Most fruit tarts are high in fat. I reduced the fat content in the crust (substantially) and used a low fat cream cheese for the filling to make this dessert healthier than most tarts. There is a hint of lemon in the crust which complements the fruit nicely.
It is best to make the tart the same day that it is to be eaten. The crust can be made early in the day, and you can mix up the cream cheese mixture early too. But I would top the crust with the cream cheese topping and fruit no more than 4 hours prior to serving.
If you wish, you could make a vanilla pudding or use a vanilla or lemon yogurt for the filling instead of cream cheese. However, if you do that, I would fill the crust with the filling and top with the fruit immediately prior to eating it. Otherwise, the pudding or the yogurt might make the crust soggy.
My son Matt was the artistic talent behind the fruit arrangement on these tarts. Thanks Matt! You did a great job!
IngredientsCrust: 1 1/2 cups all purpose flour 1/2 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons melted butter 1 tablespoon vegetable oil (such as safflower or sunflower oil) 1 tablespoon finely grated fresh lemon peel 1/4 cup unsweetened applesauce 2-3 tablespoons freshly squeezed lemon juice Filling: 1 (8 ounce) package low fat cream cheese 1/2 cup sugar 1/2 teaspoon vanilla extract Topping: Assorted fresh fruit of your choice: Strawberries, raspberries, blackberries, blueberries, kiwi, grapes, apricots, peaches, cherries, etc Other Helpful Items: A 10 inch tart pan or springform pan, parchment paper, Pam or a similar vegetable spray.
Preheat the oven to 350 degrees.
You can use either a 10 inch fluted tart pan, a 10 inch springform pan or a pizza pan for this recipe. If using the tart pan, spray with Pam or another spray vegetable oil. If using the springform pan or pizza pan, line the bottom with parchment paper. Spray the parchmentpaper with Pam.
To make the crust, combine the flour, sugar, salt and baking powder in a mixing bowl. In a small bowl stir together the melted butter, vegetable oil, grated lemon peel, applesauce and 2 tablespoons of the lemon juice.
Add the butter mixture to the flour mixture and stir well. Add the remaining lemon juice if needed, until the dough holds together. If more liquid is needed, add a small amount of cold water. (I did not need to add any water). Press the dough onto the prepared pan, making the edges higher than the bottom if desired.
Bake the crust in the preheated oven for 10 minutes. Open the oven and prick dough with a fork. Turn the oven off and continue baking for 3-5 more minutes. Remove from the oven and let cool thoroughly. If using the springform pan you can remove the outside rim as soon as you take the pan from the oven.
To make the filling, combine with an electric mixer the low fat cream cheese, sugar and vanilla extract. Spread unto the cooled crust. You may not use up all the filling unless you are using the pizza pan. (It depends on how thick of a filling you want ). Top the tart with assorted fruit in any design that you wish. Refrigerate until serving time. Refrigerate any left overs. Enjoy!!
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