If you recall, a few weeks ago I hosted a pre-race dinner for about 15 friends the night before the Philadelphia Marathon. We had tons of great food, but my roommate Jess really stole the show with her famous fruit tart. Friends and family has been begging for the recipe ever since, so Jess agreed that I could post it. I have my first Christmas party of the season tonight, so this seemed like the perfect opportunity to give the recipe a try. Fruit tart is typically thought of as a summer dessert, but I made mine holiday festive with red and green fruits!
In the recipe from Jess’ aunt, she says you can use a store bought crust, but in my opinion, this homemade shortbread is what really stands out. It is sweet and light, but somehow hearty enough to balance out the fluffy filling. The fruit is a little expensive this time of year, but totally worth it for a special occasion. I absolutely recommend making this for the holiday season, or at least book marking it for a summertime favorite.
- 1 1/2 c flour
- 1/3 c sugar
- 1/4 tsp salt
- 6 Tbs butter
- 1 egg yolk
- 1 tsp vanilla
- 1-2 Tbs cold water
- 2 8 oz packages cream cheese, at room temp
- 3/4 c sugar
- 1 tsp vanilla
- 12 oz cool whip
- Assorted fruits (I used 6 kiwi and 10 oz raspberries)
- Apple jelly
- 10 inch tart pan
- Food processor or pastry cutter
- Kitchen brush
The ingredient and equipment list for this tart are rather long, but it is actually quite easy to make!
Preheat the oven to 350 degrees.
I always use a food processor to make my crusts, but if you don’t have one, do it the old fashioned way in a bowl with a pastry cutter. Start by combining the flour, sugar and salt in the bowl of your food processor and pulse a few times to combine. Cut the cold butter into little quarter inch pieces and add to the food processor. Continue pulsing until the butter is completely cut into the flour in about pea sized pieces. In a separate bowl, combine the egg yolk, vanilla, and 1 Tbs of cold water. Add the liquids to the food processor and continue pulsing until a dough forms. Add up to 1 more Tbs of water if needed. Transfer the dough to a piece of waxed paper or parchment paper and roll it out into a large round. Use the paper to transfer it into the tart plan. Press the dough into bottoms and sides with your fingers. Bake for 15-20 minutes.
While the crust is baking, start on the filling. In the bowl of a stand mixer, beat the cream cheese for about a minute or until very smooth. Add the sugar and vanilla, and beat for another minute making sure the sugar is fully incorporated. Slowly mix in the cool whip (you can use real whipped cream here, but we have gotten the best results from the cool whip) and then crank up the speed to beat for another minute. Continue mixing until all of the lumps have been beat out and the filling is super light and fluffy. Transfer the filling to the crust once it has cooled, and refrigerate for at least an hour.
Once the filling has set, top the tart with assorted fruit. I used kiwi and raspberries for Christmas red and green, but this tart is fabulous topped with just about anything. Melt a couple of Tbs of apple jelly in the microwave. Use a kitchen brush to gently glaze the fruit with the liquid jelly.
This is a very slight modification to Jess’ Aunt Pat’s recipe. I’ve never met you before Aunt Pat, but I like where your head is at!!
Let the holiday season begin!!