Fruit Tart

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.


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
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


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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0 thoughts on “Fruit Tart

  1. 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…

  2. 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 !!

    1. 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.

      1. Thank you very much Hetal. I really enjoy your recipes and have started enjoying cooking after watching ur videos. Keep up the good work.

  3. 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..


  4. 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

    1. 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.

  5. Hi,

    Which cream cheese is used in this recipe??? Is it the Cooking cream cheese or the Spreadable cream cheese,,??



  6. 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



  7. 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.

  8. Hi,
    Just one question, can i use mango juice or pineapple juice or lemon juice instead of orange juice for the glaze?

  9. hi i was wondering if there is a substitute for cream cheese but somethng that is sweet like cool- whip.
    – thanks

    1. 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… 🙂

    1. 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 🙂

  10. 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

  11. 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?

  12. 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.

    1. 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.

    1. Hi Archana,

      Cream cheese actually hardens when you chill the tart. Whipped cream will fall flat when you layer the fruits.

    1. 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.

    2. 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.

  13. I couldn’t get corn starch here. Can I use cornflour instead? If so, should it be the same quantity as the corn starch?

        1. 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.

  14. 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,

    1. 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.

  15. wow….that is so so yum……next week….i am making this. once again….great recipe…thanks.

    Please… 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….

  16. 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.

    1. 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.

  17. 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.


    1. 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.

  18. 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 !

  19. 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!

  20. 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!!

  21. Hi Hetal and Anuja

    Fabulous recipe. Looks marvellous. Yummy .. of course no doubt about that … after all its “Show me the”

    1. 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.

  22. 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?

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