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Fresh Fruit Tart

Fresh Fruit Tart

Fresh Fruit Tart


Makes 8 servings


1-2/3 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup butter or margarine, softened and cut into pieces
1 egg yolk
2 to 3 tablespoons milk
1 package (8 ounces) regular or reduced-calorie cream cheese, softened
1/3 cup strawberry jam
2 to 3 cups mixed assorted fresh fruit, such as sliced bananas, sliced kiwi, blueberries, sliced peaches, sliced plums, raspberries and halved strawberries
1/4 cup apple jelly, melted
1/4 cup toasted sliced unblanched almonds (optional)


  1. Combine flour, sugar and salt in food processor or blender; process until just combined. Add butter. Process using on/off pulsing action until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons milk; process until dough leaves side of bowl. Add additional milk by teaspoons, if necessary. Shape dough into a disc. Wrap in plastic wrap and refrigerate 30 minutes or until firm.
  2. Preheat oven to 350°F. Roll dough out on lightly floured surface to 1/4-inch thickness. Cut 12-inch circle; transfer to 10-inch tart pan with removable bottom. Press lightly onto bottom and up side of pan; trim edges even with edge of pan. Bake 16 to 18 minutes or until light golden brown. Transfer to wire rack; cool completely.
  3. Combine cream cheese and jam in small bowl; mix well. Spread evenly over cooled crust. Arrange fruit decoratively over cream cheese layer. Brush fruit with apple jelly. Sprinkle with almonds, if desired. Serve immediately or refrigerate up to 2 hours before serving.

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