Fruit Tart

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!

Course Dessert

Cuisine American

Keyword Dessert Recipe, Desserts, easy desserts, Fresh fruit, Fruit, fruit tart, Gluten-Free Lemon Cake Recipe, lemon curd, Lemon Tart, Recipe

Prep Time 1

Cook Time 25

chilling 2

Total Time 3 25

Servings servings

Calories 727kcal

Author Janine Waite

Equipment

1 tart pan bottom is removable

Ingredients

Shortbread Crust

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

Lemon Filling

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.

Fresh Fruit

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

Instructions

Crust

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. Add flour mixture and combine thoroughly.
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.

Tart Filling

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.

Nutrition