Fruit Tart

It is my friend Charly’s birthday on Tuesday and he asked for a fruit tart so I did my best to make one despite not having a tart pan, I think it turned out quite cute. I also halved the recipe below to make an individual tart for him. If you are not a fan of apricot, you can use a different flavor such as lemon for the glaze.






  • 6 T. butter, softened
  • 1/4 cp. sugar
  • 1 cp. flour
  • 2 T. cornmeal
  • 2 T. lemon juice


  • 1 pkg. (8 ounces) cream cheese, softened
  • 3 T. sugar
  • 2 T. milk
  • 2 cps, assorted berries or fresh fruit


  • 2 T. sugar
  • 1 1/2 tsp. cornstarch
  • 1/3 cp. apricot nectar
  • 2 tsp. lemon juice


  1. Preheat oven to 425 degrees.
  2. In a small bowl, cream butter and sugar until light and fluffy.
  3. Beat in the flour, cornmeal, and lemon juice to form a dough.
  4. Press dough onto bottom and up the sides of a greased 9 inch tart pan.
  5. Bake for 9-11 minutes or until golden brown.
  6. Cool completely on a wire rack.
  7. For the filling beat all ingredients except the fruit until completely smooth.
  8. Spread over the cooled crust.
  9. Arrange berries over the filling and refrigerate while preparing the glaze.
  10. In a small saucepan, combine all glaze ingredients and bring to a boil over medium heat. Cook and stir for 1 minute or until thickened. Brush over the fruit.
  11. Refrigerate tart for 1 hour before serving.




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