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Making your own homemade Fruit Tart is easier than you think. Try this light and delicious recipe for your next get-together. With so many fruits, you can’t feel guilty while indulging in this heavenly dessert.
Ingredients:
Puff Pastry Sheet – 1
For the Filling:
Cream Cheese – 6 oz
Sugar – 3 tbsp
Vanilla – 1.5 tsp
For the Topping: (Choice of Fruits)
Strawberries – hulled and halved
Blueberries
Bananas – sliced
Kiwi – sliced
Mandrin Oranges – canned
Pineapples – sliced
Grapes – cut in half
For the Glaze:
Orange Juice – 6 tbsp (For a milder citrus flavor, use 3 Tbsp juice and 3 Tbsp Water)
Sugar – 6 tbsp
Salt – pinch
Water – 2 tbsp
Cornstarch – 2 tsp
Orange Zest – 1/4 tsp
Method:
1. Thaw Puff Pastry according to package directions. (Preheat oven to 400F/204C)
2. On a floured surface, roll out one sheet into a thin rectangle (9x13in). With a fork, gently perforate the pastry to prevent it from ballooning up.
2. Bake for 10 -15 minutes until evenly golden brown. Keep aside to cool.
3. For the filling, add Cream Cheese, Sugar and Vanilla in a bowl. Mix until sugar is completely dissolved. Keep aside.
4. For the glaze, add all ingredients (except the Orange Zest) in a pan on medium heat. Whisk constantly until the mixture comes to a boil. Keep whisking for 1-2 minutes until the sauce thickens.
5. Remove from the heat and add in Orange Zest. Keep aside to cool.
6. When everything has cooled, spread the Cream Cheese mixture evenly on the Puff Pastry.
7. Arrange all the fruits so that every piece has a little of each fruit.
8. With a pastry brush, cover the entire tart with the glaze.
9. Chill for 1-2 hours before cutting and serving.
10. Serves approx 8-10
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Orkut
February 24th, 2010 at 9:53 pm
why you are not trying on Bombay Ice halwa????????????
[Reply]
lita Reply:
November 13th, 2010 at 2:49 am
yes,,i will try,,ittttt
[Reply]
February 25th, 2010 at 12:22 am
This is absolutely amazing! Thank you!! I had a great recipe on a fruit pudding cake that I wanted to share with you guys. How can I do that?
[Reply]
hetal Reply:
February 25th, 2010 at 3:14 pm
You can either email it to me (hetal@showmethecurry.com) or you can post it on our community — http://community.showmethecurry.com
It may take a little time for it to get approved.
[Reply]
February 25th, 2010 at 12:26 am
Hi,
Can we use Pie Crust instead of Puff Pastry Sheet?
Thanks,
Shaveta
[Reply]
hetal Reply:
February 25th, 2010 at 3:30 am
Hi Shaveta,
Yes, you can use a pie crust but it needs to be flat. If you use the already formed crust, it will be too deep. Also, the texture will not be as flaky. I’ve done this recipe with a sugar cookie crust as well.
[Reply]
Shaveta Reply:
February 25th, 2010 at 7:09 pm
Thanks Hetal.
[Reply]
February 25th, 2010 at 6:16 am
substitute for cream cheese pls
[Reply]
hetal Reply:
February 25th, 2010 at 2:44 pm
Hi Divya,
You can use hung yogurt. If you have yogurt that is not very sour, it will taste better.
[Reply]
February 25th, 2010 at 7:04 am
Hi Hetal and Anuja
Fabulous recipe. Looks marvellous. Yummy .. of course no doubt about that … after all its “Show me the cury.com”
[Reply]
February 25th, 2010 at 9:23 am
hi Hetal and Anuja
very nice and healthy dish
i am going try it this weekend
thank you
[Reply]
February 25th, 2010 at 1:23 pm
Hi Hetal & Anuja,
I also make this fruit tart, but instead of adding sugar to the cream cheese, I melt some white chocolate chips and mix it with the cream chhese. It gives it a nice flavor without being overly sweet!!
[Reply]
hetal Reply:
February 25th, 2010 at 1:34 pm
Hi Sandhya,
YUMMY! What a great idea…will definitely have to try it next time. Thanks for sharing.
