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Tart with Fresh Fruit

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 ūüôā¬†



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.Add in the powdered sugar and  flour 

Pulse until the mixture forms a ball.

With your fingers press the dough into a 12-inch tart pan with a removable bottom. 

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

Pat until the crust is even.Bake for 10 to 12 minutes, until very lightly browned.

Set aside to cool.When cooled and ready to proceed, remove the bottom from the side ring, and also from the tart bottom pan if desired. 

Place the crust on the plate or the platter you will be serving from.

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.

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

This will take approximately 10 minutes.Check 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.

Mix until smooth.Pour all of the cream cheese mixture over the cooled crust.

Spread the mixture out evenly over the crust.

Cut the strawberries into 1/4″ slices and place on paper toweling.

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.

Prepare 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.Arrange fruit, beginning around the outer edge of the crust, 

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

It also serves as a bit of sweetener.Store the tart in the refrigerator.

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

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