That Skinny Chick Can Bake
Summer Fruit Tart | Pastry crust with whipped cream and cream cheese filling topped with glorious summer berries

Summer Fruit Tart

A gorgeous, lip smackin’ dessert is imperative for your Labor Day entertaining. This picture perfect Summer Fruit Tart will tantalize your guests. 

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.

Summer Fruit Tart on a white serving plate

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Summer Fruit Tart for Easy Entertaining

Though I adore eating all sorts of fabulous pies, a one crust tart is so much easier and just as delicious! 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 summer fruit tart below.

Summer Fruit Tart on a white plate with a bottle of white wine

Berry 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 this berry tart to the table.

How to Decorate a Fruit Tart

Presentation is key when it comes to desserts. What your eyes see with that first glance determines whether it’s worth a second look! I strive to make my desserts look as good as they taste.

  • For a fruit tart, I love to arrange berries or other fruit, in concentric circles.
  • First, it looks best when you use fruit of the same size. When shopping, look for consistently sized berries, so one slice of a strawberry isn’t enormous and the next isn’t tiny.
  • I start on the outside and work my way in. Note that the tips of the strawberries point out and that the second layer is staggered like shingles. You can do ALL strawberries if that’s your preference.
  • If you’re doing a multi-berry topping like this one, alternate the colors of the berries. For example, I separated the two red berries so they were more prominently featured. It also makes your tart more visually appealing.
  • I like using a currant jelly to glaze the berries. A little sheen makes the topping look more professional. I warm it slightly, then whisk so there are no lumps. Do not apply the glaze when it’s hot as the heat could change the appearance of the berries.

More Tart Recipes You’ll Love:

Close up shot of the fruit on this Summer Fruit Tart

 

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 summer 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!

 

For your Labor Day feast:

To sweeten the holiday:

You Might Need:

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Summer Fruit Tart

A lemon-kissed cream cheese filled tart topped with fresh berries makes for an elegant dessert.

  • Author: Liz Berg
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 6 servings
  • Category: Dessert, Tart
  • Method: Baking
  • Cuisine: American

Ingredients

Tart Crust:

  • 1 cup flour
  • 3 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons cold butter, cut into about 8 pieces
  • 1 egg

Filling:

  • 2 ounces cream cheese, at room temperature
  • 1/4 cup sugar
  • Squeeze of fresh lemon juice
  • 1/2 cup cold heavy cream, well whipped

Topping:

  • Fresh berries (slice strawberries)
  • Red currant jelly

Instructions

  1. 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.
  2. Put dough onto a floured surface and knead a few times. Wrap in plastic and pat into a disk. Refrigerate at least an hour.
  3. 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.
  4. 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.
  5. 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.

Notes

Tart crust adapted from Nick Malgieri.

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.
Summer Fruit Tart collage

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

42 comments on “Summer Fruit Tart”

  1. What a stunning berry tart! I love how you arrange those fruits…just beautiful!

  2. I adore fruit tarts and this one looks so beautiful. Stunning. Love the hint of lemon in the cream cheese/cream filling. Totally delicious. Sammie

  3. It looks like a beautiful flower:@)

  4. Gorgeous and scrumptious too.

  5. Dear Liz, what a beautiful ray of sunshine on your cake plate! Your tart looks like a true late summer treat with a wonderful, buttery crust, luscious fruit and a shiny look – who could possibly ask for more?!
    One big fat slice with my cup of coffee this afternoon, please!
    Andrea

  6. Love fresh desserts like these! It is so gorgeous and I’m positive that its pretty darn yummy too!

  7. Gorgeous Liz!

  8. Summer’s last hurrah has never been prettier!

  9. So many berries! Yummy!

  10. Yum Liz! You always amaze me with your recipes! Your tart looks incredible!

  11. I bet that lemon kissed cream cheese filling is the perfect combination

  12. The sliced strawberries make this pretty tart look like a big, lovely flower! What a great dessert for a summer holiday weekend.

  13. Gorgeous tart, Liz! That currant jelly puts this over the top!

  14. You are a master at arranging fruit. This is a work of art for sure!

  15. As summer nears its end, I can’t think of a better way to celebrate than with this tart.

  16. I’m oohing and aahing just looking at this tart, it’s gorgeous!!

  17. Sigh. That is absolutely my perfect kind of dessert. It looks wonderful!

  18. Wow! What a perfectly gorgeous tart. I don’t know how you got it to look so perfect!

  19. When I see this stunner of a tart, I never want summer to end!

  20. Liz, this tart is absolutely gorgeous. My Father in Law, who is coming to visit, loves sweets. He would adore yours. I need to try to find time to make it.

  21. This is so beautiful decorated.. I can imagine the taste.. 🙂

  22. FANTASTIC decorations! this fruit tart looks sooooo beautiful, that it’s almost too beautiful to eat 🙂

  23. My eyes are wide open now… this is so so lovely .. I gotta try this soon.

  24. Liz this is stunning and I am sure it’s delicious! You can never have too many recipes for fruit tarts. I’m saving this. It’s ideal for the upcoming holidays.

  25. The fruit tart is a beauty, Liz! Bet is was the center of attraction! xoxo

  26. Oh this is beautiful, Liz. I can learn from you! Easy enough to make this low-carb, so I am going to bookmark your recipe. Love it! 🙂

  27. This is one of the prettiest things I’ve ever seen!

  28. Gorgeous tart. I’m very impressed with how you arranged the berries. I’m sure it’s as delicious as it looks.

  29. Preciosa se ve tu tarta.
    Un saludito

  30. You are an artiste, Liz. I’ve never seen anything so lovely.

  31. This dessert is totally picture perfect! I would love to serve this weekend!

  32. I don’t think a tart ever looked prettier.

  33. Wow Liz, this tart looks amazing!!!

  34. Regardless of the season, Liz, your labor of love tart would be welcome anytime =) Your artistic tart looks almost to good to eat – almost! =)

  35. Lizzy,
    Your tart rivals any made by a pastry chef. It looks amazing and shows your creativity. If it tastes a fraction of how good it looks, it’s delicious.
    Annamaria

  36. This beauty belongs on a magazine cover!

  37. What a gorgeous Tart!

  38. I’m sure I don’t have it in my to make something this beautiful. Nicely done!

  39. Your tart is so beautiful! I want to make it for some co-workers. Can I make it the night before?

    • Thanks so much, Paula! The berries definitely don’t look as beautiful after sitting overnight in the refrigerator. You could make it up to the topping, then do the final decorating in the morning. If you don’t have time to do that, go ahead and top with berries, just make sure your jelly isn’t too warm before glazing. It will still be yummy. Have a great day!

  40. what a masterpiece this one is!

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