Ingredients for Festive Fruit Tart
- 1 (14 1/2 ounce) package refrigerated pie crusts (1 single crust)
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, divided
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1-2 peaches, sliced
- 1/2 cup apricot preserves
- 1-2 nectarines, sliced
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How to Make Festive Fruit Tart
- Preheat oven to 450°F (232°C).
- Unfold one pie crust and gently press it into an ungreased 9-inch tart pan with a removable bottom. Trim any excess pastry.
- Prick the bottom of the crust all over with a fork.
- Bake for 10-12 minutes, or until the crust is golden brown.
- Remove from oven and let cool completely on a wire rack.
- In a small bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and 1/2 teaspoon of the almond extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- Arrange the fruit on top of the cream cheese layer. Start with peach or nectarine slices in the center, arranged like a flower. Create a ring of blueberries around the peaches/nectarines, followed by a ring of raspberries.
- In a small microwave-safe bowl, combine the apricot preserves and the remaining 1/2 teaspoon of almond extract.
- Microwave, uncovered, on high for 20-30 seconds, or until the preserves are warm and liquid.
- Gently brush the warm apricot glaze over the arranged fruit.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the tart to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
24g
Carbs
3g
