This is a print preview of "Fresh Fruit Tart" recipe.

Fresh Fruit Tart Recipe
by Vicki Bensinger

Fresh Fruit Tart

Try this simple, beautiful and delicious fresh fruit tart for your next family gathering. You'll get rave reviews!

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 6

Ingredients

  • 1 ready-made Pillsbury pie crust or homemade pâte sucrée
  • 10” tart pan with removable bottom
  • Filling:
  • 8 oz. package light cream cheese
  • 1 (7 oz.) jar Marshmallow Crème
  • Topping:
  • 1 (6 oz.) container Blueberries
  • 1 (6 oz.) container Raspberries
  • 3 Kiwi, peeled, halved lengthwise and sliced
  • Apple jelly

Directions

  1. Crust – Roll out dough to fit bottom and sides of an ungreased 10” tart pan, trimming any edges that hang over the top. Prick bottom and sides with a fork. Bake in preheated 400F degree oven for 10-12 minutes or until golden brown. Remove and cool.
  2. Filling – Blend cream cheese and marshmallow cream until smooth. Spread over pie shell.
  3. Topping – Lay sliced kiwi on the filling, around the circumference of the pie while overlapping the slices. Then place a row or two of raspberries next to the kiwi around the pie. Top with the remaining space left in the center of the pie with the blueberries.
  4. Take 1 teaspoon of Apple Jelly and heat in the microwave for about 15-20 seconds. Remove, stir and add a touch of water to thin the jelly. With a pastry brush, gently dab a thin layer of the jelly over the fruit to create a glaze. Refrigerate until ready to serve.