Seasonal Fruit Tart Recipe
Served with a dollop of whipped cream.
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Ingredients
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Crust
Filling
Topping
Whipped Cream
Method
Crust
- 1
Prepare the crust
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
- 2
Add butter
Cut the unsalted butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Add water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 4
Chill the dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Roll out the dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- 6
Pre-bake the crust
Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for an additional 10 minutes or until golden brown.
- 7
Cool the crust
Remove the crust from the oven and let it cool completely.
Filling
- 8
Prepare the filling
In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
- 9
Whip the cream
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- 10
Combine mixtures
Gently fold the whipped cream into the cream cheese mixture until well combined.
- 11
Fill the crust
Spread the filling evenly over the cooled crust.
Topping
- 12
Prepare the fruits
Wash and slice the seasonal fruits as needed. Arrange them artistically over the cream filling.
- 13
Garnish
Sprinkle the mint leaves over the fruits for garnish.
Whipped Cream
- 14
Make the whipped cream
In a medium bowl, whip the heavy whipping cream with the powdered sugar and vanilla until soft peaks form.
- 15
Serve
Serve the fruit tart with a dollop of whipped cream on top.