2 Cookin Mamas

  • Home
  • Recipes
  • About Me & Contact
  • Cookbooks
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Subscribe
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Desserts » Fresh Fruit Tart with Lemon Cream Cheese Filling

    Fresh Fruit Tart with Lemon Cream Cheese Filling

    Published: Apr 11, 2021 by Linda Warren

    Jump to Recipe

    This Fresh Fruit Tart is simply mouthwatering and bursting with flavor. A crisp, lemon-flavored, almond shortbread-like crust holds a sweet, creamy, lemon cream cheese filling that is topped with colorful, fresh berries of the season. Welcome spring and summer with this refreshing, easy-to-make dessert that is sure to impress.

    Fresh Fruit Tart on marble table with flowers and fruit around it.

    Nothing says the warm weather has arrived better than this fresh fruit tart with lemon cream cheese filling. Plenty of fresh berries and seasonal fruits are available that make this tart not only taste amazing but look fantastic too!

    Two servings on white plates with fruit.

    With Mother's Day around the corner and outdoor barbecues for Memorial Day and Fourth of July on the horizon, this fruit tart makes the most refreshing dessert to share with family and friends. And it's super simple to make! Bonus, it's gluten-free too!

    Table of contents

    • The almond crust
    • The lemon tart filling
    • The fruit topping
    • The fruit tart glaze
    • FAQs
    • Variations
    • How to make
      • Fresh Fruit Tart ingredients
      • The crust
      • The filling
      • The topping and glaze
    • More fresh fruit desserts

    The almond crust

    Baked almond crust on wire rack.

    This deliciously crispy crust is made with both almond and oat flour for a nutty but delicious texture. You can make the oat flour by processing rolled oats in a food processor or chopper until it resembles a medium-fine powder.

    This almond crust is similar to a shortbread crust with plenty of buttery, rich taste and enhanced with lemon and vanilla extracts for a little extra flavor boost.

    You can make the crust a day or two ahead of time and fill a few hours prior to serving. This will help keep the crust crispy until serving.

    The lemon tart filling

    Lemon filling piled into tart shell.

    Lemon is one of my favorite warm-weather flavors. I love to use it for everything from cookies to cocktails to doughnuts. Just check out my Lemon Poppy Seed Cookies, Frosted Lemonade Cooler, and Lemon Blueberry Doughnuts and see if you don't agree.

    Of course, this easy-to-make lemon cream cheese filling has got to rise to the top of the list. It's creamy, rich, and delicious and can be used in so many ways. You can eat it as is or use as the base for parfaits, as a filling for layer cakes, crepes, sandwich cookies, and French Toast or try it in cobblers, cupcakes, or, of course, this fresh fruit tart. Whatever way you use it, it's incredible!

    The fruit topping

    Fruit placed on top of filling ready for glaze.

    Any fruit can be used for the topping. I like to use the fresh berries of the season, such as strawberries, blueberries, raspberries, and blackberries, and usually include a sliced kiwi, if available, for the color contrast. See variations below for other fruits to use.

    The fruit tart glaze

    Brushing jam glaze on fruit.

    If you've ever seen the fresh fruit tarts in bakeries you might have noticed their beautiful shiny appearance. This easy-to-make glaze is not only there for its showstopping, professional look but to help keep the fruit hydrated and fresh.

    It's easily made by heating up a little of your favorite jarred jam and a little water in the microwave. In my case, I used raspberry jam then pressed it through a strainer to remove the seeds. However, you can use almost any jam or jelly that is your favorite such as apple, strawberry or peach.

    FAQs

    Why does the crust have to be pricked before baking?

    The crust will puff up from the steam released as it bakes. Since a nice flat crust is wanted, pricking the crust will help prevent most of the air bubbles and pockets from forming. You will still see some but they will disappear once the crust cools.

    How do I keep the crust from getting soggy?

    If the tart is eaten within a few hours, or early the next day, the crust will hold up fairly well. If you know it will be sitting for longer, brush a little of the fruit glaze over the crust before filling, let cool, then fill with lemon cream.

    Alternately, get the tart shell ready ahead of time and chill. Then assemble it a couple of hours prior to serving.

    How long will this fruit tart last?

    I've kept mine in the refrigerator for up to 4 days. The crust has softened somewhat but all the flavor is still there and thoroughly enjoyed.

