American Flag Fruit Tart: For the first time in years, I didn’t think we’d be hosting a neighborhood 4th of July party. So I decided to make a festive, patriotic dessert before the holiday.
A sweet pate sablee crust was topped with a luscious cream cheese filling and garnished with beautiful berries and, voila, a beautiful 4th of July dessert!!
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American Flag Fruit Tart
After polling the neighbors in June, it looked like many would be out of town for the 4th. Bill and I decided to try to get everyone together later in the summer. But then I heard that two of the neighborhood husbands were really going to miss the annual grasshopper pie, so the festivities were back on!
Thankfully, Bill invited a couple work associates over for dessert after a business dinner to help polish off this early bird 4th of July treat. Between their rave reviews and Bill’s, I think I’ve found a second Independence Day tradition!!
20+ Red, White, and Blue Sunday Supper Recipes!
This week, the Sunday Supper crew is sharing all things red, white and blue! If your 4th of July menu is not finalized, you will certainly find inspiration from all these terrific bloggers. These would also be apropos for Labor Day, Memorial Day, Flag Day and all summer long.
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
More Tart Recipes You’ll Love:
- Fruit Tarts from Crazy for Crust
- French Silk Tart from That Skinny Chick Can Bake
- Shortbread Lemon Tart Recipe from Taste and Tell
- Creamy Lemon Tart from That Skinny Chick Can Bake
- Whipped Mocha Tart from Pint Sized Baker
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American Flag Fruit Tart
A sweet pastry crust with a luscious cream cheese filling topped with berries and cream to resemble an American flag! Crust adapted from Dorie Greenspan.
- Prep Time: 30 mins
- Cook Time: 33 mins
- Total Time: 1 hour 3 minutes
- Yield: 8 servings 1x
- Category: Dessert, Tart, Holiday
- Method: Baking
- Cuisine: American
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg yolk
- 2 packages (16 ounces) cream cheese at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1/2 pint blueberries
- 16 ounces fresh strawberries
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- To make crust,put the flour, powdered sugar and salt in a food processor and pulse to combine.
- Add the butter and pulse until the mixture resembles cornmeal with some pea sized chunks.
- Whisk the egg yolk, and add it a little at a time, pulsing after each addition. Continue pulsing with long 10 second pulses until the mixture comes together.
- Turn the dough out onto a lightly floured work surface and gently knead until any extra flour is incorporated.
- Press the dough into an 11-inch greased tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Top with a piece of non-stick foil or buttered foil and press it onto the surface.
- Place the tart pan on a baking sheet and bake for 25 minutes or until the crust is golden brown. Remove to wire rack to cool completely.
- When crust is cooled, make filling by placing all filling ingredients in a bowl and beat until the mixture is smooth. Scrape into the tart shell and smooth top with an offset spatula.
- To decorate, select the biggest blueberries and cut strawberries in half, removing the stems and hulls. Set aside.
- Whip cream with powdered sugar and pipe some rows of cream across the surface leaving enough space between for rows of strawberries. Leave one corner free of whipped cream for the blueberries.
- Add strawberry halves, cut side down, in rows, then fill the open area with rows of blueberries.
- Keep chilled until you serve.
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