Easy Fruit Tart - How to Make a Fruit Tart - The Pioneer Woman

Caitlin Bensel

This easy fruit tart is the Goldilocks of summer desserts: it's easier than making a classic summer pie, but fancier than a down-home fruit cobbler. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Sounds just right, right?

Do you need a tart pan for this recipe?

This recipe does call to use a 9-inch tart pan with a removable bottom, but this tart can be baked in any 9-inch round oven-safe dish. However, it will be much easier to slice and serve if it's made in tart pan because the bottom and sides are removable. Shop tart pan sets that include three sizes, which would be perfect for any future tart recipes. Don't worry about being short on kitchen storage space—it's still a smart choice, because the pans nest inside each other.

What kind of fruit can you use to make a fruit tart?

When it comes to the gorgeous fruit topping on this fruit tart, the sky's the limit! This version uses a colorful mix of strawberries, blueberries, kiwi, and mango, but the tart would be just as delicious with say, all raspberries, or a mix of blackberries and blueberries, or a fan of mango and papaya spears. Just be sure the fruit is properly peeled, hulled, and pitted—basically, just make sure any tough bits are well out of the way so that every bite is bursting with unbridled deliciousness. 

Can this fruit tart be made ahead? 

Absolutely! The dough can be made 3 days ahead or frozen up to a month. The tart shell can be baked the night before, and the whole tart can be assembled a day ahead and stored in the refrigerator on a pretty cake stand and presented with a dramatic "ta-da!" when it's time for dessert.

Yields: 8 - 10 servings

Prep Time: 0 hours 30 mins

Total Time: 4 hours 40 mins

For the Crust:

1 c.

all-purpose flour, plus more for rolling

3 tbsp.

granulated sugar

1/4 tsp.

salt

6 tbsp.

unsalted butter, chilled and cut into 1/2-inch pieces

1

large egg yolk

4 tsp.

ice water

For the Filling:

8 oz.

cream cheese, softened

1/3 c.

sour cream

1/2 c.

powdered sugar

2 tsp.

vanilla bean paste or vanilla extract

Pinch of salt

1/3 c.

heavy cream

For the Topping:

1/2 c.

blueberries 

1/2 c.

strawberries, hulled and chopped 

1/2 c.

raspberries

1/2 c.

diced mango

1/2 c.

diced kiwi

2 tbsp.

apple jelly

1. For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
2. Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes. 
3. During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
4. For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer. 
5. For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.

Vanilla bean paste is thick like honey and contains flecks of vanilla bean seeds, which make desserts look extra elegant. Substitute with regular vanilla extract if that's what you have. 

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Easy Fruit Tart - How to Make a Fruit Tart - The Pioneer Woman