[Reply]
February 25th, 2010 at 2:28 pm
wonderful dessert ! thankyou hetal & anuja !
looks great ! and yummy !
[Reply]
February 25th, 2010 at 3:16 pm
Great dessert… Very yummy too..
Thank you Hetal and Anuja…
[Reply]
February 25th, 2010 at 4:00 pm
Thanks for another sweet treat. I’ll definitely try it out.
A request, can you please show the recipe for traditional methi thepla and bajri vada?
Thanks. Have a great day!
[Reply]
February 25th, 2010 at 4:41 pm
Yummy, really good recipe. I can’t wait to make it and EAT IT.
Thanks.
[Reply]
February 25th, 2010 at 7:44 pm
I came across your recipes and they are all lovely
[Reply]
February 26th, 2010 at 9:08 am
Hi ladies
very interesting receipe for the tart. Kids will love it if done in miniatures
[Reply]
February 26th, 2010 at 1:41 pm
Hi Hetal and Anuja,
I’ve watched ALL your recipes and needless to say they are all truly fantastic and very innovative. Thanks so much for your efforts and interesting ideas. I have a question, is there any way to ripen fruits quickly ? Especially in places like NY and NJ where the weather is constantly below freezing these days …Thanks and keep it up !
[Reply]
hetal Reply:
February 26th, 2010 at 5:11 pm
Hi Surya,
You’re in luck!
Please see our Tip Tuesday video: http://showmethecurry.com/tips/ripening-fruit-quickly.html
[Reply]
Surya Reply:
February 26th, 2010 at 11:11 pm
Oops…sorry, didnt notice that at first ! Thankyou !
[Reply]
February 26th, 2010 at 3:20 pm
I was thinking about this recipe yesterday and it occurred to me that you said to chill it for 2 hrs. Won’t chilling the tart soften the crust a bit and it may not be as flaky or crispy? Or is that how it should be? Please let me know.
Thanks.
[Reply]
hetal Reply:
February 26th, 2010 at 5:10 pm
Hi Pinal,
Tarts are never really crispy, but more flaky. Chilling it really sets the glaze and prevents it from running off. But, you’re right, keeping this dessert for more than a day in the fridge makes it a little soft.
[Reply]
February 26th, 2010 at 3:33 pm
Hi ladies,
Fabulous recipe and so easy too. Can we make the same recipe in the cupcake moulds? We can add some dry beans to keep the shape from puffing and then add the rest of the ingredients. I am going to try this soon. Great going.
[Reply]
hetal Reply:
February 26th, 2010 at 5:07 pm
Hi Harini,
You could cut the puff pastry into tiny pieces and push them down a cupcake mold and then bake them. You really need the puff pastry to puff up (evenly) and that’s why we put holes. I’m not positive, but the beans may prevent it from puffing at all.
[Reply]
February 26th, 2010 at 3:59 pm
wow….that is so so yum……next week….i am making this. once again….great recipe…thanks.
Please…..do you have any recipes for sea food…..i have noticed that there are only two recipes….fish cutlets and shrimp pilaf….please see if you can post some delicious seafood recipes…..
you ladies are great….
[Reply]
hetal Reply:
February 26th, 2010 at 5:03 pm
Thanks Rizwana! We’ll surely get some more seafood recipes on our list.
[Reply]
February 26th, 2010 at 10:47 pm
Looks promising… Thank you for this awesome recipe!! Love your quick kalakand recipe too! These are my kind of desserts
[Reply]
February 27th, 2010 at 9:51 pm
You ladies are doing a fantastic job!!
[Reply]
February 28th, 2010 at 5:52 am
Hi guys,,,
Thanks you again for great dessert,
1 question,,can i make it in advance like day beofre or in the morning is u having gethering in the evening????
your big fan,
Fairy
[Reply]
hetal Reply:
March 1st, 2010 at 3:16 pm
Hi Fairy,
Yes, you can make it in the morning of your party. Making it the night before might be a stretch since the pastry becomes a little soggy if kept too long.
