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Top view of Summer Fruit Tart garnished with herbs on a rustic board.
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Summer Fruit Tart

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 -6

Ingredients

  • 1 batch 15-Minute Puff Pastry
  • 1 egg yolk
  • 1/3 cup cream cheese
  • 1 Tbsp fresh lime juice
  • 4 Tbsp fine turbinado sugar
  • 3 peaches (or nectarines, sweet and ripe)
  • 1 hand full strawberries
  • 1 hand full raspberries
  • 1 hand full blackberries
  • 1 hand full blueberries
  • 1 hand full mint leaves

Instructions

  • Preheat oven to 350 F (180 C).
  • Roll out puff pastry into an about 10"x7" (25cmx18cm) rectangle.
  • Place on a parchment paper lined cookie sheet.
  • Bend over edges and press in firmly.
  • Prepare egg wash by whisking egg yolk and 1 Tbsp water, then brush the edges with it (I did this as well but didn't press the edges in strong enough so the beautiful brown colour is hid UNDER the tart :(
  • Punch holes into the dough with a fork to make sure the edges puff up beautifully but the center stays somewhat flat.
  • Lay out beans in the middle and bake with beans. The weight of the beans will ensure the centre to remain somewhat flat.
  • Bake for 20 minutes.
  • Transfer crust onto a wire rack by carrying it by the edges of the parchment paper, careful not to break it. Wait for pastry to cool down completely.
  • In the meantime whisk together cream cheese, lime juice and turbinado sugar.
  • Remove beans from cooled pastry and spread cream cheese mix onto the bottom of the tart.
  • Cut peaches or nectarines into fine stripes and lay out on top of the cream cheese.
  • Wash and dry berries and place on top of peach layer.
  • Wash and dry mint and use for decorating.