Paula Deen Fresh Fruit Tart Recipe
The Paula Deen Fresh Fruit Tart Recipe is a true classic. It brings sunshine to your table every time.
Equipment
- Large mixing bowl
- Electric hand mixer
- 9-inch tart pan
- Small saucepan
- Rubber spatula
Ingredients
- 1 1/2 Cups All-purpose Flour
- 1/2 Cup Confectioners' Powdered Sugar
- 3/4 Cup Unsalted Butter
- 8 Oz Cream Cheese
- 1/2 Cup Granulated Sugar
- 1 Tsp Vanilla Extract
- 1 Cup Strawberries
- 1/2 Cup Blueberries
- 2 Whole Kiwis
- 1/2 Cup Apricot Preserves
Instructions
- Preheat your oven to 350 degrees. Mix the flour, butter, and powdered sugar together. Press the dough into your tart pan firmly.
- Bake the crust for ten to twelve minutes. It should look lightly golden and very dry. Let the crust cool completely on a wire rack.
- Beat the cream cheese, sugar, and vanilla together. Use your mixer until the peaks are very soft. Spread this mixture over the cooled tart crust.
- Wash all your fresh fruit and pat them dry. Slice the kiwi and strawberries into thin, even pieces. Arrange them in circles over the cream filling.
- Heat the apricot preserves in your small saucepan. Add a splash of water to thin it out. Brush the warm glaze gently over the fresh fruit.
Notes
- Use cold fruit for a better refreshing taste.
- Press the crust firmly to avoid any large cracks.
- Soften the cream cheese at room temperature first.
- Do not overbake the crust or it will crumble.
- Dry the fruit well so the tart stays crisp.
- Apply the glaze right before you serve the tart.
- Use a mix of colors for the best look.
- Chill the tart for one hour before slicing it.
- Sift the powdered sugar to remove any hard lumps.
- Use a pastry brush for a thin, even glaze.