Fresh Fruit Tart
Ingredients
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1 sheet frozen puff pastry
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8 ounces cream cheese
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3 tablespoons sugar
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¼ teaspoon vanilla extract
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1 lemon
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1 cup strawberries
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2 kiwis
Tools
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medium bowl
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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pastry brush
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fork
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zester
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citrus juicer
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small ramekin
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June Roasting Rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 400°F on the Bake setting using the button below.
June Oven
Form the tart rim
Unfold the pastry sheet and lay it on the June Pan. Use a pastry brush to brush one edge of the pastry sheet with water. Fold the edge of the pastry sheet inward ½", pressing firmly so the edge adheres and creates a raised rim. Repeat on all sides to form the tart rim.
1 sheet frozen puff pastry
June Pan
pastry brush
Prick the tart bottom
Prick the bottom of the puff pastry with the tines of a fork to allow the steam to escape and allow for even browning of the crust. Do not prick the folded rims of the tart.
fork
Bake the tart shell
Transfer the tart shell to the bottom shelf of the June Oven and bake for 20 minutes, or bake until the tart shell is golden brown and crisp.
Cool the tart shell
Once the tart shell is cooked, remove the June Pan from the June Oven and place it on a June Roasting Rack or wire cooling rack. Let the tart shell cool on the June Pan for 10 minutes then transfer the tart shell from the June Pan to the rack to cool completely.
June Roasting Rack
Start the topping
Combine the cream cheese, sugar and vanilla extract in a medium bowl.
8 ounces cream cheese
3 tablespoons sugar
¼ teaspoon vanilla extract
medium bowl
measuring cups
measuring spoons
Add the lemon zest
Zest the lemon directly over the bowl.
1 lemon
zester
Add the lemon juice
Slice the zested lemon in half crosswise, then cut off the end of one lemon half. Juice that lemon half into the bowl and reserve the other lemon half for another purpose. Stir the cream cheese topping with a spatula or spoon until thoroughly combined.
chopping board
knife
citrus juicer
spatula
Trim and slice the strawberries
Trim the tops off the strawberries. Place the strawberries cut side down on the chopping board and cut them lengthwise into ¼" slices.
1 cup strawberries
Peel and slice the kiwis
Slice the kiwis in half lengthwise. Trim off the ends, then place the kiwis flat side down on the chopping board. Use a knife to slice away the peel in strips. Cut the peeled kiwis into ¼" slices.
2 kiwis
Melt the preserves
Place the preserves in a ramekin or heat-proof bowl. Place the bowl directly on the bottom shelf of the June Oven. Allow the preserves to melt in the June Oven for 5 minutes.
⅓ cup apricot preserves
small ramekin
Add the topping
Spread the cream cheese topping evenly over bottom of the tart shell, leaving the rim bare.
Add the fruit
Arrange the strawberry and kiwi slices over the tart by starting just inside the rim and working inwards, creating concentric rectangles of overlapping sliced fruit. Arrange the blackberries within the sliced fruit in a rectangle, then place the raspberries within the center of the tart. Scatter the blueberries over the tart.
⅓ cup blackberries
⅓ cup raspberries
⅓ cup blueberries
strawberry slices
kiwi slices
Glaze and serve the tart
Gently brush the fruit with the preserves to glaze the tart. Refrigerate the tart until ready to serve, up to 2 hours.
melted apricot preserves
