A gorgeous, lip smackin’ dessert is imperative for your Labor Day entertaining. This picture perfect Summer Fruit Tart will tantalize your guests. This post is sponsored by Gallo Family Vineyards. See details at the bottom of this post.
Labor Day Entertaining
Autumn is quickly approaching and Labor Day is just around the corner. But summer fruit is still plentiful and before we break out the apples and pumpkin, there’s still ample opportunity to make a Summer Fruit Tart topped with vibrant, sweet berries. There are a couple of wines that are ideal for late summer sipping, Gallo Family Vineyards’ Sweet White Blend and Cafe Zinfandel. I’ll highlight which varietal pairs delightfully well with this luscious dessert below.
Berry Topped Fruit Tart
This flaky pastry crust filled with a lemon kissed whipped cream and cream cheese filling can be made any time of year. Just cover the surface with the best fresh fruit of the season and brush with a little melted jelly to glaze. This time of year, berries are the obvious choice, but peaches would be magnificent, too! Make it bakery worthy by artfully arranging the fruit over the surface of the filling. You will hear oohs and ahs when you bring it to the table.
Gallo Family Vineyards Celebrates Labor Day Entertaining
When I think ahead to the holidays, dessert is always the first slot I fill on our menu. After all the recipes are chosen, I love to head to the Gallo website to pair some wines with my courses. That’s where I discovered that their light-bodied Sweet White Blend “pairs well with fresh fruit, light salads and most brunch fare.” It would be a divine companion to this fruit tart with its peach, honeydew and tropical fruit flavors. If red is more your style, look for Gallo’s Cafe Zinfandel which is a lighter alternative to the traditional Zinfandel. Refreshing and smooth, it would be fabulous with a rich chocolate dessert and most picnic fare. Both would be winners with your Labor Day meal!
Check out Gallo’s blog post featuring Labor Day Entertaining for more inspiration.
To find where to purchase Gallo wines in your area, check out this handy, dandy Store Locator.
For your Labor Day feast:
- Arugula Fig and Goat Cheese Salad by Family Foodie
- Caprese Fruit Salad by Peanut Butter and Peppers
- Chicken Cordon Bleu Pasta Salad by The Crumby Cupcake
- Five Fruity Wine Spritzers by Sunday Supper Movement
- Grilled Flank Steak Pinwheels by Palatable Pastime
- Grilled Shrimp Burgers with Quick Remoulade Sauce by The Weekend Gourmet
- Hatch Chile Avocado Cream Dip by Magnolia Days
- Harissa Spiced Chicken Kabobs by Bobbi’s Kozy Kitchen
- Mango Habanero Shrimp Flatbread by Flavor Mosaic
- Peach Barbecue Chicken Wings by Life Tastes Good
- Salmon Bagel Sliders with Strawberry Jalapeno Cream Cheese and Basil Aioli by Food Done Light
- Sunny Side Up Frittata with Ham by Recipe For Perfection
- Tuscan Panzanella Salad by Shockingly Delicious
To sweeten the holiday:
- Blackberry Buckle by Serena Bakes Simply From Scratch
- Chocolate Strawberry Cream Puff Bites by Grumpy’s Honeybunch
- Hasty Chocolate Pudding by Nosh My Way
- Raspberry Lamingtons by Cindy’s Recipes and Writings
- Raspberry Upside Down Cake by Take A Bite Out of Boca
- Summer Fruit Tart by That Skinny Chick Can Bake
- Tropical Angel Food Cake by Recipes Food and Cooking
- Vanilla Bean Roasted Peaches by Alida’s Kitchen
Serves: 6 servings
- 1 cup flour
- 3 tablespoons sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 4 tablespoons cold butter, cut into about 8 pieces
- 1 egg
- 2 ounces cream cheese, at room temperature
- ¼ cup sugar
- Squeeze of fresh lemon juice
- ½ cup cold heavy cream, well whipped
- Fresh berries (slice strawberries)
- Red currant jelly
- In a food processor, pulse flour, sugar, baking powder and salt to mix. Add butter pieces and pulse till the mixture looks like coarse cornmeal. Break egg into a small bowl and whisk to break apart. Pour into processor and pulse about 10 times till mixture forms a ball.
- Put dough onto a floured surface and knead a few times. Wrap in plastic and pat into a disk. Refrigerate at least an hour.
- Preheat oven to 350 degrees. Roll dough on a floured surface to ⅛-inch thickness. Fit into a 9-inch tart pan, then trim the edges flush with the top. Dock the bottom of the tart with a fork (poke holes across the surface), then place a piece of parchment approximately the size of the tart over the surface. Fill with dried beans or pie weights and bake for 20 minutes. Remove parchment and weights and bake another 5-10 minutes till crust is lightly browned. Cool.
- Make the filling when the crust is cooled. Beat together the cream cheese and sugar. Add a couple teaspoons of fresh lemon juice and mix to combine. Fold in whipped cream.
- Spread filling into crust and smooth top. Layer with fresh berries as desired. Gently heat jelly and whisk till smooth. Make sure jelly is not too hot before brushing fruit with the melted jelly glaze.
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Gallo Family Vineyards.