Description
A stunning Fresh Fruit Tart featuring a buttery shortbread crust, silky vanilla cream filling, and a colorful arrangement of fresh fruit finished with a glossy apricot glaze.
Ingrédients
Scale
- 1 ½ cups all-purpose flour
- ⅓ cup powdered sugar
- ¼ tsp salt
- ¾ cup unsalted butter, melted and cooled slightly
- 8 oz full-fat brick cream cheese, softened
- ½ cup powdered sugar
- 1 tsp pure vanilla extract or vanilla bean paste
- ½ cup heavy whipping cream
- Sliced strawberries
- Kiwi rounds
- Fresh blueberries
- Blackberries
- Fresh raspberries
- Mandarin or peach slices
- ¼ cup apricot preserves
- 1 tsp warm water
Instructions
- Preheat oven to 180°C (350°F).
- Whisk together flour, powdered sugar, and salt in a medium bowl.
- Pour in melted butter and stir until a soft dough forms.
- Press dough evenly into the bottom and sides of a 9-inch or 10-inch tart pan with a removable bottom.
- Dock the base with a fork.
- Bake for 18–22 minutes until deep golden brown.
- Cool the tart shell completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into the cream cheese mixture until light and fluffy.
- Spread the filling evenly into the cooled tart shell.
- Arrange fresh fruit in decorative concentric circles over the filling.
- Warm apricot preserves and water together for 15 seconds.
- Strain if needed and brush glaze gently over the fruit.
- Chill for at least 1 hour before removing from the pan, slicing, and serving.
Notes
For the most beautiful presentation, dry the fruit thoroughly before arranging and glaze just before serving for maximum shine.
- Temps de préparation: 25 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 320
- Sucre: 18g
- Sodium: 95mg
- Graisse: 22g
- Graisse saturée: 13g
- Graisses insaturées: 7g
- Gras trans: 0g
- Glucides: 29g
- Fibres: 2g
- Protéine: 4g
- Cholestérol: 60mg