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!!
What to Serve with this Patriotic Fruit Tart
Whether you serve this on Memorial Day, the 4th of July, Labor Day or a random summer day, you’ll want to round out your meal with some great summer fare. I recommend:
- Sour Cream Corn Dip
- Beef Teriyaki Kabobs
- Best Marinated Chicken
- Italian Pesto Burgers
- California Burgers
- Summer Fruit Salad
- Tomato and Burrata Panzanella
- More Holiday Recipes
More Tart Recipes You’ll Love:
- Fruit Tarts from Crazy for Crust
- French Silk Tart
- Chocolate Mousse Tart
- Creamy Lemon Tart
- Strawberry Lemon Tart
- Chocolate Chip Cookie Tart
You Might Like:
- 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.
Amount Per Serving: Calories: 354Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 139mgCarbohydrates: 60gFiber: 2gSugar: 39gProtein: 6g