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Nutrition Facts
Serving Size 1 (88g) Recipe makes 8 servings The following items or measurements are not included below: fresh fruit
Calories 333
Calories from Fat 198		(59%)
Amount Per Serving		%DV
	Total Fat 22.1g	34%
	Saturated Fat 13.9g	69%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 158mg		6%
Potassium 100mg		2%
Total Carbohydrate 30.5g		10%
	Dietary Fiber 0.6g	2%
	Sugars 15.3g
Protein 3.8g		7%
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Fresh Summer Fruit Tart

Recipe #122364 | 45 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: PanNan
May 16, 2005

Easy, delicious, and impressive enough for company. I clipped this from a magazine a number of years ago. Peaches, blueberries and plums are all in season in June in Texas. This recipe represents the Southwestern state of Texas.

SERVES 8 , 1 tart (change servings and units)

Ingredients

Crust

1 cup flour
1/4 cup packed brown sugar
1/2 cup butter
1 tablespoon water

Cream filling

6 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sifted powdered sugar
1 teaspoon vanilla

Fruit

1 1/2 teaspoons snipped fresh mint (or lemon verbena)
2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
1/4 cup jam (apricot or seedless raspberry)

Directions

1
Crust:.
2
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
3
Cream filing:.
4
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
5
Assemble tart:.
6
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

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Featured Reviews for This Recipe

From: Chef #1351418

On Aug 13, 2009

I've made this recipe for years,it's from BH&G. I've altered the recipe a bit. I use 8oz. cream cheese and 1/2 c. powdered sugar and omit the mint. It turns out great everytime. Spray the pan with cooking spray and it will come right out.

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From: Chef #519211

On Jul 18, 2009

Five stars for this one. I will be making this fruit tart again, tomorrow. I made it last year for my daughter's birthday. It was simple to make and simply delicious. Everyone raved about it. I used a pizza pan and the usual wonderful fresh fruits available at this time of the year. Thank you for the recipe which has become a family birthday tradition.

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From: ~Leslie~

On Jul 12, 2006

This was a great summer dessert. My crust was fine, I just didn't press it too hard into the pan and it turned out terrific! I used Strawberries, Peaches and Blueberries. Thanks Nan!!

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From: LA28

On Jul 29, 2005

I love this recipe! I got it from my mom, who must have found it in the same magazine, but I don't remember which one it was. It's so easy for spectacular results. I've had a little trouble with the crust becoming cemented to my pan (who knows why), so I might try putting a round of parchment down next time. I like to cram as much fruit as possible on top - usually concentric rings of strawberry slices, stuck in vertically, around the outer edge, followed by circles of kiwi slices, and finally, a pile of blueberries in the middle. I prefer the raspberry jam, and I usually leave out the mint. Everyone loves it. My husband goes nuts, especially for the crust. A winner for sure!

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