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Turned out great! As I was making the recipe I thought it might be too sweet, but all the flavors balanced really well. I think I still prefer the custard type tart filling, but this was really nice for a change. The glaze is a real gem of a recipe to know about. Thanks for sharing this yummy recipe!
Very simple to make. This cream cheese filling is much easier to make than the custard, which requires cooking time. It's like a cheesecake and tart in one! Thank you!
Thank you so much for this recipe. It was perfect! I've always been intimidated by the thought of making my own tart and thought that it was something only professional chefs and bakers could do. This was really easy to assemble. I had a slight problem with the dough coming togther as a ball, I fixed that with a couple of tablespoons of ice water. Also, I used small 4 by 2.5 " tart moulds and got 15 mini tarts out of the dough. The filling was lovely too! This will be made many times more...Thanks again KelBel!
It is superb! Being a pineapple lover, I filled it with pineapple and i think it tasted so good. Very easy to make as well. But i decreased the amount of sugar for the filling and i think it tasted just nice. Will definitely bake it again.
This Fresh Fruit Tart is SO delicious. I think I undercooked the tart crust so it was a little crumbly, but the dessert was FABULOUS! It was a big hit with my church friends. Thanks Paula.
Awesome is right! I made this using just fresh strawberries, and a few frozen blueberries. The glaze from this is fabulous, although I had to increased the sugar slightly. We will enjoy this for dessert tonight... thanks KelBel!
This is awesome! I took it to a friend's house for dinner and it was a huge hit. It tasted so refreshing that we all sat around the dining room table figuring out what other fruit combinations to use the next time "I" made it! It will be my pleasure, it was delightful! Thanks for posting it, you must have seen the same show as I. Am so glad I was the first one to review this - this is a definite keeper. Thanks again, Diane