Simply the best ever classic fruit tart recipe! This stunning fruit and berry tart is made with a classic homemade tart crust, a fluffy cheesecake-style filling, homemade lemon curd and loaded with tons of fruit on top! Nothing beats all of that goodness combined! Make this easy fruit tart for your next get-together and it will be the first dessert to be devoured!
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How To Make a Fruit Tart
Any great tart starts with an equally fantastic tart crust recipe! For this fruit and berry tart, I went with a homemade pie crust that’s buttery and flaky! The easiest way to make the dough is to use a food processor (affiliate link) and first pulse the flour and butter together. The mixture should resemble fine crumbs. If you don’t have a food processor, use a classic pastry blender or two large forks to break the butter apart and coat it in flour. Once you add in the cream, the dough just magical comes together! I like to use cream instead of water for a richer tasting crust! If you want a more in-depth tutorial for making the crust, check out my ‘Homemade Pie Crust’ recipe for more details!
Two Delicious Fillings!
For the filling this stunning fruit tart, I went with 2 different fillings: a creamy and fluffy cream cheese, cheesecake-style filling and a tart homemade lemon curd. For the cream cheese filling, you can use whipped cream cheese or simply whisk regular cream cheese first. To use regular cream cheese, first soften it at room temperature, then whisk for about 2 to 3 minutes, until it’s creamy and smooth. Then add in the heavy cream and sugar and whisk to stiff peaks. I love the combination of the creamy filling with the tart lemon curd. Homemade lemon curd is super easy to make and so much better than any store-bought version! I have a separate video recipe for my ‘Homemade Lemon Curd’ – make sure to check out it for more details!
Putting it together!
To put together this fruit tart, first bake the crust and allow it to cool completely; a warm crust will instantly melt the whipped cream filling! Add in the cooled lemon curd and top with a generous amount of the cream cheese, whipped cream filling. Wash and dry the fruit and berries first, then add on top of the tart. As you add the fruit, the filling will start to rise and come up to the edges; this is completely okay! Slice any larger berries in half. This fruit dessert is best enjoyed within but it will be perfectly fine in the refrigerator overnight!
Love all things fruit and berries? Check out some of my other dessert recipes you’re sure to enjoy!
- Vanilla Citrus Tart – amazing, delicate tart made with citrus gems and vanilla custard filling!
- Chocolate Caramel Raspberry Tart – rich and decadent chocolate and berry tart!
- Raspberry Lemon Tartlets – sweet and tart tartlets with meringue topping!
- Easy Strawberry Tart – filled with a no-bake strawberry cheesecake and pretzel crust!
- Lemon Meringue Pie – the ultimate lemon dessert with flaky crust, zesty lemon curd and a mountain of fluffy meringue!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Use this tart pan with a removable base to easily transfer the tart to a stand.
- I love my classic CuisinArt food processor – simple and powerful!
- This stainless steel pot is similar to the one I’m always using.
The Best Classic Fruit Tart Recipe (video)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup butter, ice cold
- 6 tablespoons heavy cream, cold
For Lemon Curd:
- 2/3 cup freshly-squeezed lemon juice
- 1 cup white granulated sugar
- 2 eggs
- 4 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla
For Cheesecake Filling:
- 1 1/2 cups heavy cream, cold
- 3/4 cup white granulated sugar
- 1 teaspoon vanilla extract
- 12 ounces whipped cream cheese
- 4 to 6 cups Fruit and berries, for topping
- Prepare the tart shell first. Place flour, salt and sugar into a food processor and pulse to combine. Cube the butter beforehand and place into the freezer until icy cold. Add cold butter into the food processor and pulse into fine crumbs. Add the cold heavy cream 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together but stays slightly crumbly.
- Transfer the dough directly onto a tart tin; I used an 11-inch pan but a smaller pan will also work. Using your hands, spread the dough to the edges, creating a thick rim and even bottom. Pierce the bottom with a fork to prevent air bubbles. Place the tart shell into the freezer for 30 to 60 minutes and allow it to chill. Un-chilled tart shell will shrink once it’s in the oven!
- Preheat oven to 375F. Bake chilled tart shell for about 25 minutes, or until the edges are golden brown. Remove from oven and allow the shell to cool completely before handling or filling.
- While the shell is chilling, prepare the lemon curd. In a medium saucepan, whisk together the lemon juice (strain to remove pulp and seeds), eggs, egg yolks and sugar. Cook the mixture over medium heat, stirring constantly, until it thickens into a custard, about 7 minutes. To the hot custard, add the butter and vanilla; whisk until butter is completely melted. Cover the lemon curd with plastic wrap so it touches the surface; cool in refrigerator.
- Once tart shell and lemon curd has cooled, prepare the cheesecake filling. Pour cold heavy cream into a mixer bowl and add the sugar and vanilla extract. Whisk on medium speed to soft peaks. Add the whipped cream cheese, softened at room temperature. Whisk again until mixture is smooth.
- To assemble the tart, pour the cooled lemon curd first over the shell. Then add the cheesecake filling on top and use an off-set spatula to spread it evenly to the edges. The lemon curd will rise to the surface around the edges. Top with your choice of fruit and berries: blackberry, blueberry, raspberry, strawberry, apricot, peach, kiwi, cherry, pineapple, etc.
- Place the fruit tart into the refrigerator and allow it to chill for a few hours or overnight before serving.