[Reply]
Anonymous Reply:
March 5th, 2010 at 5:42 am
thank you,,,
can u also show us puff recipes,,(spicy puff u get in indian ),,,
[Reply]
hetal Reply:
March 5th, 2010 at 7:44 pm
We have a Vegetable Puff video. Here it is: http://showmethecurry.com/appetizers/how-to-make-vegetable-puffs-indian-snack-recipe.html
March 1st, 2010 at 9:36 pm
Hi Hetal/Anuja,
One quick question, can I substitute rose syrup (or anything else) for vanilla??
[Reply]
hetal Reply:
March 1st, 2010 at 11:30 pm
Hi Vidya,
This recipe did not have rose syrup in it. It does have vanilla, though.
[Reply]
March 2nd, 2010 at 11:57 am
I couldn’t get corn starch here. Can I use cornflour instead? If so, should it be the same quantity as the corn starch?
[Reply]
hetal Reply:
March 2nd, 2010 at 4:04 pm
Hi Jaya,
Corn flour and corn starch are the same.
[Reply]
Anonymous Reply:
March 2nd, 2010 at 11:51 pm
Thanks a ton for the quick reply!
[Reply]
Jaya Reply:
March 4th, 2010 at 5:58 am
Thanks a lot for the wonderful recipe! It came out really well and can’t wait to make it again for my son’s birthday party.
March 3rd, 2010 at 11:56 am
hello mam we can use any other fruits like apple,banana,etc
[Reply]
March 3rd, 2010 at 11:59 am
we can put up of fruit tart a whipping cream
[Reply]
March 3rd, 2010 at 6:12 pm
hii Hetak and Anuja..
how long wll the fruit tart stay fresh and how shouls i store it ?
Thanks ,
[Reply]
hetal Reply:
March 3rd, 2010 at 8:16 pm
Hi Smita,
It will stay maximum of 1 day before getting soggy. The best results would be to make it the morning or afternoon of when you need it.
[Reply]
hetal Reply:
March 3rd, 2010 at 8:17 pm
To store it, you can keep it on the baking sheet and just put a foil gently over the top of it so that it does not disturb the topping too much.
[Reply]
March 10th, 2010 at 5:12 am
Can I use whipped cream instead? Please let me know….
Thanx.
[Reply]
hetal Reply:
March 10th, 2010 at 3:03 pm
Hi Archana,
Cream cheese actually hardens when you chill the tart. Whipped cream will fall flat when you layer the fruits.
[Reply]
March 10th, 2010 at 9:26 am
hi
thats a great recipe!!
I got fillo pastry sheets a while ago, could not make puffs from it. the sheets are very very thin as compared to ur sheet in this video. can i use those?
i dnt know how to use them!!
on the pack, it has got recipes of baklava, spinach and cheese pie etc.
[Reply]
hetal Reply:
March 10th, 2010 at 3:01 pm
Hi Lavi,
You may be able to use filo sheets but you would have to layer the fruits/glaze just a little bit before serving or else it will get soggy. To use the filo sheets, you first have to keep them under a damp towel while you work (they dry out really fast). Grease your baking sheet and layer one sheet on the bottom. Brush the entire top of that sheet with melted butter. Layer the next sheet and repeat brushing the butter. You have to use several sheets to get it to a decent thickness. Then, bake according to directions. Once the sheets have cooled, you can layer the rest.
[Reply]
March 10th, 2010 at 3:19 pm
it was sexy and osam
[Reply]
March 20th, 2010 at 3:30 am
hi i was wondering if we can substitute the cream cheese to cool-whip.
thanks
[Reply]
hetal Reply:
March 22nd, 2010 at 3:26 pm
Hi,
Cool whip will not hold up and will become runny when you layer the fruits.
[Reply]
March 21st, 2010 at 3:22 am
hi i was wondering if we can use cool-whip instead of the cream cheese.
thanks
[Reply]
hetal Reply:
March 22nd, 2010 at 3:23 pm
Cool whip will not hold up and will become runny when you layer the fruits.
[Reply]
March 23rd, 2010 at 1:21 am
ok thanks for your help.
– thanks
[Reply]
March 24th, 2010 at 12:18 pm
hi,
I dont have an oven in my house but a microwave oven and im not sure how to bake cakes in it..coz once when i tried to bake a cake,the crust became hard but inside it wasnt fully baked…and does the baking time changes when compared to oven?
[Reply]
March 30th, 2010 at 3:27 am
hi i was wondering if there is any substitute for cream cheese but something that is also sweet.
