Fresh Fruit Tart

This tart can easily be made square, rectangular or round. And feel free to switch up the fruit to use whatever is fresh and in season.

Created by: ${chefname}

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups sugar, divided
  • 1 large egg, beaten
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 package neufchatel cheese, 8 ounces, softened
  • 1/2 cup kiwi fruit, peeled and sliced
  • 1 cup blueberries, fresh
  • 1 cup strawberries, halved
  • 1/4 cup raspberries, fresh
  • 1/2 cup orange marmalade, warmed

Directions

  • Preheat oven to 375° F.
  • In a medium bowl, cream butter and 1 1/4 cups sugar. Add egg and 1 teaspoon vanilla; beat well.
  • In a separate bowl, mix together the flour, baking powder and baking soda, then add to the butter mixture and mix well.
  • On a lightly floured surface, roll out the dough to 1/4" thickness. Place dough on a large round pizza pan. Bake for 8-10 minutes, until edges are light brown. Remove immediately from baking sheet and cool.
  • In small bowl, combine cream cheese, remaining 1/4 cup sugar and 1/2 teaspoon vanilla; beat until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cheese layer.
  • Spoon or brush warm marmalade over fruit. Refrigerate at least 1 hour before serving. Cut into squares or wedges. Store in refrigerator.

Recipe Information

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups sugar, divided
  • 1 large egg, beaten
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 package neufchatel cheese, 8 ounces, softened
  • 1/2 cup kiwi fruit, peeled and sliced
  • 1 cup blueberries, fresh
  • 1 cup strawberries, halved
  • 1/4 cup raspberries, fresh
  • 1/2 cup orange marmalade, warmed

Directions

  • Preheat oven to 375° F.
  • In a medium bowl, cream butter and 1 1/4 cups sugar. Add egg and 1 teaspoon vanilla; beat well.
  • In a separate bowl, mix together the flour, baking powder and baking soda, then add to the butter mixture and mix well.
  • On a lightly floured surface, roll out the dough to 1/4" thickness. Place dough on a large round pizza pan. Bake for 8-10 minutes, until edges are light brown. Remove immediately from baking sheet and cool.
  • In small bowl, combine cream cheese, remaining 1/4 cup sugar and 1/2 teaspoon vanilla; beat until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cheese layer.
  • Spoon or brush warm marmalade over fruit. Refrigerate at least 1 hour before serving. Cut into squares or wedges. Store in refrigerator.