This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!
Ingredients
- water: 3 Tbsp
- vanilla extract: 0.5 tsp
- all-purpose flour: 1 cup
- all-purpose flour: 2 Tbsp
- white sugar: 1 Tbsp
- salt: 0.25 tsp
- butter, cut into chunks: 0.5 cup (softened)
- heavy cream: 1 cup
- white sugar: 0.5 cup
- cream cheese: 1 pack (3 ounce pack, softened)
- vanilla extract: 1 tsp
- mandarin oranges, drained and patted dry: 1 can (11 ounce can)
- strawberries, hulled and: 5 piece (sliced, fresh)
- ripe kiwi, peeled and: 1 piece (sliced)
- blueberries: 0.33333 cup (fresh)
- raspberries: 0.33333 cup (fresh)
Metric Conversion
Stages of cooking
-
Mix water and vanilla extract together in a small bowl.
-
Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
-
Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
-
Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
-
Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.