– thanks
[Reply]
April 5th, 2010 at 3:56 am
hi i was wondeiring if there is a sweet substitute for the cream cheees like can we use cool- whip, whipped cream or is there any thing that is a sweet substitue for cream cheese.
– thanks for your help
[Reply]
April 20th, 2010 at 6:27 am
hi,
any substitute for vanila? dont really like it:)
[Reply]
anuja Reply:
April 21st, 2010 at 3:03 am
Hi Sachi,
You can skip it or use another essence that you like
[Reply]
April 21st, 2010 at 10:17 pm
This recipe did not reach my expectations. Usually all the recipes posted here are a big hit but not this one.
[Reply]
anuja Reply:
April 23rd, 2010 at 4:19 pm
Hi Preeti,
Sorry to hear that and are really surprised
but like we always say, every dish is not for everyone and that what makes us unique as people
Cheers!
[Reply]
April 28th, 2010 at 11:18 pm
hi i was wondering if there is a substitute for cream cheese but somethng that is sweet like cool- whip.
– thanks
[Reply]
anuja Reply:
April 29th, 2010 at 4:28 am
We don’t know how cool whip would stand with all the topping. We think you might need something with a little more body and substance. Other alternatives would be custard or hung yogurt (with sugar mixed in).
But we never say never…if you do try the cool whip, do let us know how it help up…
[Reply]
Anonymous Reply:
May 8th, 2010 at 4:19 am
thanks for the information, i will certainly tell you how the cool- whips goes on.
– thanks
[Reply]
May 14th, 2010 at 9:01 pm
Hi,
Just one question, can i use mango juice or pineapple juice or lemon juice instead of orange juice for the glaze?
[Reply]
hetal Reply:
May 15th, 2010 at 1:36 am
Absolutely…use whatever flavor you like.
[Reply]
Anonymous Reply:
May 15th, 2010 at 3:32 am
Thanks…
[Reply]
June 29th, 2010 at 7:58 pm
How about using Greek yogurt?
[Reply]
anuja Reply:
June 30th, 2010 at 2:25 pm
Hi there,
Although we have never tried it, we think it’ll work
Let us know your feedback if you do
[Reply]
August 22nd, 2010 at 9:58 pm
Dear Hetal and Anuja,
I am preparing a couple of dishes for a friend and I was wondering whether you had any good recipes for samosa chaat and if so, would it be possible if you could also show me by posting the video on your website/youtube.
Thankyou.
[Reply]
February 16th, 2011 at 2:08 pm
Hi Hetal & Anju
I am trying to make fruit tart dessert but i am finding difficult to find cornstarch can i use fine corn flour instead. pls can you guide me thankyou
regards
kirti
[Reply]
March 24th, 2011 at 4:31 pm
can we use butter puff pastry sheets
[Reply]
April 14th, 2011 at 3:42 am
Hi,
Which cream cheese is used in this recipe??? Is it the Cooking cream cheese or the Spreadable cream cheese,,??
Thanks
Mahima
[Reply]
anuja Reply:
April 15th, 2011 at 6:49 pm
Hi Mahima,
Spreadable
[Reply]
April 16th, 2011 at 3:38 pm
Hi Hetal and Anuja,
I rally like fruit tarts but if you put the cream cheese mix onto the puffed pastry then wont it get a little bit soggy?
Thank you,
Alena Miah
[Reply]
anuja Reply:
April 16th, 2011 at 9:42 pm
Hi Alena,
Puff pastry is layers of sheets…a few will get a little soggy over time but generally if you have it in a day or so, it is fine and not soggy at all.
[Reply]
April 16th, 2011 at 3:39 pm
[Reply]
April 19th, 2011 at 3:32 pm
Hi,
I love this…
I just want to know if there are eggs in Puff Pastry Sheets and in Cream Cheese?
I am pure vegetarian,,so before I bought it at home to make it, its good to ask you guys..
Can you please help me..
Thanks
Deepam
[Reply]
May 13th, 2011 at 3:15 pm
is it ok to substitute cream cheese with ricotta cheese. thanx
[Reply]
hetal Reply:
May 15th, 2011 at 2:24 pm
Hi Nisha,
Cream cheese is smooth and creamy whereas ricotta cheese is a little grainy and releases water. Ricotta might not be a good spread for this dessert. You may be able to get away with hung yogurt.
