Fresh Fruit Party Tarts

"This recipe is from Paula Deen. I was very impressed at how easy the whole recipe was to put together with spectacular results, especially the crust."
photo by sutsenwu photo by sutsenwu
photo by sutsenwu
photo by queen_jane photo by queen_jane
photo by seow_jin photo by seow_jin
photo by seow_jin photo by seow_jin
Ready In:




  • Preheat the oven to 350 degrees Fahrenheit.
  • 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.
  • For the glaze:

  • Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.
  • With a pastry brush, glaze the entire tart. You will not use all of the glaze.
  • Keep the tart in the refrigerator.
  • Remove about 15 minutes before serving.
  • Slice into 8 wedges and serve with a dollop of whipped cream.

Questions & Replies

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  1. Lucky in Bayview
    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!
  2. sutsenwu
    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!
  3. Nabiha
    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!
  4. seow_jin
    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.
  5. jhorn97
    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.



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