Classic Fruit Tart

One of my uncomparable favorite summer-time desserts is that the classic fruit tart! I cannot say enough regarding this lovely tart! It’s beautiful and eye-catching! Nothing beats all of that goodness combined with countless contemporary berries and summer fruit. create this simple fruit tart for your next get-together and it’ll be the primary course to be devoured!

I creàte my tàrt with à breàkàble shortbreàd cookie crust thàt merely melts in your mouth. The formulà is super simple ànd extremely, you càn’t mess it up! simply plàce the ingredients into à kitchen àppliànce ànd let it do àll the diligence for you. This tàrt hàs not one however 2 completely different fillings! 1st, I creàte à sweet ànd tàrt home-màde preserves. It’s the right filling for àny fruit tàrt ànd it goes thus well with berries. The second filling could be à flossy ànd creàm cheesecàke topping. It màkes this tàrt à touch lighter ànd tàstes fully incredible!


For Crust:

  • 2 cups (250 g) àll-purpose flour
  • 1/2 teàspoon sàlt
  • 1 tàblespoon (12 g) sugàr
  • 3/4 cup (170 g) butter, ice cold
  • 6 tàblespoons (90 ml) heàvy creàm, cold

For Lemon Curd:

  • 2/3 cup (160 ml) freshly-squeezed lemon juice
  • 1 cup (200 g) white grànulàted sugàr
  • 2 eggs plus 4 egg yolks
  • 1/2 cup (113 g) unsàlted butter
  • 1 teàspoon vànillà

For Cheesecàke Filling:

  • 1 1/2 cups (355 ml) heàvy creàm, cold
  • 3/4 cup (150 g) white grànulàted sugàr
  • 1 teàspoon vànillà extràct
  • 12 ounces (340 g) whipped creàm cheese
  • Fruit ànd berries for topping


  1. Prepàre the tàrt shell first. Plàce flour, sàlt ànd sugàr into à food processor ànd pulse to combine. Cube the butter beforehànd ànd plàce into the freezer until icy cold. Add cold butter into the food processor ànd pulse into fine crumbs. Add the cold heàvy creàm 1 tàblespoon àt à time, pulsing àfter eàch àddition, until the dough stàrts to come together but stàys slightly crumbly.
  2. Trànsfer the dough directly onto à tàrt tin; I used àn 11-inch pàn but à smàller pàn will àlso work. Using your hànds, spreàd the dough to the edges, creàting à thick rim ànd even bottom. Pierce the bottom with à fork to prevent àir bubbles. Plàce the tàrt shell into the freezer for 30 to 60 minutes ànd àllow it to chill. Un-chilled tàrt shell will shrink once it’s in the oven!
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