A buttery shortbread crust, sweet creamy base and loads of fresh fruit make up this summery fresh fruit tart. Perfect for picnics!
Nothing says summer like picnics and fresh fruit! Although I often find myself dreaming of chocolate desserts year round, but in the summer when I find gorgeously vibrant fresh berries in the store, I crave desserts like this fresh fruit tart.
Why you’ll love this recipe:
- 4 layers of deliciousness!
- buttery shortbread crust takes only 20 minutes to make and bake
- creamy, cool, lightly sweetened cream cheese
- beautiful, colorful fresh summer fruits
- sweet & tangy lemon glaze
This recipe is great for summer picnics, reunions and backyard barbecues. When you’ve found you need a dessert that is easy yet sure to impress, this summer fresh fruit tart is it!
The Layers of a Fruit Tart:
- An easy shortbread base. It’s only 4 ingredients: butter, powdered sugar, flour and salt. It takes 5 minutes to mix up and about 14 minutes to bake. You can cut your fresh fruit while this is in the oven. Super easy!
- Cream cheese filling. Just like a pizza has it’s sauce, our fruit tart has it’s cream cheese filling. The cool creaminess of the cream cheese balances the sweet fruit.
- Fresh fruit piled high. You can use whatever fruit you’d like, but we suggest making use of those fresh summer fruits such as strawberries, kiwi, blueberries and peaches. Arrange them however you’d like to get creative with the design. Kids will LOVE helping with this!
- Sweet lemon glaze. Made with lemonade concentrate, this easy no cook glaze will take your fruit tart over the top!
Variations on this recipe:
- Use sugar cookie dough to make an easy crust. No mixing needed! Use enough dough to fill the pan halfway up the sides. The cookie will rise slightly and you want to leave room for that.
- Use graham crackers to make a graham cracker crust. You’ll need about 10 whole graham crackers, two tablespoons of sugar and 6 tablespoons of butter. Pulse this together in a food processor, press it in the pan and then bake at 350º for 10 minutes. If you don’t bake it, the crust won’t hold together.
- For a chocolate base, use brownie batter (again, only fill tart pan halfway up the sides) or chocolate graham crackers.
- Use 8 ounces mascarpone cheese instead of cream cheese. It’s amazing!
Can you make fruit pizza in advance?
Fruit pizza is best served the day you make it. However, a day in advance you can make the crust and spread the cream cheese on top of it, then cover and refrigerate. And you can have the fruit cut and glaze made so the day you want to eat it you can easily assemble.
Need a tart pan? Here’s one we love.
Summer Fresh Fruit Tart
Ingredients for crust:
- 3/4 cup unsalted butter (room temperature)
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Ingredients for filling:
- 8 ounces cream cheese softened and room temperature.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- strawberries (sliced)
- kiwi (sliced)
- fresh peaches (diced)
Ingredients for the Lemon Glaze:
- 6 ounces frozen lemonade concentrate (thawed)
- 3 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
Make the crust:
- Heat the oven to 350 degrees Fahrenheit.
- To make the crust, blend the butter, confectioners sugar, flour and mix well.
- Firmly press the dough into a tart pan with a removable bottom. Make sure to press the dough into the edges of the sides well.
- Bake in the oven for 12-14 minutes until slightly golden.
- Remove from the oven and allow to completely cool.
Make the filling:
- Mix cream cheese, sugar, and vanilla and blend well using a hand mixer until creamy.
- Spread the cream cheese frosting on the cooled tart crust.
Make the glaze:
- Add all of the glaze topping ingredients into a bowl and stir well with a whisk until everything is dissolved.
Assemble the tart
- Place the strawberries on the outer edge, filled by the kiwi, and finally the blueberries. Place a ring of peaches inside.
- Use a brush to brush the glaze all over the fruit tart.
- Slice and serve.
- Save leftovers by covering with plastic wrap and storing in the fridge for up to 3 days or until the fruits start to become overripe.