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Creamy Fruit Tart Recipe Easy Homemade Flaky Pastry Crust Guide

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A quick and easy creamy fruit tart with a flaky homemade pastry crust, topped with fresh seasonal fruit and a smooth cream cheese filling.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 cup (120ml) heavy cream, whipped to soft peaks
  • 1 cup strawberries, hulled and sliced
  • 1 kiwi, peeled and sliced
  • 1 peach, thinly sliced
  • Optional: 1 tablespoon apricot jam, warmed and strained

Instructions

  1. Make the Pastry Dough (15 minutes + chilling): In a mixing bowl or food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it! Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Filling (10 minutes): While the dough chills, beat the softened cream cheese with sugar, vanilla extract, and lemon zest until smooth and creamy. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy. Set aside in the fridge.
  3. Roll Out and Bake the Crust (20-25 minutes): Preheat your oven to 375°F (190°C). Lightly flour your work surface and rolling pin, then roll the chilled dough into a 12-inch (30cm) circle — slightly larger than your tart pan. Carefully transfer it to the tart pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake another 8-10 minutes …
  4. Assemble the Tart (10 minutes): Spread the creamy filling evenly into the cooled crust. Arrange the sliced fruit artfully on top, starting from the outside edge with overlapping rows. For a glossy finish, brush the fruit with warmed apricot jam.
  5. Chill Before Serving (at least 1 hour): Refrigerate the tart for at least an hour to let the filling set and flavors marry.

Notes

Keep ingredients cold for flaky pastry. Avoid overmixing dough to prevent toughness. Blind bake crust with pie weights to avoid sogginess. Whip cream to soft peaks to maintain filling texture. Chill tart before serving for best slicing and flavor. Fruit topping can be varied seasonally. For dairy-free, substitute coconut cream and vegan cream cheese. Gluten-free flour blends can be used with xanthan gum.

Nutrition

Keywords: creamy fruit tart, flaky pastry crust, homemade tart, easy dessert, fruit tart recipe, cream cheese filling, seasonal fruit dessert

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