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Festive Fruit Tart Recipe

Festive Fruit Tart Recipe photo by Taste of Home

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"Wow!" is what you'll hear when you serve this impressive dessert to company. "The tart is not only pretty, it's also easy to make," notes Nancy Adams of Hancock, New Hampshire.

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Festive Fruit Tart Recipe

Prep: 20 min. Bake: 10 min. + cooling

Yield: 12 Servings

20 10 30

Ingredients

Pastry for single-crust pie (9 inches)
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract, divided
1 cup fresh blueberries
1 cup fresh raspberries
1 medium ripe peach or nectarines, peeled and sliced
2 tablespoons apricot preserves

Directions

Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.
In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator. Yield: 12 servings.

Nutritional Analysis: 1 piece equals 264 calories, 16 g fat (8 g saturated fat), 27 mg cholesterol, 191 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Festive Fruit Tart in Quick Cooking July/August 2004, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Festive Fruit Tart

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Reviewed on May. 20, 2012 by TeresaWitt

This is so easy and so delicious! We make it several times during the summer. I use kiwi instead of peaches in the center.

Reviewed on Jul. 10, 2008 by cruzette

This was sooooo easy to make and it looked beautiful when I served it. I omitted the peach, nectarine and used raspberries, blueberries & strawberries. The strawberries were only in the center. The raspberries and blueberries look great together alternating each row.

It looked good and tasted even better! A keeper, in fact I'm making this dessert again tonight using grapes, raspberries & strawberries. The blue berries were too expensive this week!