Festive Fruit Tart

"Wow!" is what you'll hear when you serve this impressive dessert to company. The tart is not only pretty, it's also easy to make.


12 servings


pastry for a 9-inch single-crust pie
1 (8 ounce) package cream cheese, room temperature
3 tablespoons granulated (white) sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract, divided
1 cup fresh blueberries
1 cup fresh raspberries
1 medium ripe peach or nectarines, peeled and sliced
2 tablespoons apricot preserves


Preheat oven to 450°F (232°C). Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork.

Bake for 10 to 12 minutes or until golden brown. Cool completely on a wire cooling rack.

In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.

In a microwave, heat preserves and remaining extract, uncovered, on HIGH for 20 to 30 seconds or until warm. Brush over fruit.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 10 minutes + cooling


Store in the refrigerator.

Nutritional Information

1 piece equals 264 calories, 16 g fat (8 g saturated fat), 27 mg cholesterol, 191 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

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