped Ice Cream Cones from My Sweet Savannah
- 4th of July Donuts from Inspiration for Moms
- No Bake Strawberry Cheesecake Bites from Twelve on Main