This beautiful Fruit Tart with Cream Cheese Filling is bursting with the flavors of fresh seasonal fruit and a tangy cream cheese filling, all nestled in a buttery, flaky crust.
For the crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1 egg yolk
2 tbsp ice water
For the filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy cream
For the topping:
Assorted fresh fruit, such as strawberries, blueberries, raspberries, and kiwi
1/4 cup apricot preserves
1 tbsp water
Preheat the oven to 350°F. Grease a tart pan with a removable bottom.
In Ventray Stand Mixer fitted with the paddle attachment, mix together the flour, butter, and granulated sugar until the mixture resembles coarse sand. Add the egg yolk and ice water, and mix until the dough comes together.
Press the dough into the prepared tart pan, making sure to press it evenly up the sides. Use a fork to prick the bottom of the crust. Bake for 20-25 minutes or until lightly golden. Let cool completely.
In Ventray Stand Mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the heavy cream and continue to beat until the mixture is thick and creamy.
Spread the cream cheese filling into the cooled crust, making sure to spread it evenly.
Arrange the fruit on top of the filling in a decorative pattern.
In a small saucepan, heat the apricot preserves and water over low heat until melted and smooth. Brush the glaze over the fruit.
Chill the tart in the refrigerator for at least 1 hour.