Light and refreshing, this Fresh Fruit Tart starts with a tender cookie crust that’s topped with a layer of cream cheese “frosting” and topped with your favorite fruits to make a beautiful mosaic of fresh, colorful fruit.
If there was ever a perfect dish to bring to a summer potluck it would be this Fresh Fruit Tart.
Light and refreshing and sure to delight and dazzle on any buffet table, this tasty tart is from Leigh who is part of the Dish & Tell Club where we swap family-favorite recipes. She says it is one of her go-to potluck recipes because “it’s versatile, uses basic ingredients and is a lighter way to end an eating experience that can be overwhelming” considering the abundance of great food we all tend to sample during a good Midwestern potluck.
The dessert starts with a slightly sweet, tender crust and is topped with a layer of cream cheese “frosting” flavored with a bit of sugar and pineapple juice. Next, comes the fun part, layering on the toppings to make a beautiful mosaic of fresh, colorful fruit.
When Leigh sent me a picture of her fruit tart masterpiece (above), I seriously wondered if she was an artist! She says she enjoys baking or cooking things for family and friends that are familiar, but something they may not make themselves.
“I think food should be enjoyable and approachable for those you’re sharing it with,” says Leigh, who grew up cooking, baking and canning/preserving food. She describes herself as a true midwest girl and remembers eating a lot of meat-potato-vegetable meals, but always made complete with a small dessert: pie, bars, custard or pudding, Jell-O salads with fruit, etc.
She adds they didn’t eat out often and parties and events were “catered” by extended family. To this day, she appreciates the role that food plays in our lives and how sharing a meal with others offers a feeling of comfort and security.
Where did the recipe come from?
Leigh says this recipe is based off one her Aunt used to make that was more like a fruit pizza with a thin, crunchy cookie base and a sugary glaze over the fruit. Leigh has made it her own as a tart and letting the fruit shine in all its glory.
“It can also be quite a looker with not too much effort,” says Leigh.
Tips from Leigh (& me!)
- Leigh likes to use seasonal fruit, but she says the recipe works with canned fruit too. Any combo works, she has used canned pineapple, mandarin oranges, mango, etc.
- She notes that each component can be made ahead of time and assembled on site which “saves you from finding a large chunk of cooler space!”
- The crust does not require refrigeration but the cream cheese mixture and prepped fruit should be chilled until assembled/served.
- I didn’t have a spring-form pan (with a removable bottom) so using parchment paper at the base is key for easy removal if you want a flawless-looking tart crust.
My Take? BERRY Good.
I made a couple Fresh Fruit Tarts for Father’s Day this year, using Leigh’s work of art as a guide for my own fruit application. I loved that this recipe was fairly easy to make, turned out quite pretty (although not as pretty as Leigh’s!) and was honestly so delicious we devoured every last bite. I even make a gluten-free, dairy-free version by using gluten-free, all-purpose flour for the crust and a non-dairy cream cheese. It also got rave reviews and shows just how versatile this recipe is beyond all the different fruit combinations.
I will definitely be adding this recipe to my own list of top “potluck pleasers” and can’t wait to make it again! Thank you Leigh for sharing such a great recipe!!