    Can I use a flavor besides lemon for the filling?

    Most definitely! I've done it with lime in place of the lemon as well as orange and it tastes fantastic!

    Is this tart healthy?

    No, but it is delicious! The fruit topping definitely lends a little healthy to the mix but there is sugar in both the crust and the filling which piles on the calories.

    Finished fruit tart in pan on marble tabletop.

    Variations

    • Change it up with a lime or orange cream cheese filling, a dark chocolate cream filling, or a custard. You can even use this shell for more savory versions such as creamed spinach or a cheese filling topped with asparagus.
    • Fill with other fruits such as stone fruits like peaches, cherries, nectarines, or plums. Try tropical flavors like pineapple, kiwi, and mango, or go all-out citrusy with blood oranges and grapefruit.

    How to make

    Fresh Fruit Tart ingredients

    Ingredients for Fresh Fruit Tart.

    Easy to find ingredients and seasonal fruit makes this one of the easiest fresh fruit desserts to make.

    The crust

    Prep steps for making almond crust.
    1. Cream butter and sugar together until smooth and creamy.
    2. Add in vanilla and lemon extracts and continue beating.
    3. Turn mixer to low and add a mixture of almond flour, oat flour and salt.
    4. Beat until a dough forms and it is well mixed.
    Press crust dough into tart pan.
    1. Press dough into a tart pan, either rectangular or round, that has been lightly sprayed with a nonstick spray.
    Prick crust all over with fork.
    1. This is a super important step! Prick crust all over with the tines of a fork. Remember to get the sides as well. This will prevent the crust from creating air bubbles and puffing up while baking. Bake and let cool. I like to place mine in the refrigerator after it has cooled to make it easier to work with.

    The filling

    Prep steps to make lemon cream cheese filling.
    1. Beat the cream cheese and sugar for 2-3 minutes.
    2. It should be fluffy and lighter in color.
    3. Add the vanilla extract, lemon juice and lemon zest from one large lemon.
    4. Just look at that luscious filling!
    Pour into chilled tart crust.
    1. Pour into chilled tart crust.

    The topping and glaze

    Closeup of fruit on top of tart.

    The final step is decorating this fresh fruit tart with, you guessed it, all your fresh fruit. You can slice the larger fruit and leave the smaller berries whole. Use enough to cover the entire top of the lemon cream. Make it into a pretty pattern or just scatter it around, whatever you like.

    Top it with a simple glaze made by stirring your favorite jelly or jam with a little water and heating in the microwave to a liquid state. Brush all over the fruit then chill the tart until ready to serve.

    Closeup of slice of fruit topped tart on plate.

    This is one family-favorite dessert that is perfect for everyday barbecues and delicious enough for Mother's Day, Memorial Day, Fourth of July, and other special occasions. Enjoy!

    More fresh fruit desserts

    Summer Berries and Cream Trifle starts with layering fresh berries with liqueur-soaked cake and mascarpone cream for a cool, refreshing summer dessert.

    Fruit Cocktail Dessert is the perfect adults-only dessert. Fresh fruit is soaked in light rum and a little sugar then flavored with a hint of lime zest. Definitely one for the heat of summer.

    British Summer Pudding from What A Girl Eats is a delicious combination of fresh fruit, sweetened with sugar, and poured into a bread-lined mold, chilled, then covered with whipped cream.

    Berry Upside Down Cake is as fun to make as it is delicious to eat. Decorate a cake pan with a design made with berries then top with cake batter and bake. Turn it upside down and, voila, a beautiful cake ready to impress!

    Serving on white plate with another serving in back.

    Fresh Fruit Tart with Lemon Cream Cheese Filling

    Welcome summer with this easy Fresh Fruit Tart that's bursting with flavor. A crispy almond crust, lemon cream cheese filling, and fresh berries makes this a dessert to impress.
    No ratings yet
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10 servings
    Calories: 453kcal
    Author: Linda Warren

    Ingredients

    Almond Crust

    • ½ cup butter
    • ⅓ cup sugar
    • 1-½ teaspoons vanilla extract
    • 1 teaspoon lemon extract
    • 1 cup almond flour
    • ¼ cup oat flour
    • ¼ teaspoon salt

    Lemon Cream Cheese Filling

    • 16 oz cream cheese
    • ⅔ cup sugar
    • 1 teaspoon vanilla
    • 1 large lemon, zested & juiced

    Fruit topping

    • Strawberries, sliced
    • Kiwi, sliced (optional)
    • Blackberries, raspberries, blueberries

    Glaze

    • ½ cup strawberry, seedless raspberry, apricot or apple jelly
    • 1 Tablespoon water

    Instructions

    • Preheat oven to 375 degrees. Lightly spray a rectangular or round tart pan with removable bottom.

