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    Home » Recipes » Desserts

    Aug 31, 2020 · Modified: Aug 19, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Fresh Fruit Tart

    Jump to Recipe Print Recipe

    Fresh Fruit Tart is easy and delicious any time of year, but especially when berries are plentiful. The homemade shortbread crust is buttery and sweet and with a touch of jarred lemon curd and apricot jam, you’ve got yourself an impressive treat that will prompt lots of oooohs and ahhhhhs when it’s time for dessert. 

    Fruit arranged on a shortbread crust.
    Impressive every time and gorgeous with all those bright berries and kiwi swirled on top.

    Ingredients to Have on Hand

    • Berries, fruit of your choice
    • Lemon curd
    • Apricot jam
    • Flour
    • Butter
    • Powdered sugar
    Berries arranged on a shortbread crust.
    Use any combination of fresh fruit to create a beautifully arranged fruit layer on your shortbread crust.

    Easy Shortbread Crust

    This made from scratch shortbread crust is buttery, sweet and super easy since there's no chilling or rolling needed.

    Just pat the dough into a tart pan, freeze for 15 minutes, then bake.

    It's the ideal first layer for this impressive looking dessert.

    Cubed butter in a food processor
    It starts with cold, unsalted butter.
    Butter with flour and powdered sugar in the bowl of a food processor.
    Next add the flour, salt and powdered sugar.
    Butter, flour, sugar and salt made into a thick, crumbly mixture.
    Just pulse the ingredients together until you get a thick mixture like this.
    Small mound of unbaked shortbread dough in a food processor.
    Add ice cold water a few teaspoons at a time until you get the right consistency.

    Top Tips and FAQ

    What if I don't have a tart pan?

    You could use a pie dish instead, the downside is you'll miss out on that cute crimped edge around the crust, which is such a big part of the presentation for a fruit tart.

    Another plus about using a tart pan is the bottom pops out easily. That helps makes slicing and serving the tart a breeze. All the fruit stays in place on the crust since you aren't scooping it out of a dish.

    How do I store a fresh fruit tart?

    Cover it lightly with plastic wrap and store your fruit tart in the refrigerator. It will stay fresh and delicious for up to two days. My preference is to serve the tart on either the same day I make it, or the next day.

    What's the difference between a shortbread crust and a pie crust?

    A pie crust is thin and flaky. A shortbread crust is much thicker and more sturdy.

    Unbaked fruit tart crust in a mound on a tart pan.
    There's no rolling out dough when you are making a shortbread crust for a fruit tart.
    Unbaked shortbread patted out to the edge of a tart pan.
    Pat the dough into place and be sure to get it into the waves all around the edge of the pan.

    Quick Fruit Tart Shortcuts

    When you see how beautiful a homemade fruit tart looks after it's finished, it's easy to think that must be a lot of work. But it's actually pretty easy!

    With a few quick shortcuts, it really just comes down to making the crust, rinsing off some berries, then using two different jam products - lemon curd and apricot jam.

    Both are very easily found at any grocery story and add terrific, fresh flavor and eye appeal.

    Sliced kiwi and mixed berries on a paper towel.
    Use any fruit you like for your fruit tart. Strawberries are delicious, even orange sections work. Just try to have a nice mix of colors.

    Lemon Curd

    After baking the shortbread crust, let it cool completely and then add a thick layer of tangy and tart lemon curd across the top of the crust. Lemon curd is sold in jars and most grocery stores carry it. Lemon curd is usually found in the jam and jelly aisle.

    A jar of lemon curd.
    There are many varieties of lemon curd in the grocery store. This one if my favorite.

    I like to use a 10 ounce jar, though I usually use slightly less than a full jar to spread evenly across the tart crust. The lemon curd serves two purposes. Number one, it adds a layer between the fresh fruit and the crust, which help keep the crust from getting soggy.

    Number two (and this is my favorite part) after a day of refrigeration, the lemony flavor of the lemon curd blends beautifully with the buttery shortbread and creates a slightly more subtle lemon taste than you get if you serve the tart the day you assemble it.

    Fruit tart crust with lemon curd placed on top.
    The lemon curd adds a tangy layer between the buttery shortbread and the fresh, sweet fruit.

    More Fruity Recipes

    Looking for other ways to use fresh fruit and make delicious desserts? I think you will love my Chocolate Strawberry Pie recipe. Or, if fresh blueberries are on hand, the Best Blueberry Cake is a winner every single time. That's a cake that I often serve for dessert, but it's also a great treat for breakfast or brunch.

