| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 tablespoon heavy cream
- 1 1/2 cups all-purpose flour
- 8 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 4 cups mixed berries, such as raspberries, blackberries and halved strawberries
- 1/2 cup apricot preserves
Instructions
- For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
- For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
- Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
- Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
- Serve the tart immediately, or refrigerate for up to 3 hours.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 459 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 5 g |
| Cholesterol | 95 mg |
| Sodium | 141 mg |
Reviews
SO good! I have made this a few times, but today I did it with fresh peaches. Wish I could add the picture! It looked beautiful and tasted AMAZING!! Super easy recipe and would be a great dessert to take to a get together or serve to guests. It’s impressive!
Delicious!
It was a good tart, I tried to double the recipe, I’m not sure where I went wrong? It was WAY to thick, the filling was delicious, well better luck next time…
file:///var/mobile/Library/SMS/Attachments/34/04/261355A8-40E7-428D-8B07-EC4E9329CD92/IMG_2310.HEIC
Excellent!
I just made today and my family and I Looooove this. I just need to do your bean trick next time.
Everything individually is fine, but I found the crust much too thick. I also thought there was too much filling for fruit, it was very rich.
If I make the same recipe again, I would definitely need to modift
If I make the same recipe again, I would definitely need to modift
I really liked this fruit tart recipe! It was delicious! You really have to keep an eye on the baking of the crust, it can get over baked in a matter of seconds. The instructional video is probably not best for beginners, its a bit fast paced and doesn’t go over every little detail but i still found it helpful. This was easy to make and so yummy! I will definitely be making again
I was excited to try this tart recipe. The filling was a little boring and the crust was not the most delicate to cut. I’m going back to Paula Deen’s recipe
Easy. Just follow instructions and watch the tart in the oven and adjust accordingly. I cook it for 12;then 17.
Most disappointed with both the pie shell being too dense and very hard to cut. And then there’s the filling that simply never forms stiff peaks. It was just a waste of time.