The last time I had a fruit tart (aka fruit pizza) was in my Family and Consumer Science class in 6th grade. We had to follow a recipe and cook for the teachers. My group made a fruit pizza and it was awesome. I picked up these Wilton mini tart pans at Bed, Bath and Beyond last week and I was itching to use them.
I found this Paula Deen fruit tart recipe on the Food Network website and it is amazing. The recipe is very easy to follow and the results are great. I made them in these mini tart pans but you can do like the original recipe and use a regular size tart pan. The mini sized tarts would be great for little kids or even for better portion control. The recipe includes a glaze but i totally omitted the glaze because I didn't think it was necessary but feel free to check out the original recipe and add the glaze!
Ingredients
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to
350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 4-inch tart pan with a removable bottom, make sure to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into small chunks and arrange around the edge of the crust. For the next circle, use kiwi that is also cut into small chunks. Add another circle of strawberries, filling in any spaces with blueberries. Cut them in half with a sharp knife if you need to. Cut the raspberries in half and place in the center of the tart
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 4-inch tart pan with a removable bottom, make sure to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into small chunks and arrange around the edge of the crust. For the next circle, use kiwi that is also cut into small chunks. Add another circle of strawberries, filling in any spaces with blueberries. Cut them in half with a sharp knife if you need to. Cut the raspberries in half and place in the center of the tart
Keep the tarts covered and in the fridge but try to use it the same day or the fruit will start to look sad.
Enjoy!
Make sure to let me know what you think!
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