1/2 Photos of Fresh Summer Fruit Tart
Easy, delicious, and impressive enough for company. I clipped this from a magazine a number of years ago. Peaches, blueberries and plums are all in season in June in Texas. This recipe represents the Southwestern state of Texas.
My Private Note
Units: US | Metric
- 1 1/2 teaspoons snipped fresh mint (or lemon verbena)
- 2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
- 1/4 cup jam (apricot or seedless raspberry)
- 2Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
- 3Cream filing:.
- 4In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
- 5Assemble tart:.
- 6Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.
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Nutritional Facts for Fresh Summer Fruit Tart
Serving Size: 1 (88 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 333.5
- Calories from Fat 198
- Total Fat 22.1 g
- Saturated Fat 13.8 g
- Cholesterol 60.2 mg
- Sodium 158.7 mg
- Total Carbohydrate 30.5 g
- Dietary Fiber 0.5 g
- Sugars 15.3 g
- Protein 3.8 g
The following items or measurements are not included: