Midsummer Fruit Tart
A classic summer fruit tart: a buttery, crisp pastry shell filled with a light baked cheesecake custard and topped with fresh strawberries, kiwi, raspberries, and blackberries under a glossy apricot glaze. A bakery-worthy dessert that shows off ripe summer fruit.
Equipment
- Food processor
- Rolling Pin
- Handheld mixer
- Baking Sheet
- Heavy-duty foil
- Sieve
- Saucepan
Ingredients
Tart Pastry Dough
- 1 1/2 cups unbleached all-purpose flour plus more for dusting
- 1/2 cup cake flour sifted
- 1 stick (4 oz) cold unsalted butter quartered lengthwise and crosswise
- 1/4 tsp salt
- 1 tbsp sugar
- 5 tbsp cold vegetable shortening
- 1 large egg
- 1 1/2 tsp pure vanilla extract
Cheesecake Filling
- 4 oz whipped cream cheese room temperature
- 2 tbsp unsalted butter softened
- 1 tsp cornstarch sifted
- 2 tbsp sugar
- 1/4 cup sour cream room temperature
- 1 large egg
- 1 1/2 tsp pure vanilla extract
Fruit Glaze and Topping
- 1 cup apricot jam
- 3 tbsp sugar
- 3 tbsp white rum, Cognac, or orange liqueur optional
- 1 pint strawberries hulled and sliced lengthwise
- 3 kiwis peeled and sliced
- 1/2 cup raspberries
- 1/2 cup blackberries
Instructions
- Make the Dough: Process the all-purpose flour, cake flour, butter, and salt in a food processor about 30 seconds, until blended. Add the sugar, shortening, egg, and vanilla and process just until the dough forms a mass. Press into a 1-inch-thick disk, wrap, and refrigerate until firm, at least 1 hour.
- Roll Out: On a floured surface, soften the chilled dough by hitting it with the rolling pin, rotating often, then roll to about 3/16 inch thick, patching as needed. Trim to a 12-inch round. Slide onto a foil-lined baking sheet and freeze 5 minutes.
- Shape the Rim: Roll the edge up over itself to make a 3/4-inch border, then roll it again into a standing rim and pinch to an even 3/4-inch height all around (even height keeps the filling from leaking). Press the outside with fork tines while supporting the inside. Cover and freeze at least 30 minutes.
- Make the Filling: Preheat the oven to 350°F. Beat the cream cheese smooth and fluffy, then beat in the butter. Slowly beat in the cornstarch, then the sugar, sour cream, egg, and vanilla until smooth.
- Bake: Butter a 1-inch-wide folded foil strip and wrap it snugly around the outside of the shell, pinning the ends. Pour in the filling. Bake on the lower shelf until the shell is lightly browned and crisp, about 20 minutes (the filling puffs to the top). Cool thoroughly on a rack; the filling sinks as it cools and the crust sets.
- Glaze and Top: Slide the cooled shell onto a platter and remove the foil. Push the apricot jam through a sieve into a saucepan, stir in the sugar and rum, and simmer 2 minutes. Brush a thin layer of glaze inside the shell. Arrange strawberries in a ring around the edge, overlap kiwi inside, and mound the berries in the center. Brush warm glaze over the fruit and serve.
Notes
Keep the pastry fats cold and don't overwork the dough for a crisp, tender shell. Build an even rim so the filling doesn't leak. Use room-temperature cream cheese, sour cream, and butter for a smooth filling. Cool the baked shell completely before topping so it sets and stays crisp. Glaze inside the shell as well as over the fruit, since that barrier keeps the crust from going soggy. Use any ripe summer fruit; pat it dry and arrange just before serving. Best the day assembled; the baked shell can be made a day ahead. Unbaked dough freezes well.