    Almond Crust

    • Cream butter and sugar. Add extracts and continue beating.
    • Combine almond flour, oat flour & salt. I like to make my oat flour from rolled oats by processing in food processor until it resembles powder.
    • Using the low speed on the mixer, add flour to creamed mixture until dough forms.
    • Using your fingers, press dough into prepared tart pan and prick all over with fork to keep it from puffing up.
    • Bake 20 minutes and remove to wire rack to cool completely. After cooled, place in refrigerator to chill.

    Lemon Cream Cheese Filling

    • Beat cream cheese and sugar until fluffy. This usually takes about 2-3 minutes.
    • Beat in vanilla extract and both the juice & zest from the large lemon.
    • Pour into chilled crust and spread evenly. I like to chill mine at this point before setting the fruit on top.

    Fruit topping

    • Use a variety of fruit to cover the lemon cream.
    • You can slice the strawberries and kiwi, if using, and use the remainder of berries whole.
    • Make a pattern with the fruit and place on top of lemon cream.

    Glaze

    • To make glaze, place jelly and water in a microwave-safe dish. Heat in 30-second increments until jelly turns into a liquid.
    • Brush on top of fruit. Chill for 2 hours prior to serving.
    • When ready to serve, remove the outer part of the tart pan then gently slip the tart off the bottom of the pan.

    Notes

    FAQS
    Why does the crust have to be pricked before baking?
    The crust will puff up from the steam released as it bakes. Since a nice flat crust is wanted, pricking the crust will help prevent most of the air bubbles and pockets from forming. You will still see some but they will disappear once the crust cools.
    How do I keep the crust from getting soggy?
    If the tart is eaten within a few hours, or early the next day, the crust will hold up fairly well. If you know it will be sitting for longer, brush a little of the fruit glaze over the crust before filling, let cool, then fill with lemon cream.
    Alternately, get the tart shell ready ahead of time and chill. Then assemble it a couple of hours prior to serving.
    How long will this fruit tart last?
    I've kept mine in the refrigerator for up to 4 days. The crust has softened somewhat but all the flavor is still there and thoroughly enjoyed.
    Can I use a flavor besides lemon for the filling?
    Most definitely! I've done it with lime in place of the lemon as well as orange and it tastes fantastic!
     

    Nutrition

    Calories: 453kcal | Carbohydrates: 41g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 292mg | Potassium: 149mg | Fiber: 3g | Sugar: 32g | Vitamin A: 942IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 1mg

    More Dessert Recipes

    • Lifting slice of lemon cheesecake from decorated cake.
      Lemon Cheesecake
    • Strawberry Shortcake with Angel Food Cake
    • Lemon Ricotta Cake
    • Closeup of Cheesecake Factory Carrot Cake Cheesecake slice with frosting.
      Cheesecake Factory Carrot Cake Cheesecake

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

    Trending Recipes

    • Overnight Cinnamon French Toast
    • Celebrate Spring with Sparkling Mimosas
    • Holding bite of steak over plate of pan seared steak and scallops.
      Steak and Scallops with Champagne Butter Sauce
    • Lifting out slice of cheesecake with yellow napkin in background.
      Lemon Blueberry Cheesecake with Almond Crust

    Seasonal Favorites

    • Margarita on the Rocks
    • Closeup of enchiladas on white plate with lime slice rice guacamole and beans.
      Easy Chicken Enchiladas
    • Air fried breakfast taquitos closeup.
      Air Fryer Breakfast Taquitos
    • Lifting slice out of margarita cheesecake.
      Margarita Cheesecake
    As featured in list.

    Stay Updated!

    Subscribe and receive your free "AWESOME APPETIZERS FOR EVERY OCCASION" e-book.

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter & Media

    • Subscribe! for emails and updates
    • Cookbooks

    Contact

    • Contact
    • Work with Me
    • Sitemap

    Copyright © 2025 2CookinMamas

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required