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!
Keyword Dessert Recipe, Desserts, easy desserts, Fresh fruit, Fruit, fruit tart, Gluten-Free Lemon Cake Recipe, lemon curd, Lemon Tart, Recipe
Prep Time 1hour
Cook Time 25minutes
Total Time 3hours25minutes
Author Janine Waite
1 tart pan bottom is removable
2cupssifted flourSift flour and then measure.
1cupbuttersoften and room temperature
½cup powdered sugar
½cupwhip creamI used coconut cream since my husband is allergic to whip cream, but whip cream works well for this recipe.
½cuppowdered sugarYou can double this amount if you like your filling to be a tiny bit sweeter.
mint leavesI 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.