Best 3 Summer Fruit Tart Recipes

Indulge in the vibrant flavors of summer with our tantalizing Summer Fruit Tart recipe. Featuring a crisp, golden crust, a creamy and velvety filling, and a medley of fresh, seasonal fruits, this delightful dessert is a true feast for the senses. With a focus on simplicity and using the freshest ingredients, this recipe is a celebration of summer's bounty. Follow our step-by-step guide to create a stunning centerpiece for your next gathering or a special treat to enjoy on a warm summer day. Additionally, discover variations of this classic recipe, including a gluten-free crust option and delightful fillings such as a creamy lemon curd or a luscious chocolate ganache. Whether you prefer a traditional fruit tart or a more decadent version, we have the perfect recipe to satisfy your cravings. Embark on this culinary journey and experience the magic of summer in every bite.

Here are our top 3 tried and tested recipes!

SUMMER FRUIT TART FROM ALMOND BREEZE®

Summer Fruit Tart from Almond Breeze® image

Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 egg
1 tablespoon cornstarch
1 tablespoon maple syrup
1 cup Unsweetened Vanilla Almond Breeze Almondmilk
1 prepared tart shell
½ cup sliced fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh blackberries

Steps:

To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
Pour custard into tart crust and top with fruit.
Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g

CARAMELIZED SUMMER FRUIT TART

Caramelized Summer Fruit Tart image

Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.

Provided by Melissa Clark

Categories pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons Demerara sugar, plus more as needed
2 to 5 tablespoons granulated sugar (see Tip)
2 to 3 tablespoons cornstarch (see Tip)
Pinch of kosher salt
4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries)
1 tablespoon lemon juice or mild vinegar, such as rice wine vinegar or balsamic
1 tablespoon honey, plus more as needed
1 tablespoon vanilla extract
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still very cold
Whipped cream, crème fraîche or ice cream, for serving

Steps:

Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.

FRESH SUMMER FRUIT TART

Fresh Summer Fruit Tart image

Make and share this Fresh Summer Fruit Tart recipe from Food.com.

Provided by PanNan

Categories Tarts

Time 45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1/4 cup packed brown sugar
1/2 cup butter
1 tablespoon water
6 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sifted powdered sugar
1 teaspoon vanilla
1 1/2 teaspoons snipped of fresh mint (or lemon verbena)
2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
1/4 cup jam (apricot or seedless raspberry)

Steps:

Crust:.
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
Cream filing:.
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
Assemble tart:.
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Tips:

For the best flavor, use fresh, ripe summer fruits. If you can't find fresh fruit, you can use frozen or canned fruit, but the flavor will not be as good.
To make the crust, you can use a pre-made pie crust or make your own. If you are making your own crust, be sure to chill it for at least 30 minutes before rolling it out.
When rolling out the crust, be sure to flour your work surface and rolling pin to prevent the dough from sticking.
To prevent the crust from shrinking, trim the edges of the crust even with the edge of the tart pan.
Bake the crust for 10-12 minutes, or until it is golden brown.
Let the crust cool completely before filling it with fruit.
When filling the tart, be sure to distribute the fruit evenly.
Brush the fruit with a glaze made of apricot preserves and water to give it a shiny finish.
Bake the tart for 20-25 minutes, or until the fruit is bubbling and the crust is golden brown.
Let the tart cool for at least 1 hour before serving.

Conclusion:

This summer fruit tart is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of fresh fruit, sweet crust, and tangy glaze is sure to please everyone. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!