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.
½cupstrawberry, seedless raspberry,apricot or apple jelly
1Tablespoonwater
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!