Paula Deen Fresh Fruit Tart

Paula Deen Fresh Fruit Tart layers a buttery shortbread crust with sweetened cream cheese and fresh berries. Strawberries, kiwi, blueberries, and raspberries all go on top, brushed with a limeade glaze. It takes 30 minutes, feeds 8, and belongs on any summer cookout or bridal shower table down South.

The lime glaze is what separates this from every other fruit tart. Paula cooks limeade concentrate with cornstarch until it thickens, then brushes it over the fruit. It keeps the berries from drying out and adds a tart bite that cuts through the sweet cream cheese filling underneath.

Press the crust dough evenly into the pan or you will get thin spots that crack. Let it cool completely before spreading the filling. Arrange the fruit in tight circles so the glaze has something to cling to. Keep it in the fridge until 15 minutes before serving.

Paula Deen Fresh Fruit Tart

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

470

kcal

A food processor shortbread crust baked until golden, spread with a smooth cream cheese and vanilla filling, and topped with concentric circles of fresh strawberries, kiwi, blueberries, and raspberries. A tangy limeade glaze brushed on top locks in the fruit and adds a citrus note.

Ingredients

• 1/2 cup confectioner’s sugar
  

• 1 1/2 cups all purpose flour
  

• 1 1/2 sticks softened and sliced unsalted butter
  

• 1 (8 oz) package softened cream cheese
  

• 1/2 cup plus 1/4 cup granulated sugar
  

• 1 teaspoon vanilla extract
  

• fresh for topping: strawberries, kiwi slices, blueberries, raspberries fruit
  

• 1 (6 oz) can thawed frozen limeade concentrate
  

• 1 tablespoon cornstarch
  

• 1 tablespoon fresh lime juice
  

• for garnish Whipped cream

Directions

• Preheat: Preheat the oven to 350 °F.
• For the crust: In a food processor, combine the confectioner’s sugar, flour and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
• For the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
• For the glaze: Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Tools for this recipe

• Wilton 9-inch tart pan with removable bottom, Cuisinart 14-cup food processor, OXO silicone pastry brush, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a store-bought tart crust instead of making my own?

You can, but you will lose the buttery shortbread texture that makes this version stand out. A refrigerated pie crust works in a pinch. Press it into the tart pan and bake at the same temperature until golden. The result will be flakier and less rich than Paula’s version.

How long does this tart keep in the refrigerator?

It stays good for about 2 days covered in the fridge. After that, the fruit starts releasing juice and the crust gets soggy. The glaze helps slow this down, but it will not stop it entirely. Make it the same day you plan to serve it for the best texture.

Can I make the crust and filling ahead of time?

The crust can be baked up to a day ahead and wrapped tightly once cooled. Spread the cream cheese filling on the morning you plan to serve it. Do not add the fruit and glaze more than a few hours before serving, or the berries will weep into the filling.

Why did my fruit slide off the tart?

The cream cheese layer was probably too warm when you placed the fruit. Make sure the filling is set and slightly firm before arranging anything on top. Pressing the fruit gently into the filling also helps. The glaze acts as extra insurance to hold everything in place.

Do I need to cook the limeade glaze or can I just brush it on raw?

You need to cook it. The cornstarch has to reach a boil to thicken, otherwise the glaze runs right off the fruit. Cook it until it turns clear and coats the back of a spoon. Let it cool slightly before brushing so you do not soften the berries.