The Perfect Fruit Tart

Fruit TartLast week we had to skip our first week of blogging since we launched Glü. Michelle travelled back to L.A. for a visit and the day we planned to make something, we both got job interviews, Michelle had to fly back to San Francisco, and then all of a sudden we were both employed! The chaos led to a slight moment of panic for me but I soon relaxed after everything settled down. This past weekend I was able to spend a warm Sunday afternoon making my favorite summer (or any season really) dessert – this fruit tart – for a game night with family and friends.

The beauty of this recipe is its ability to be both deceptively easy and show-stopping. It can make any amateur baker look like a professional, and can vary in difficulty depending on the variety of fruit you use. Plus this homemade version, with fresh fruit, a vanilla cream cheese filling, and a citrus glaze, is so much better than anything you will find in a grocery store.


Ingredients:

Crust:

  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 1 1/2 sticks unsalted butter, softened and cubed

Filling:

  • 1 8oz package of cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • Fresh fruit (I chose raspberries, blueberries, strawberries and kiwi)
  • 1 tbsp cornstarch

Glaze:

  • Juice of 2 lemons
  • Juice of 1 large orange (or two small ones)
  • 2 tbsp water
  • 1/4 cup granulated sugar

Preheat your oven to 350º F. In a large bowl, combine the powdered sugar, butter and flour until completely incorporated and you can form a compact ball.

Tart (1 of 17)

Press the crust into a buttered tart pan. I only had a deep dish tart pan so I filled the dough half way up the sides, but a shorter one would be much easier. Make sure that the crust is completely even on the base and sides, and use a sharp knife to trim the top of the edges for a cleaner presentation.

Tart (2 of 17)

Tart (3 of 17)

Poke a few holes in the base of the crust and bake in the oven for approximately 15 – 20 minutes, until the crust is a pale golden color around the edges.

Tart (6 of 17)

While the crust cools, whisk the cream cheese, vanilla and sugar in a bowl until smooth.

Tart (4 of 17)

Then spread the mixture over the cooled crust with the back of a spoon until even.

Tart (7 of 17)Tart (8 of 17)

Wash your fruit and then go ahead and slice all of the pieces you plan to use. It’s much more enjoyable to have your materials ready so that you can sit down and enjoy the fun part – decorating.

Tart (5 of 17)

Now time to get creative! Arrange the fruit however you would like, in pretty circular patterns or stripes. My mom likes to make this tart with just raspberries, the perfect compliment for the cream cheese filling and much easier for those who don’t like the idea of decorating.

Tart (13 of 17)

To make the glaze, combine the citrus juices, water and sugar in a small sauce pan. Whisk over low heat until the sugar has dissolved. Then add the cornstarch and whisk quickly until the cornstarch is fully incorporated. Bring the liquid to a rapid boil and then immediately remove from the heat. The glaze should be semi-thick and slightly yellow/orange in color. You can place it in the fridge or freezer to seed up the cooling process.

Tart (14 of 17)

Using a kitchen brush, gently coat the fruit with your cooled glaze to add the final glistening touch to this beautiful dessert.

Tart (15 of 17)

Serve right away or place in the fridge to eat later.

Tart (16 of 17)_MG_9811

 

Happy baking!

-Kirby

 

9 thoughts on “The Perfect Fruit Tart

  1. Pingback: Spreading Happy – Santa Fe Women to Women

  2. Pingback: Good Eats | Life Challenges Are Poetic

  3. Pingback: Homemade Fruit Gift Wrap

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