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Easy Elegant Fruit Tart | ![]() |
Fresh & Summery. Easy to Make, Looks Impressive, Tastes Great.
COMPLIMENTS!
- "My family ate the first one that I made very quickly. I'm making the second one today!" ~ Anonymous
Peering Through Bakery Windows With Longing
In France and Switzerland and Scandinavia, I’ve stood, slavering, outside patisserie windows, hoping the calories would stay behind the thick glass. They did but I could not. From those European creations of butter and cream and fruit and nuts, all so perfectly formed by expert hands, came irresistible calls for slow, savored consumption.
This elegant, summer-fresh tart will unleash your inner European pastry chef. It cries out for creative flair in the choice and arrangement of fruit, in the selection of liqueurs and jams.
This is a tart you may swooooon over. Is it a cheesecake? Sort of. Is it a tart? You bet. But is it delicious? Yes, ma’am! It’s an easy, elegant dessert, one which I’m willing to bet you’ll make again and again.
EASY ELEGANT FRUIT TART
Time-to-table: About 4 hours
Makes 1 nine-inch tart to serve 8
Plot your hands-on time mindfully, allowing for three separate chilling periods
- 1 unbaked or baked pie crust (see ALANNA's TIPS)
-
FILLING
- 8 ounces (225g) cream cheese, room temperature
- 3 tablespoons sugar
- 3 tablespoons liqueur (see TIPS)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
-
TOPPING (see TIPS)
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/2 pint blackberries
- 1/4 cup fruit jam or jelly
- 1 tablespoon liqueur
CRUST If unbaked, preheat oven to 450F/230C. Arrange dough in a nine-inch tart pan with a removable bottom, pinching along rim to form a decorative edge. Chill the tart for about 30 minutes, then gently cover the tart shell with foil and fill the shell with pie weights or dried beans or my personal favorite, sugar, since it can be reused. Bake the tart for about 15 minutes or until light brown and fully baked, carefully removing the foil once the tart is firm but not yet browning. Once fully baked, remove from the oven and let cool completely.
FILLING Meanwhile, combine the filling ingredients until smooth with an electric mixer. Spread evenly atop the cooled crust and refrigerate until firm, about 45 minutes.
TOPPING Arrange the berries in concentric circles, starting with larger blackberries along outer edge, then the raspberries, then filling the center with blueberries. Heat the jam and liqueur in a small pan until just warm and spoon evenly over fruit.
CHILL Refrigerate for up to two hours before serving.











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Looks delicious!!!
ReplyDelete6/19/2006
I love the simplicity of this recipe. I also like the fact that it's not too sweet (like when you use graham cracker crusts). The liqueur adds a nice accent to the flavor. My family ate the first one that I made very quickly. I'm making the second one today! Many thanks!
ReplyDelete5/19/2007