[Reply]
Nisha Reply:
May 18th, 2011 at 4:24 am
Thank you very much Hetal. I really enjoy your recipes and have started enjoying cooking after watching ur videos. Keep up the good work.
[Reply]
June 25th, 2011 at 3:58 am
Thanks for this fabulous recipe dear Anuja and Hethal. I tried this and came out really well. Your recipes help me a lot in trying new foods in every weekend.
Keep up your good work !!
[Reply]
July 9th, 2011 at 7:04 pm
tahnk u so much for the wonderful recipe…
[Reply]
October 20th, 2011 at 2:12 pm
Hi I hav try ur recipe, its marvelous my relatives, friends and family members all love them…. they have been asking me to make whenever we have gathering thanks…
[Reply]
hetal Reply:
October 27th, 2011 at 6:42 pm
Thanks for the feedback Esther!
[Reply]
June 10th, 2012 at 3:48 am
Hi Hetal, I want to make this dessert for a lunch party around 1-2pm. Will it be ok if I make it the previous night?
And how should I store it so pastries won’t get soggy?
Thanks
[Reply]
hetal Reply:
June 12th, 2012 at 3:35 am
Hi Sharon,
I would not recommend making it the night before. What you could do is to prepare all the components and keep them ready. You can assemble it in the morning of your party.
[Reply]
July 27th, 2012 at 5:43 pm
Can i use graham cracker pie crust and lay it on parchment paper in a pan????? please answer quickly. urgent
[Reply]
hetal Reply:
August 6th, 2012 at 8:57 pm
Sorry for the late reply…
Graham cracker crusts usually have to be baked to set them, else the crust will fall apart when cut.
[Reply]
February 13th, 2013 at 5:11 am
Quick question, I have no baking/cooking experience so this I want to experiment with this haha. Is there a way I could have the fruit and custard stuffed inside the actual pastry? If so what way would I go about it?
[Reply]
hetal Reply:
February 15th, 2013 at 5:33 pm
Hi CabooselsLoose,
You cannot have the fruit stuffed inside for this particular recipe. The fruit would get cooked while baking. There may be other recipes out there for fruit stuffed pastries. The fruit would have to be pre-cooked.
[Reply]
February 27th, 2013 at 12:10 pm
Hi Hetal and Anuja,
It looks yummy…..I’m gonna try this…but I have a question…I don’t have a tool that you are using to cut the pastry…so Is this the gud idea to cut the pastry before baking?
Thanks,
Remya.
[Reply]
hetal Reply:
March 6th, 2013 at 5:56 pm
Hi Remya,
No, it is hard to do the topping if the pastry is already cut. You can always use a sharp knife.
[Reply]
March 11th, 2013 at 6:29 pm
Thanks for the easy recipe. Is corn starch and corn flour the same thing? Also, what can I use instead of puff pastry? Thanks!
[Reply]
hetal Reply:
March 18th, 2013 at 10:24 pm
Hi Simi,
Yes, corn starch is the same as corn flour. There is not much else except filo sheets, but they are harder to work with. You could also try store bought cookie dough. Bake a giant cookie and top it with the fruits.
[Reply]
March 20th, 2013 at 9:13 pm
I made the fruit tart last week…… delicious! Only problem i had was the glaze was way too thick, I ended up diluting it quite a bit with OJ… wondering if I should use less corn starch next time? Is there a different glaze recipe I could try?
[Reply]
hetal Reply:
March 21st, 2013 at 1:52 pm
Hi Min,
This is the only glaze recipe we have. The cooking time could also affect the consistency of the glaze.
[Reply]
April 6th, 2013 at 4:46 am
Hello,
I was wondering if you can use cool whip, instead of the cream cheese?
-Thankyou
[Reply]
hetal Reply:
April 8th, 2013 at 5:03 pm
Cool Whip will deflate over time, especially when you layer it with the fruits. Cream cheese stands up to the toppings.
[Reply]
Anonymous Reply:
April 9th, 2013 at 10:56 pm
Thankyou so much Hetal for this fast reply.
[Reply]