Indulge in the flavors of summer with this beautifully presented and easy-to-make fruit tart. A simple cookie crust can be prepared in minutes and baked to perfection. Rather than a complicated pastry cream, opt for a no-cook cream cheese filling that is both light and satisfying. Add a touch of vanilla to the filling, or get creative and infuse it with citrus zest, a splash of fruit brandy, or a dollop of jam. Finally, adorn the tart with an abundance of fresh, seasonal fruit. Peaches, plums, apricots, and various berries all work wonderfully. If you have access to mango, pineapple, papaya, tangerines, oranges, or kiwi, feel free to incorporate those as well. It’s crucial to keep the tart refrigerated until just before serving.
Plan ahead: The tart shell can be shaped and frozen for up to 24 hours, or baked ahead of time up to 2 days in advance. The cream cheese filling can also be prepared up to 2 days in advance. Store in the refrigerator for up to 2 days.
By G. Daniela Galarza, Washington Post Staff Writer
Ingredients:
– Measuring cup
– Servings: 10-12 (makes one 11- or 12-inch tart)
For the topping and glaze
Directions:
Preparation Time: 25 minutes | Total Time: 1 hour 20 minutes
Step 1: Prepare the tart shell
Using a stand mixer with the paddle attachment or a handheld mixer, combine the flour, confectioners’ sugar, and salt in a large bowl. Add the butter and mix on medium-low speed until the mixture resembles crumbs (approximately 1 minute). Incorporate the egg yolk and mix on medium speed until evenly combined and the mixture holds its shape when pressed (approximately 1 minute). The texture may still appear crumbly, but that’s alright.
Step 2: Shape and freeze the tart shell
Transfer the dough to an 11- or 12-inch round tart pan with a removable bottom. Use your fingers to press the crust evenly into the pan, ensuring a consistent layer all around. Place the tart pan on a large, rimmed baking sheet and freeze for 30 minutes. (If desired, the tart shell can be tightly wrapped and frozen for up to 24 hours.)
Step 3: Bake the tart shell
Preheat the oven to 375 degrees Fahrenheit, with the rack positioned in the middle. Bake the tart shell for 20 to 25 minutes, or until it turns a light golden brown. If the shell puffs slightly during baking, gently press it down with a spoon. If baking from frozen, consider adding an extra 5 minutes of baking time. Allow the tart shell to cool completely in the pan on a wire rack.
Step 4: Prepare the filling
In a stand mixer fitted with the whisk attachment or using a handheld mixer, combine the cream cheese, confectioners’ sugar, and vanilla. Mix on medium speed until smooth, pausing to scrape down the sides and bottom of the bowl as necessary. Reduce the speed to medium-low and gradually add the heavy cream, pouring it down the side of the bowl to prevent splattering. Once again, scrape down the sides and bottom of the bowl, then whip on medium-high until the filling becomes fluffy and light (approximately 2 minutes). Refrigerate the cream cheese filling until ready to assemble the tart.
Step 5: Assemble and glaze the tart
Just before serving, spread the chilled filling evenly in the tart shell. Decorate the top with an array of fresh fruit.
Step 6: Prepare the glaze
Combine the apricot jam and water in a small bowl, stirring until well mixed. Microwave the mixture on HIGH for 30 seconds, then stir and check the consistency. The glaze should resemble maple syrup. Add more water if needed. Alternatively, heat the jam and water in a small pot over medium heat until it achieves the desired consistency. Use a pastry brush to evenly coat the fresh fruit with the glaze. Cut the tart into wedges and serve.
Nutritional Facts:
Per serving (1 slice), based on 12
Calories: 245
Carbohydrates: 25 g
Cholesterol: 56 mg
Fat: 15 g
Fiber: 1 g
Protein: 3 g
Saturated Fat: 9 g
Sodium: 89 mg
Sugar: 13 g
Please note that these nutritional facts are estimates based on the available ingredients and this specific preparation. They are not a substitute for professional advice from a dietitian or nutritionist.
By G. Daniela Galarza, Washington Post Staff Writer
Recipe tested by Alexis Sargent.
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