I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Fresh Fruit Tart

2-fruit-tart

Courtesy of Anne Baldzikowski, Easy Artisan: Simple Elegant Recipes for the Everyday Cook

Anne says, “This is a favorite dessert at summertime parties when we have such an abundance of colorful and tasty fruits. It was also a favorite dessert of mine that I learned how to make in pastry school. After graduation I was so enamored by the pretty fluted edged French tarts that I started a wholesale bakery called The Queen of Tarts! Coffee houses, caterers, restaurants, and hotels soon called with orders for this eye-catching dessert.”

Print

Fresh Fruit Tart

Ingredients

Scale

Tart dough

11/3 cups all-purpose flour

1/4 cup powdered sugar

11/3 sticks butter (5 ½ ounces) cold, cut into tablespoon-size pieces

Creamy Filling

8 ounces cream cheese

½ cup powdered sugar

½ teaspoon Rain’s Choice pure Vanilla Extract

1 tablespoon lemon juice

3 cups fresh seasonal fruit

Glaze

1/4 cup apricot jam

2 tablespoons water

Instructions

Baking Tart Shell

Using a stand mixer with the paddle attachment (or hand mixer), combine ingredients until dough comes together and looks like crumbly cookie dough. You can also process the ingredients in a food processor.

Press the dough evenly into a 9-inch-tart pan with a removable bottom. If the dough is sticky, dust your hands with flour and continue on. Poke holes all over the bottom of the tart with a fork. Place tart in freezer for 15 minutes.

Preheat oven 375 degrees.

For a partially-baked tart shell that you will fill and bake again, bake tart shell for 15-20 minutes or until lightly browned. For a fully-baked tart shell, that you will not bake again, make sure the tart is a deep golden brown color, cooking it for 25-35 minutes.

Filling

Using a stand mixer, with the paddle attachment (or a hand mixer), mix cream cheese until light and fluffy.

Add sifted powdered sugar, vanilla, and lemon juice. Mix until just smooth. Do not over mix because the filling may separate.

Spread filling onto tart shell, about ¼-inch thick.

Decorate tart with 3 cups of fresh seasonal fruits.

In a small pot, heat apricot jam with water. When it boils, immediately strain into a small container and brush glaze onto fruit.

Notes

By Anne Baldzikowski

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Look Delicious?
Pin it for the world to see!
Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”