Red, White and Blue Lemon Fruit Tart

Red, White and Blue Lemon Fruit Tart

Are you ready for the Fourth of July?  I am! 

A holiday without presents!  It’s a no mess no fuss kind of holiday.  It’s about backyard barbecues and kids swimming all day.  It’s about fireworks, bonfires and competitive tournaments of bean bags.

Red, White and Blue Lemon Fruit Tart

It’s about spending time with family and friends and having a good time. 

It also means summer!

I’m sure you have some sort of party to attend this Fourth of July weekend, and what better way to say thanks to your hostess than to bring a beautiful yet super simple dessert?  This Red, White and Blue Lemon Fruit Tart will really wow anyone and every one!

Red, White and Blue Lemon Fruit Tart

This fruit tart is light and lemony and creamy and sweet all at the same time, and it’s just darn right pretty.  There is just something about red, white and blue that when put together they just look good.

Now of course you don’t have to limit the fruit to make this tart only red, white and blue, but it is almost the Fourth of July so why not?

I have made countless fruit tarts in the past and this one is a little different from the road I usuaully go down but boy am I glad I took a different route!

Red, White and Blue Lemon Fruit Tart

The creamy and lemony cream cheese filling layered over a lemony short bread cookie crust topped with the freshest berries and coated in a honey lemon glaze, what could be better?  This is the perfect dessert for your Fourth of July plans this weekend.  Having a big backyard party at your house?  Whip up a few of these.  They don’t take long at all.

Take the time to lay the fruit out in perfect circles, or not.  Mix the fruit in a big bowl and pile it on high.  Either way your tart will look too good to eat, well almost.  Nothing ever actually looks too good to eat!

Let your kids decorate the fruit tart.  They’ll love putting it together and they’ll love showing off their creative decorating skills.

Red, White and Blue Lemon Fruit Tart

If you’ve got mini tart shells you can even have a “make your own tart bar” at your backyard barbecue.  All you need to do is have the tart crust ready, the filling whipped up and lay out a variety of fruit.  It’ll be a hit!

The crust for this tart couldn’t be simpler.  Really, what’s simpler than butter, sugar, flour and a little lemon?  You bake it off until it becomes golden and fill it with a four ingredient cream cheese filling and top it off with berries. 

Red, White and Blue Lemon Fruit Tart

Normally for a fruit tart you’ll see in recipes that it calls for a light colored fruit preserve like apricot or orange, you mix it with a little water and brush it over the fruit.  You can absolutely do that but this time around I mixed a little honey with some lemon juice and brushed that over the fruit and it was a total hit.

You can entirely skip the step of brushing the preserves or honey over the fruit if you wish.  The only real purpose of the glaze is to keep the fruit from drying out.  It does add another layer of flavor as well. 

Happy baking and happy fruit tart decorating.  Have a happy Fourth of July.

Red, White and Blue Lemon Fruit Tart
Serves 8
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For the crust
  1. 1 stick unsalted butter, softened
  2. 1/2 cup granulated sugar
  3. 1-1/4 cup all-purpose flour
  4. 1 tbsp. lemon zest
  5. 2 tbsp. lemon juice
For the filling
  1. 8 oz. cream cheese, softened
  2. 1/4 cup powdered sugar
  3. 1/2 cup heavy cream
  4. 1 tbsp. lemon zest
  5. 1tbsp. lemon juice
For the glaze
  1. 3 tbsp. honey
  2. 1 tbsp. lemon juice
  3. Assorted fruit
For the crust
  1. Preheat oven to 350.
  2. Cream the butter and sugar together with an electric mixer.
  3. Slowly add in the flour.
  4. Mix in the lemon zest and lemon juice.
  5. *Dough will be crumbly*
  6. Lightly press the dough into a lightly greased tart pan and bake for 15-17 minutes until the edges start to become golden brown.
  7. Let cool completely before layering on the filling.
For the filling
  1. With an electric mixer, whip the cream cheese for 30 seconds.
  2. Add in the powdered sugar.
  3. Slowly mix in the heavy cream.
  4. Add in the lemon zest and lemon juice
For the Glaze
  1. Whisk together the honey and lemon juice.
  2. Once the tart shell has cooled, pour in the filling and smooth it out into a even layer.
  3. Next, layer the fruit over the filling.
  4. Brush the fruit with the glaze.
  5. Serve immediately or store covered with foil in the refrigerator.
Notes
  1. The dough for the crust will be very crumbly, press it lightly into the tart pan just until it comes together.
In the kitchen with Lauren http://inthekitchenwithlauren.com/

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