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Tart with Fresh Fruit

Fresh Fruit with a perfectly sweet glaze tops this sugar cookie crust that also has a layer of wonderful cream cheese goodness

My daughter Danitra came to visit and shared one of her favorite recipes with me.

Oh heaven help me, I want to eat it for breakfast, lunch, dinner and dessert. It has fruit, so it must be okay, right? And the cream cheese layer of goodness, yummy!

Take this to a picnic, serve it to impress guests, to charm your sweetie or to treat yourself 🙂 



Tart with Glazed Fresh Fruit


Crust –

1/2 cup powdered sugar

1  1/2 cups all-purpose flour

1  1/2 sticks salted butter and softened to room temperature, not melted


Filling –

8 oz. cream cheese, softened to room temperature

1/2 cup granulated sugar

1 tsp. vanilla extract


Topping –

Fresh strawberries, kiwi slices, blueberries, raspberries, blueberries    *use fresh fruit berries desired that are in season; approx. 3-5 cups depending on your desired amount


Simple Syrup –

3 cups water

1 cup granulated sugar


Preheat the oven to 350 degrees.

For the crust:  Cut the butter into slices and put into a food processor.Tart with Fresh Fruit 1Add in the powdered sugar and  flour Tart with Fresh Fruit 2

Pulse until the mixture forms a ball.

Tart with Fresh Fruit 3With your fingers press the dough into a 12-inch tart pan with a removable bottom. Tart with Fresh Fruit 4

Be sure to push the crust into the indentations of the sides of the tart pan.

Tart with Fresh Fruit 5Pat until the crust is even.Tart with Fresh Fruit 6Bake for 10 to 12 minutes, until very lightly browned.

Set aside to cool.Tart with Fresh Fruit 7When cooled and ready to proceed, remove the bottom from the side ring, and also from the tart bottom pan if desired. Tart with Fresh Fruit 8

Place the crust on the plate or the platter you will be serving from.Tart with Fresh Fruit 9

Make a simple syrup

This is the glaze that goes on top of the fruit

Combine in a saucepan the sugar and water and stir.

Turn on the heat to low and continue to stir until the mixture comes to a boil. Tart with Fresh Fruit 10

Cook until the mixture turns clear and the sugar is completely dissolved. 

This will take approximately 10 minutes.Tart with Fresh Fruit 11Check to be certain all the sugar crystals are gone; if not continue to boil.

When finished, allow to cool to room temperature and set aside until ready to use.

Any extra liquid can be poured into a tight sealing container and put into the refrigerator for usually 2-3 weeks.


For the cream cheese filling:

In a bowl, combine the cream cheese, granulated sugar and vanilla.Tart with Fresh Fruit 12

Mix until smooth.Tart with Fresh Fruit 13Pour all of the cream cheese mixture over the cooled crust.Tart with Fresh Fruit 14

Spread the mixture out evenly over the crust.
Tart with Fresh Fruit 15

Cut the strawberries into 1/4″ slices and place on paper toweling. Tart with Fresh Fruit 16

Place paper towels on top of the strawberries to soak up any juices.

This step will help prevent the tart crust from going soggy, as well as weeping of juices on the top of the tart.

Tart with Fresh Fruit 17Prepare kiwi slices following the same procedure as the strawberries to soak up any juices.

Wash and dry all fruit and have ready to begin BEFORE assembling tart.Tart with Fresh Fruit 18Arrange fruit, beginning around the outer edge of the crust, Tart with Fresh Fruit 19

Continuing all the way around the circle.Tart with Fresh Fruit 20Fill in as you desire using your fresh DRY fruit.Tart with Fresh Fruit 21Once the fruit is assembled on the tart, brush with the simple syrup to give a sheen, Tart with Fresh Fruit 22

It also serves as a bit of sweetener.Tart with Fresh Fruit 23Store the tart in the refrigerator.

Remove about 15 minutes before serving.Tart with Fresh Fruit 24Adapted from a Paula Deen recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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