Oh, how I love all the beautiful, fresh fruit that reaches its prime in summer! From the luscious strawberries that mark the start of the season, to the flavorful peaches and blackberries that make the heat of July and August a bit more bearable, I adore them all!
As delicious as fresh fruit is on its own, these summer sweet gems lend themselves so nicely to being transformed into beautiful desserts!
Here in the central valley of California, we are so privileged to live in the heart of farmland. Throughout the week, I have my choice of at least 6 different local farmer’s markets, just a few miles in any direction from my home. I love preparing a loose menu plan for the week, then allowing the fresh produce available to dictate my final decisions. When it comes to desserts, I love recipes that can be easily adapted to include a variety of fresh fruit. This simple fruit tart is a perfect base to show off beautiful summer fruit! The lightly sweet crust, and sweet and tangy filling are the perfect complement to a variety of fruit. This time I used strawberries, blueberries and raspberries. Other good choices would be blackberries, cherries, plums, and kiwi.
How to Make Summer Fruit Tart
Summer Fruit Tart
Ingredients
Cookie Crust
- 1 1/2 cups flour
- 1/4 cup brown sugar
- 2/3 cup butter softened
- 1 egg
Lemon Filling
- 1/2 cup lemon curd storebought or homemade
- 8 oz cream cheese 1 package
- 2-3 cups Fresh fruit of your choosing
Instructions
Crust
- Prepare the crust by mixing all the ingredients until a dough forms (using a mixer or food processor).
- Press dough as evenly as possible into an ungreased 10" tart pan.
- Place tart pan (with dough) in the freezer about 1o minutes. Remove from freezer, place on a baking sheet, and bake in a pre-heated 400*F oven for 10-12 minutes, or until light brown. Allow to cool.
Filling
- Beat the cream cheese with an electric mixer until smooth. Add lemon curd, and continue beating, until fully incorporated and smooth. Spread over cooled cookie crust, and refrigerate 1 hour (loosely covered) until filling is slightly firm.
- Arrange fresh berries or assorted summer fruits over lemon filling.
- If desired, brush fruit with warmed red currant, or apple jelly, for a shiny appearance.
- Serve immediately, or refrigerate until ready to serve (up to 4 hours).
Hi Glory,
This looks so yummy. I stumbled across you on BlogHer and actually work for the Calfiornia Strawberry Commission and would love to share with our FB fans if that’s ok with you!
Jodi
Yes, please feel free to share! I LOVE California strawberries!
Oh looks so delicious!
This looks so good! And perfect for summer!
Oh yum! This is exactly my kind of treat 😀
I have been craving fresh fruit like crazy..this looks amazing!!!
Wish you were closer, I’d make one for you and bring it right over!
This looks absolutely delicious! I love all the colours and presentation of this tart!
This looks just delicious can’t wait to try it 🙂 thanks for the recipe
Ah, it looks so delicious. I never done a cake, never done any kind of pastry but I am so much doing it.
Your cakes are so beautiful!!!
yum! I could see myself eating this, even if it means breaking my no fruit in desert rule;p