This summer fruit tart features a buttery homemade pastry shell, a light cream filling, and fresh, juicy fruit, making it a beautiful way to end a meal.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
261 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
Step 3
Make pastry: Combine water and vanilla in a small bowl and set aside.
Step 4
Stir together 1 cup plus 2 tablespoons flour, sugar, and salt in a medium bowl until well combined. Cut in butter until mixture forms fine crumbs; do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill in the refrigerator for 15 minutes.
Step 5
Roll chilled dough out into a 12-inch circle on a floured work surface. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Place in the freezer until firm, at least 30 minutes.
Step 6
Meanwhile, make filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat together sugar, cream cheese, and vanilla in a separate bowl until smooth; fold in whipped cream until incorporated.
Step 7
Spread filling into cooled pastry shell, smoothing out to reach the edges.
Step 8
Add fruit: Arrange mandarin oranges, strawberries, kiwi, blueberries, and raspberries over the top of filling, covering as much filling as possible. Store in the refrigerator until serving.
Ingredients
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon white sugar
2 tablespoons all-purpose flour
1 (3 ounce) package cream cheese, softened
3 tablespoons water
1 cup heavy cream
1 (11 ounce) can mandarin oranges, drained and patted dry
