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
0 thoughts on “Fruit Tart”
will dis have sour taste?
Hi Anuja and Hetel…
Good day for u… I tried it today for the iftar and the outcome, I would say Woowwwoooowwww!!!! My hubby loved it so much. You r an inspiration. Thanks for the super awesome recipe. Keep up posting more of ur dessert recipes coz I’m a sweet-toothed:-) I love to share a pic of my preparation. How can I? Thanks.
Thanks so much! Glad you and hubby enjoyed it! You can go to our Facebook page and share your picture: https://www.facebook.com/pages/Show-Me-The-Curry/10510074986
I was wondering if you can use cool whip, instead of the cream cheese?
Cool Whip will deflate over time, especially when you layer it with the fruits. Cream cheese stands up to the toppings.
Thankyou so much Hetal for this fast reply.
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?
This is the only glaze recipe we have. The cooking time could also affect the consistency of the glaze.
Thanks for the easy recipe. Is corn starch and corn flour the same thing? Also, what can I use instead of puff pastry? Thanks!
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.
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?
No, it is hard to do the topping if the pastry is already cut. You can always use a sharp knife.
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?
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.
Can i use graham cracker pie crust and lay it on parchment paper in a pan????? please answer quickly. urgent
Sorry for the late reply…
Graham cracker crusts usually have to be baked to set them, else the crust will fall apart when cut.
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?
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.