    Stay in Touch!

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    Fruit arranged on a shortbread crust.

    Fresh Fruit Tart

    Fresh Fruit Tart is easy and delicious any time of year, but especially when berries are plentiful. The homemade shortbread crust is buttery and sweet and with a touch of jarred lemon curd and apricot jam, you’ve got yourself an impressive treat.
    5 from 73 votes
    Print Rate Pin Recipe
    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Servings: 8
    Calories: 374kcal
    Author: Melinda O'Malley Keckler

    Equipment

    • food processor
    • 10" Tart Pan

    Ingredients 

    Shortbread Crust

    • 1 cup flour
    • ⅛ teaspoon salt
    • ⅓ cup powdered sugar
    • ½ cup unsalted butter cold
    • 1-2 tablespoons ice water

    Fruit Layer

    • 1, 10 ounce jar lemon curd
    • 1 cup fresh raspberries
    • 1 cup fresh blueberries
    • 1 cup fresh blackberries
    • 2 kiwi fruit peeled

    Glaze Topping

    • ½ cup apricot jam
    • ½ teaspoon water

    Instructions

    Prep Fruit

    • Rinse fruit and gently pat dry using paper towels. Rinse kiwi and peel, then slice and cut each slice in half. Place in the refrigerator while you make the shortbread crust.

    Prepare Crust

    • Using a food processor with the dough blade, or in a medium-sized bowl, combine flour, salt, powdered sugar and butter. If using a food processor, pulse the dough until it creates a mixture of crumbs, but begins to hold together. If mixing by hand, slice the cold butter into small pieces then use a fork or pastry blender to combine the ingredients. Add ice water and continue pulsing or mixing until you’ve got a soft dough that holds together easily.
    • Pat the dough into the bottom and up the sides of a 10” tart pan. Place the pan in the freezer for 15 minutes.
    • Preheat oven to 425°
    • After 15 minutes in the freezer, use the tines of a fork to make small holes across the crust, then bake for 13-15 minutes, or until lightly browned and evenly baked.

    Assemble Fruit Tart

    • Remove the tart pan from the oven and let the crust cool.
    • Spread one 10 ounce jar of lemon curd across the crust, then arrange the chilled fruit on top of the curd. I like making a circular pattern with the fruit.
    • Place ½ cup of apricot jam in the microwave and warm for about 45 seconds, add water if needed. Strain the jam and using a pastry or basting brush, spread a light layer of the warmed jam (glaze) on top of all the fruit.
    • Refrigerate and enjoy the same day or cover and refrigerate to serve the next day, which will allow the lemon curd a chance to mellow a little, taste less tangy and combine with the flavor of the shortbread crust. Delicious either way.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Notes

    You may not need to use a whole 10 ounce jar of lemon curd. Sometimes, depending which which type of fruit I'm using, I use slightly less than the entire jar. The calorie information below was calculated using just 8 ounces of lemon curd. 

    Nutrition

    Calories: 374kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 46mgPotassium: 165mgFiber: 4gSugar: 17gVitamin A: 453IUVitamin C: 32mgCalcium: 25mgIron: 1mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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    1. Melissa Jensen says

      August 19, 2022 at 7:55 am

      This is BEAUTIFUL...what a stunner of a dessert!

      Reply
      • Melinda O'Malley Keckler says

        August 24, 2022 at 7:08 am

        Thank you Melissa!! I agree, this fruit tart looks as good as it tastes. 😉

        Reply
    2. Natalie says

      April 28, 2022 at 5:57 am

      Look at all that gorgeous fruit and colors! This dessert looks so tasty and fresh. Can't wait to make it, thanks.

      Reply
    3. Lilly says

      April 27, 2022 at 4:55 pm

      5 stars
      Thank you for such detailed instructions. The apricot jam and lemon curd really brightened up this delicious tart!

      Reply
    4. Nancy says

      April 27, 2022 at 9:08 am

      5 stars
      Your tart is like a glorious summer day! During the hot months this is exactly the type of dessert I crave. Can't wait to try it. Thanks!

      Reply
    5. Kayla DiMaggio says

      April 27, 2022 at 8:52 am

      5 stars
      This fresh fruit tart was so delicious! It is warming up now and this makes for the perfect dessert!

      Reply
    6. Amanda says

      April 27, 2022 at 6:47 am

      5 stars
      This is such a beautiful dessert! And I can't believe how easy it was.

      Reply

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