It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts

Fruit Tart

butter, softened

confectioners' sugar

all-purpose flour

heavy whipping cream

(8 ounces) cream cheese, softened

pineapple juice

sugar

cornstarch

lemon juice

fruit

Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.

Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.

Arrange fruit over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

When my niece got married, several of these were made for the night-before-family gathering. It was a big hit. Choose colorful fruit and arrange neatly in a circle for an impressive, yet easy dessert.

This was awesome! The cream layer with the white baking chips, to me, is what made this so delicious! I am not a baker of tarts, so I do not have a tart pan. It made this in a 9x13 pan, and, it turned out perfect! The crust was not soggy at all! I will be making this again and again. Thank you for sharing this recipe!

I made this when I had my sons and their wives over for dinner and I served this beautiful tart for dessert. I put away a slice for me to enjoy later. The crust and cream made the tart!!!

<p>This was incredibly good. Fancy bakery quality. Family was impressed,  2nd helpings for all.</p>

<p>Super easy to make and looks beautiful.</p>

This was amazing!  I didn't glaze the berries - the tartness went well with the sweetness of the cream.

My family calls this our “Patriotic Tart”! We loved the red, white and blue and will make this a part of our Fourth of July celebration each year! It was yummy - especially the cream stuff. delicious!!

Very pretty and easy for kids to help with!  The nice thing about this recipe is that it is great as written, but can also be very versatile.  Try substituting semi-sweet baking chocolate for the white chocolate, or add cocoa powder to the crust mixture, or drizzle the tart with melted dark chocolate.  You can also use other seasonal fruits or berries.

Awesome! Nothing needs to be changed. Perfect the way it is. I served it to company with a dollop of homemade whipped cream. Everyone raved about it. It tastes like a tart you would buy in a fine bakery. I must admit I did add 1 tsp. of vanilla to the crust mixture but I like vanilla. It is definitely a special dessert!! I made it the same day. I cooled the crust briefly then stuck it in the freezer for about 10-15 min to cool down more.  Set timer so you won't forget. Cooled down sauce the same way.  I used fresh blueberries, raspberries, and sliced strawberries. I will increase the amount of each fruit next time. Yum!!!

This is delicious and everyone I have ever served it to has loved it, especially in the summer with fresh peaches on top. I have been making this for many years and stopped using pineapple juice and use water instead for the glaze. At Christmas I use strawberries and kiwi on top.

I have a similar recipe that combines cream cheese with confectioners sugar so I thought I would try a different version.  It was yummy and a nice contrast against the blueberry compote I made for the top (compote is combination of blueberries, water,sugar and constarch)  I also outlined the blueberries with fresh strawberries !!!

This was quite delicious!  I cut the recipe in half and made it in a smaller tart pan.  I baked the crust for only about 21 minutes or so.  I personally don't like white chocolate at all, but still really enjoyed this.  I'd really like to see how it would taste with chocolate chips instead of the white ones though.  I'll try that next time!  I skipped the strawberries and did blackberries, raspberries, and blueberries.  We felt the leftovers tasted even better the next day.  I'd make this one again!

Went to a dessert party last night and brought this tart.  It was the first time I had made it.  Followed the recipe exactly, except added blackberries as well.  I got compliments for how pretty the tart looked, but word spread fast that it was equally as good.  It was the first to go.  Thanks for the great recipe!

It was really easy to make. I made it for my family and everybody loved it. If you haven't tried a fruit tart like this I recommend you make one. It's simple and looks great when served.

After arranging the fruit on the tart, use the pineapple juice mixture as a glaze.? A small paintbrush, used only for food, works well.

I have been making this fruit tart ever since it was first published in the 90s. It is one of my family's all-time favorites.  I have used everything from strawberries & raspberries in the spring, peaches, plums & other stone fruits in the summer, apples & pears and fall and whatever looked good in the store in the winter.  It's always been fantastic.  It even worked well when I used dairy-free products when I needed to have a dessert for a lactose-intolerant guest.

This was easy to do then I first thought! Very good! Although I liked the crust, I think next time I will just a sugar cookie crust. But love the Cream Cheese layer! I will use that in several other recipes that call for a cream cheese layer! This was a winner!!!

I added 2 peeled & halved Kiwis for color, it was beautiful & delicious. I had to write down the recipe for 4 of my guests!

I have made this many times since it first appeared in 1996, and I arrange the fruit like they did in the magazine, not like photo above.  It is always a hit - GREAT RECIPE!

I have made this pretty dessert for many years  when I want something special to serve. It is very versatile as you can vary the fruits , using your favorite choices and  patterns . This is always a big hit at  functions.

positively fantastic.  Brought it to a 4th of July party and everyone was asking for the recipe!!!  Wouldn't change a thing

Best ever. Perfect. I doubled recipe. All gone. I would like to suggest that it’s taken out of refrigerator about 20 min before serving. Crust is hard to cut right out of refrigerator. After it sits easier to cut, 100 % great recipe

Love the crust and glazed berries. I didn't care for the white chocolate in the cream cheese layer. Have made for picnics and makes nice presentation.

http://content.jwplatform.com/videos/TAL8VBHd-IFfy1PC6.mp4

Check out this video for how to make a Vanilla Cream Fruit Tart

fruit tart

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 12

Author : Taste of Home Editorial Team

Ingredients

Instructions

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