Mid-Summer Fruit Tarts with Cream Cheese
Personal-sized mid-summer fruit tarts are made with your favorite pie crust, and then filled with a sweet cream cheese and topped with all the best fruits of August.
Servings 6 tarts
Calories 387kcal
Ingredients
- 1 Pie Crust store bought or your favorite recipe; see note for easy options
- 8 oz Cream Cheese
- ⅓ Cup Sugar
- ¼ Cup Heavy Cream
- 1 Peach sliced
- 1 Apricot sliced
- 6-12 Strawberries halved or quartered
- 6-12 Raspberries
- 40-60 Blueberries
Instructions
- If using a rolled pie crust: Follow the instructions from the box or pie crust recipe to roll it out. Then use a large round cutter to punch out 6 circles, slightly larger than your tart pans. Bake at 400°F for about 10 minutes until golden, using pie weights or a second tart pan on top to prevent the crust from puffing up.If using a cookie/cracker crust: Follow the instructions from the recipe to prepare a graham cracker or other cookie crust, and press into 6 mini tart pans. Freeze according to the instructions, or bake starting at 2 minutes under the recommended time, until golden brown.Allow the tart shells to cool completely and unmold before filling.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, half of the cream, and the sugar. Mix on medium-low speed until the cream cheese has softened slightly. Add the remaining cream, and continue mixing until combined.
- Transfer the cream cheese into a piping bag and fill the cooled tart shells. Alternative spread the cream cheese into each tart shell.
- Arrange the fruit as desired, using a balance of peach and apricot slices, cut strawberries, and whole blueberries and raspberries. Experiment with different arrangements and designs, or set up a buffet bar with each fruit in its own bowl.
Notes
- You can use a store bought pie crust (I like Pillsbury), make your own super easy crust, or make a basic graham cracker crust for these tarts. Only a bottom crust is needed, so if you are using a product or recipe with 2 crusts, use the other for a different purpose.
- Make ahead tips
- Refer to the recipe or box for instructions on storing unfilled pie crusts.
- The cream cheese filling can be stored in a sealed container in the fridge for 3-4 days.
- Complete tarts can be stored on a plate in the fridge covered with plastic wrap for 2-3 days, as long as the fruit still looks okay to eat.