This recipe is great to make in advance for a party. In order to make a proper fruit tart you need to have the proper fruit tart pans. I know what you are thinking. Ugh another specialized pan I need to make something? Not necessarily, you could use a regular pie pan, BUT it just won’t be the same without it. Plus these tart pans are relatively cheap, I got 4 mini pans for $3. And this recipe is such an easy win that I’m guaranteed to use them over and over again. .
These tart pans should have a removable bottom. The bottom of the tart pan is set inside the rim. The trick with the fruit tart is to carefully remove the tart crust from the pan. To remove the rim from the bottom you place a glass cup upside down and put the tart on top. Then press the edges of the tart pan down towards the countertop. The edge of the pan should release from the crust separating the bottom of the tart pan pan from the edge of the tart pan. The second trick to this recipe is not to overglaze it. This recipe makes lots of glaze since its set to fit the portion of the limeade concentrate. There will be extra.
Classic Fruit Tart
Ingredients
- Crust:
- 1/2 cup confectioners' sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks unsalted butter softened
- Filling:
- 8 oz package cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Topping:
- Fresh Fruit Stawberries, kiwi slices, blueberries, raspberries
- Glaze:
- 6 oz can frozen limeade concentrate
- 1 TBSP cornstarch
- 1 TBSP lime juice
- 1/4 cup sugar
Instructions
- Crust: Using either a food processor or a mixer combine the confectioners' sugar, flour, and butter, until its a dough consistency. With your fingers, press the dough into the tart pan and push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, at 350 degrees until very lightly browned. Set aside to cool. They should be cool and firm before removing from the tart pan.
- Slice the fruit as desired for design
- Preparing the filling: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Arrange the sliced fruit over the cream filling
- Glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. There will be a lot of extra glaze.
- Keep in the refrigerator until ready to serve.
