Festive Fruit Tart Recipe

4 2 4
Festive Fruit Tart Recipe
Festive Fruit Tart Recipe photo by Taste of Home
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Festive Fruit Tart Recipe

Read Reviews
4 2 4
Publisher Photo
"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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

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 mixing 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 small microwave-safe bowl, combine apricot preserves and remaining almond extract. Microwave, uncovered, on high for 20-30 seconds or until warm; brush over fruit. Chill until serving. Yield: 10-12 servings.
Originally published as Festive Fruit Tart in Quick Cooking July/August 2004, p44

Nutritional Facts

1 piece: 264 calories, 16g fat (8g saturated fat), 27mg cholesterol, 191mg sodium, 27g carbohydrate (9g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. In a small mixing 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 small microwave-safe bowl, combine apricot preserves and remaining almond extract. Microwave, uncovered, on high for 20-30 seconds or until warm; brush over fruit. Chill until serving. Yield: 10-12 servings.
Originally published as Festive Fruit Tart in Quick Cooking July/August 2004, p44

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Reviews forFestive Fruit Tart

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MY REVIEW
amberleigh3051 User ID: 8145357 214343
Reviewed Dec. 8, 2014

"Could not taste anything but overpowering almond. May as well have saved my fruit. There was nothing tartlike about this, unless you count white stuff in a crust. It also had a really gross mouth feel. Will not be trying again."

MY REVIEW
TeresaWitt User ID: 4117537 63051
Reviewed May. 20, 2012

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

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