With this Simple 6-Ingreident Fresh Fruit Tart, you’re going to feel like a French chef! Creamy and full of fresh fruit, it’s so simply EZ!
Quick and Easy Fruit Tarts
Fruit tarts are so French! And, while making a fresh fruit tart may seem difficult, I’ve taken all the mystique out with this recipe. It’s so quick and easy it’ll make your head spin.
French Fruit Tart Recipe
My fruit tart recipe has been tasted by quite a few folks. And, all of them asked for second servings! Yes, the consensus is that this is one refreshing and delicious dessert.
Easy Summer Fruit Tarts
Summer fruit tarts are so fun to make when you have your favorite fruits in season. That’s the versatility of this recipe. You simply swap out fruits based upon seasonality.
Now with some of your fruits, like fresh peaches, you’ll need to your peach slices a quick swish in fresh lemon juice. This keeps those peaches from turning brown more quickly.
Fruit Tart Recipes
For me, the best fruits to use in this recipe are: blueberries, kiwi, raspberries, strawberries, blackberries, and peaches. All of these are perfect for this recipe when the fruit is fresh.
If you’ve using frozen fruit, then some options that you have are: peach slices, pitted cherries, mixed berries, pineapple chunks.
Another option would be to use a canned fruit filling mix, however, these contain a lot of sugar, so for me, that’s a little too sweet. If you choose a canned filling mix, I’d suggest omitting the powdered sugar from the yogurt/mascarpone filling mix.
Berry Tart Recipe
Berries are usually pretty plentiful year-round in many areas of the United States. This is a plus and makes for having summertime all year long even in those tough winter months.
I’m not real keen on using apples in this recipe. So, if you want some great apple recipes, then here are few suggestions.
Kiwi Blueberry Tart
So many of my recipes are dictated and designed by color and texture. Of course, taste is factored into this equation, too. But, I just knew that the combination of the kiwi and blueberries on this tart would be gorgeous.
And, I knew that the tastes of each are so different that it’s a pleasant surprise to the palate.
Blueberries are definitely one of the most popular fruits. Touted as a superfruit, it’s, indeed, delicious. But, kiwis are a super power house fruit, too. So don’t discount using them in recipes. I found my delicious kiwis, large ones, very reasonably priced at Costco.
However, if your hankering for just some down home, easy and really good blueberry desserts, well, these are some of our faves. The last option is a video recipe with my sweet adorable 2 year-old granddaughter!
Nothing rivals a dessert like a kiwi dessert. Their vibrant green color and those little black seeds just make for immense beauty! Why not try some simple ideas with kiwis!
- Dice up kiwis and serve over vanilla ice cream with a drizzle of balsamic glaze.
- Slice kiwis and strawberries, yes, beautiful green and red, and serve with small diced mozzarella cheese and a drizzle of honey.
- Make kiwis the star of breakfast with oatmeal and cream of wheat or diced up and served with cold cereals.
- Fix a quick and easy diced kiwi salad with arugula, celery and crumbled blue cheese or gorgonzola. Drizzle with a simple vinaigrette.
Kiwi Tart Filling
Oh, gosh, the filling for this tart is so simple and quick. Plus, you could make this filling as a ‘pudding’ or ‘custard’ of sorts and just serve fresh fruit over it. Add a cookie and you’re in business.
You won’t be disappointed with this kiwi blueberry tart. It’s one of those desserts that you just slap your head and say, how easy does it get!
- Preheat oven to 350
- 1 refrigerated pie crust, room temperature
- 8 oz. mascarpone cheese, room temperature
- 8 oz. Greek Lemon Yogurt
- ¼ cup powdered sugar
- 3 cups fresh blueberries
- 3-4 kiwis, medium to large size, peeled and sliced in thin half moon slices
- 2 Tbl. honey
Coat the tart pan with cooking spray.
Place the pie crust in the pan. Sides (longer side of pan) will lap over.
Gently stretch the dough to fit the pan. With the overlap of dough, press down on the fluted edges of the pan and remove. Use this extra dough to work into the corners of the pan and/or to patch any thin areas of the dough. Use your fingers to work the dough into the flutes around the pan.
Take a fork and prick the bottom dough about 10-12 times. Bake in a preheated 350 for about 17 to 19 minutes. Remove and let it cool completely.
Meanwhile, in a medium mixing bowl, combine the mascarpone, yogurt and powdered sugar. Blend well. Refrigerate while the pie crust is baking/cooling.
Spread the mascarpone/yogurt mixture into the bottom of the cooled pie crust.
Arrange in five rows (10” side of the pan/2” each rows) alternating with placing kiwis and blueberries.
Drizzle the top with honey. Return to the refrigerator to chill for at least an hour.