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Elegant Fresh Berry Tart

This elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. —Denise Nakamoto, Elk Grove, California
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min. + cooling
  • Makes
    10 servings


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon orange extract
  • 1/8 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon lemon juice
  • SYRUP:
  • 2 tablespoons water
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons red raspberry or strawberry preserves
  • 1/8 teaspoon lemon juice
  • 3/4 cup fresh strawberries, sliced
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 2 medium kiwifruit, peeled and sliced


  • Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
  • For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes.
  • Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
  • Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts
1 slice: 277 calories, 17g fat (10g saturated fat), 47mg cholesterol, 145mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 3g protein.

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  • johndenver
    Oct 4, 2015

    i must be doing something wrong. i follow the directions for the crust, but don't have enough dough to press up the sides. any advice? i think this will be a really good recipe once i can get the pretty crust.

  • AJN-OH
    Apr 1, 2015

    I love this tart! I have made it several times using different fruits. Also I have substituted the cream cheese filling mix with sugar-free cream cheese cake pudding made with skim milk. It turns out equally good.