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French Patisserie Fruit Tart

A deliciously refreshing French style patisserie tart with a sweet shortcrust, cream filling topped with fresh fruit and glazed for added effect. Delicious!

Course Dessert
Cuisine French
Keyword baking, cream cheese, fruit, fruit pizza, heavy cream, patisserie, short bread, summer, tart, vanilla
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: Change to adjust-> 12 people
Calories 336 kcal

Ingredients

Shortcrust:

  • 1 1/4 cup flour
  • 4 oz unsalted butter cut into pieces
  • 1 Tbsp sour cream
  • 2 Tbsp sugar

Vanilla Cream:

  • 6 oz cream cheese softened
  • 1 Tbsp sour cream
  • 1 1/4 cup heavy cream
  • 3 Tbsp sugar
  • 2 tsp vanilla

Glaze:

  • 4 oz apple juice
  • 1/4 cup sugar
  • 1 Tbsp cornstarch

Fruit Toppings:

  • 2 kiwi peeled and sliced
  • 1/3 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup strawberries sliced

Instructions

Prepare the Crust:

  1. Preheat oven to 375'F
  2. Place all crust ingredients in a food processor and process until it looks like cornmeal. Press mixture into a 10" tart pan and bake for about 15 minutes or until golden brown.

Prepare the Cream filling:

  1. Be sure the heavy cream, cream cheese and sour cream are at room temperature for a silky smooth cream filling. To prepare the cream filling place the heavy cream in the bowl of a stand up mixer and blend for about 2 minutes using a whisk attachment. Slowly add the sour cream, cream cheese, sugar and vanilla.  (I like to put the cream cheese and sour cream in a zip top bag, cut one corner and slowly squeeze it into the heavy cream.) Continue mixing until the mixture is smooth. 

Prepare the Glaze:

  1. Combine sugar and cornstarch in a bowl. Heat the fruit juice on medium, and slowly start adding in the sugar mixture when it starts to simmer while stirring constantly. 

  2. Bring the glaze to a boil, continue stirring, and allow it to cook for about two minutes, or until thickened. Remove from heat and let it cool for ten minutes before using.

Assemble the Tart:

  1. Assemble the tart by first filling the crust with vanilla cream, then arrange fruit in an artful way on top of the cream. Brush with glaze. Tip: I like to put the cream into the crust then chill it in the refrigerator for 30-45 minutes until it is firm and set. Once it is set then I arrange the fruit and brush on the glaze.

Recipe Notes

Here are some tips and tricks that I have found helpful in making a great fruit tart.  When I have combined the ingredients for the short crust I drop the crumbly meal right into the 10 inch tart pan and level it out with a chop stick or popsicle stick.  This gives me an even layer across the bottom and lets me build up the sides thicker. It reminds me of playing in a sandbox, or watching workers who are leveling fresh concrete with a long board.  Anyhow, I draw the stick across the bottom and deposit the extra meal around the sides.  I then take a flat bottomed water glass and gently tamp down the crust to pack it tight, and I usually work the edges with my fingers.  Be sure to pack it tight so it is not crumbly after baking.

The next tip is for the cream filling to have a really smooth consistency.  Be sure you let the cream cheese and sour cream come to room temperature before blending together.

Nutrition Facts
French Patisserie Fruit Tart
Amount Per Serving
Calories 336 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 70mg23%
Sodium 59mg3%
Potassium 138mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 815IU16%
Vitamin C 19.6mg24%
Calcium 45mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.