Mohamed Shili This delicious fruit tart by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With its creamy filling, buttery crust, and vibrant fresh fruit, it’s as stunning as it is tasty. The zesty lime glaze adds a refreshing twist, and you can easily customize it with your favorite fruits for a personal touch!
Recipe Ingredients:
- 1/2 cup confectioner’s sugar
- 1 1/2 cups all purpose flour
- 1 1/2 sticks softened and sliced unsalted butter
- 1 (8 oz) package softened cream cheese
- 1/2 cup plus 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- fresh for topping: strawberries, kiwi slices, blueberries, raspberries fruit
- 1 (6 oz) can thawed frozen limeade concentrate
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- for garnish whipped cream
How To Make Fruit Tart?
- Preheat the oven: Set the oven to 175°C / 350°F and prepare the tart crust.
- Prepare the crust: Combine 65g / ½ cup confectioner’s sugar, 190g / 1½ cups all-purpose flour, and 170g / 1½ sticks softened butter in a food processor. Blend until the mixture forms a dough ball. Press it into a 12-inch tart pan with a removable bottom, ensuring the crust is even and pushed into the sides. Bake for 10–12 minutes until lightly golden, then set aside to cool.
- Make the filling: Beat 225g / 8 oz cream cheese, 125g / ½ cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled crust.
- Add the fruit topping: Slice the strawberries into ¼-inch rounds and arrange them around the outer edge of the tart. Add a ring of kiwi slices, followed by another circle of strawberries. Fill gaps with blueberries and cluster the raspberries in the center.
- Prepare the glaze: In a small saucepan, mix 180ml / 6 oz limeade concentrate, 1 tbsp cornstarch, 1 tbsp fresh lime juice, and 50g / ¼ cup granulated sugar. Cook over medium heat, stirring, until the mixture thickens and becomes clear, about 2 minutes. Allow to cool slightly.
- Glaze the tart: Using a pastry brush, lightly coat the fruit with the glaze. You may not need all of the glaze.
- Chill and serve: Refrigerate the tart for at least 1 hour. Remove it 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
Recipe Tips:
- Chill the crust: After baking the tart crust, let it cool completely before adding the filling. This helps prevent the crust from becoming soggy.
- Use room temperature cream cheese: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling. Cold cream cheese can cause lumps.
- Prepare fruit carefully: Slice the fruit evenly to ensure the tart looks beautiful and the fruit stays in place. Lay the strawberries and kiwi in neat circles for a more polished presentation.
- Don’t over-glaze: Use just enough glaze to lightly coat the fruit. Too much glaze can make the tart soggy, and you might not need all of it.
- Refrigerate before serving: Let the tart chill for at least an hour before serving. This helps the filling set and makes slicing easier.
How To Store Leftovers?
Let the leftover fruit tart cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3 days.
Nutrition Facts
- Calories: 412
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0.7g
- Cholesterol: 46mg
- Sodium: 139mg
- Total Carbohydrates: 62g
- Dietary Fiber: 2.1g
- Sugars: 38g
- Protein: 3.3g
- Vitamin D: 0.3mcg
- Calcium: 25mg
- Iron: 1.5mg
- Potassium: 222.1mg
Check out More Recipes:
Paula Deen Fruit Tart
Description
This delicious fruit tart by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With its creamy filling, buttery crust, and vibrant fresh fruit, it’s as stunning as it is tasty. The zesty lime glaze adds a refreshing twist, and you can easily customize it with your favorite fruits for a personal touch!
Ingredients
Instructions
- Preheat the oven: Set the oven to 175°C / 350°F and prepare the tart crust.
- Prepare the crust: Combine 65g / ½ cup confectioner’s sugar, 190g / 1½ cups all-purpose flour, and 170g / 1½ sticks softened butter in a food processor. Blend until the mixture forms a dough ball. Press it into a 12-inch tart pan with a removable bottom, ensuring the crust is even and pushed into the sides. Bake for 10–12 minutes until lightly golden, then set aside to cool.
- Make the filling: Beat 225g / 8 oz cream cheese, 125g / ½ cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled crust.
- Add the fruit topping: Slice the strawberries into ¼-inch rounds and arrange them around the outer edge of the tart. Add a ring of kiwi slices, followed by another circle of strawberries. Fill gaps with blueberries and cluster the raspberries in the center.
- Prepare the glaze: In a small saucepan, mix 180ml / 6 oz limeade concentrate, 1 tbsp cornstarch, 1 tbsp fresh lime juice, and 50g / ¼ cup granulated sugar. Cook over medium heat, stirring, until the mixture thickens and becomes clear, about 2 minutes. Allow to cool slightly.
- Glaze the tart: Using a pastry brush, lightly coat the fruit with the glaze. You may not need all of the glaze.
- Chill and serve: Refrigerate the tart for at least 1 hour. Remove it 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
Notes
- Chill the crust: After baking the tart crust, let it cool completely before adding the filling. This helps prevent the crust from becoming soggy.
- Use room temperature cream cheese: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling. Cold cream cheese can cause lumps.
- Prepare fruit carefully: Slice the fruit evenly to ensure the tart looks beautiful and the fruit stays in place. Lay the strawberries and kiwi in neat circles for a more polished presentation.
- Don’t over-glaze: Use just enough glaze to lightly coat the fruit. Too much glaze can make the tart soggy, and you might not need all of it.
- Refrigerate before serving: Let the tart chill for at least an hour before serving. This helps the filling set and makes slicing easier.
Paula Deen Fruit Tart
