Glazed Fruit Tart

This beautiful Glazed Fruit Tart is definitely one of my favorite desserts. I love how pretty this tart looks, but it is also incredibly easy to make. I’ve used sliced peaches with blueberries, raspberries, and blackberries for this tart, but you can get creative and use your favorite fruit. Arrange in a decorative pattern and your tart will look amazing!

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Glazed Fruit Tart

A fruit tart makes an elegant presentation, but it's so easy to make. The buttery and creamy filling are the perfect complement to a variety of fresh fruit. This light dessert will make everyone happy.

Servings

Ingredients

Tart Shell:

• 1/2 cup confectioners' sugar
• 1-1/2 cups all-purpose flour
• 12 Tbsp unsalted butter, softened and cut into pieces

Filling:

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 tsp pure vanilla extract
• fresh blackberries, raspberries, blueberries, and peaches

Glaze;

• 1/2 cup apricot jam or preserves
• 1 Tbsp water

Servings Ingredients Tart Shell: 1/2 cup confectioners' sugar 1-1/2 cups all-purpose flour 12 Tbsp unsalted butter, softened and cut into pieces Filling: 8 ounces cream cheese, softened 1/2 cup sugar 1 tsp pure vanilla extract fresh blackberries, raspberries, blueberries, and peaches Glaze; 1/2 cup apricot jam or preserves 1 Tbsp water

Instructions

Preheat Oven to 350° F.

1. To Make the Tart Shell: In a food processor, add the confectioners' sugar, flour, and butter; process until the mixture comes together into a ball. Press the dough into a 11-inch tart pan with a removable bottom, using your fingers; work carefully to ensure the crust is pushed into the fluted sides of the pan. Pat the dough to make the shell as even as possible on the bottom and sides. Bake in the preheated oven for 10 to 12 minutes, until the crust is just taking on a golden brown color. Remove from oven and set aside to cool completely.
2. For the Filling: With an electric mixer, beat together the cream cheese, sugar, and vanilla until the mixture is smooth. Spread evenly over the cooled tart shell. Slice the peaches and arrange the fruit on top of the filling.
3. For the Glaze: In a small saucepan, combine the apricot jam and water. Heat until the jam is completely melted and liquid. Cool. With a pastry brush, lightly brush the glaze over the fruit on top of the tart. You won't need all of the glaze.
4. Keep in the refrigerator until ready to serve.

Recipe Notes

 

 

 

Wilton 11" Tart Pan with Removable Base