Fresh Fruit Tart

This tart can easily be made square, rectangular or round. And feel free to switch up the fruit to use whatever is fresh and in season.

  • 1 cup butter, (2 sticks), softened
  • 1 1/2 cups sugar, divided
  • 1 large egg, beaten
  • 1 1/2 tsp. vanilla extract, divided
  • 2 3/4 cups flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 package (8 oz) neufchatel cheese, or cream cheese, softened
  • 1/2 cup kiwi fruit , peeled and sliced
  • 1 cup blueberries, fresh
  • 1 cup strawberries, halved
  • 1/4 cup raspberries, fresh
  • 1/2 cup orange marmalade, warmed
  1. Preheat oven to 375° F.
  2. In a medium bowl, cream butter and 1 1/4 cups sugar. Add egg and 1 teaspoon vanilla; beat well.
  3. In a separate bowl, mix together the flour, baking powder and baking soda, then add to the butter mixture and mix well.
  4. On a lightly floured surface, roll out the dough to 1/4" thickness. Place dough on a large round pizza pan. Bake for 8-10 minutes, until edges are light brown. Remove immediately from baking sheet and cool.
  5. In small bowl, combine cream cheese, remaining 1/4 cup sugar and 1/2 teaspoon vanilla; beat until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cheese layer.
  6. Spoon or brush warm marmalade over fruit. Refrigerate at least 1 hour before serving. Cut into squares or wedges. Store in refrigerator.

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