Fresh Fruit Tart
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 202.6
- Total Fat: 12.1 g
- Cholesterol: 34.1 mg
- Sodium: 58.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.8 g
View full nutritional breakdown of Fresh Fruit Tart calories by ingredient
Number of Servings: 16
Ingredients
-
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
2 Tbsp apricot preserves
Directions
Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
Make glaze by heating the apricot preserves until melted. Brush over the tart before cooling in the refrigerator before serving.
Serving Size: Makes 16 servings
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
Make glaze by heating the apricot preserves until melted. Brush over the tart before cooling in the refrigerator before serving.
Serving Size: Makes 16 servings