Fruit tarts are gorgeous additions to a summer spread. This fruit tart recipe packs in four different kinds of berries adding color, flavor and naturally occurring antioxidants and phytochemicals that are thought to help boost the immune system. Be sure to enjoy with some friends and family because after all, people are what make the summer season so sweet.
Fresh Fruit Tart
Makes 6 servings
11-1/2 ounce cream cheese
2 tablespoon sugar
1/2 tsp vanilla extract
6 purchased mini tart pie shell, tart 3″
1/2 cup fresh raspberries
1 kiwi fruit, thinly sliced into 12 slices
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup preserves, apricot, canned
Place cream cheese, sugar, vanilla in a mixing bowl. Blend with a paddle attachment until smooth. Place cream cheese mixture into pastry bag and pipe 2 oz. into each shell.
Garnish each tart with 2 kiwi rings, 4 strawberry slices, 5 blueberries, 2 raspberries and 2 blackberry.
In large sauce pan, heat apricot preserves over medium heat until melted and internal temperature reaches 140F. Glaze each tart with approximately 1 Tbsp. melted preserves over fruit to prevent discoloration.