Fruit Tart

Adapted from: Glory Albin

Serves: 10

Prep time: 20 minutes
Rest time: 10 + 60 minutes
Cook time: 10 minutes

Ingredients:

Pastry crust:

1.5 cups flour

1/4 cup packed brown sugar

152 g (2/3 cup) unsalted butter, softened/room temperature

1 egg

Lemon filling:

227 g (8 oz) cream cheese, softened/room temperature

1/2 cup lemon curd

2-3 cups fresh fruit 

This fruit tart is super simple and it is an easy summer treat to prepare. I like it because of contrast of the creamy lemon centre with the dense cookie-like crust and the tart fruit on top. Cover in a jam glaze and add edible flowers to make it extra fancy!

Ingredients:

Pastry Crust:

1.5 cups flour

1/4 cup packed brown sugar

152 g (2/3 cup) unsalted butter, softened/room temperature

1 egg

Lemon filling:

227 g (8 oz) cream cheese, softened/room temperature

1/2 cup lemon curd

2-3 cups fresh fruit 

Directions:
1. Preheat oven to 204 C / 400 F.

2. Using a mixer or food processor, combine all the crust ingredients together until a dough forms.

3. Press dough evenly into an ungreased 10” tart pan. Place in the freezer for 10 minutes.

4. Remove tart pan from freezer, place on a baking sheet and bake for 10-12 minutes or until crust is light brown. Allow to cool.

5. Meanwhile, beat the cream cheese with electric mixer until smooth.

6. Add lemon curd and continue beating until fully incorporated and smooth.

7. Spread the lemon mixture over the cooled cookie crust and refrigerate 1 hour or until slightly firm.

8. Arrange fresh fruit on top.

9. Refrigerate until ready to serve (up to 4 hours).