Summer Berry Fruit Tart

I always go overboard at Costco on the fruit. I don’t know if it’s the huge lots of fruit staring at me in the face…or the prices.

And I can’t stop at the 12 lbs of strawberries; I get the blueberries, the raspberries, and the blackberries. Then I get home and I realize I bit off more than I could chew…no pun intended.

Most times, I freeze the extra fruit we can’t eat, but if I have the time, I LOVE to make fruit tarts. I’ve made a few over the years….none of which I documented. I have no idea which crust recipes I have used….and I have no idea which custard filling recipe I have used. So this time, I had to start from the drawing board.

I used Dorie’s sweet tart dough, because I have used it before and I knew it was good. For the filling, I didn’t follow ‘fruit tart tradition’ and fill it with pastry cream. I’m not a huge fan of pastry cream. I’ve never done it right and every time it just tastes too ‘egg-y’ for me. Instead I made a cream cheese filling which paired with the fruit nicely.

Surprisingly, this is super easy. You could make the tart a day or two ahead of time, the filling comes together in minutes, and then top it with fruit. Voila…easy weeknight dessert!

I served this up for when my mother in law came over for dinner….and everyone loved it.

It’s the perfect summer dessert!

Berry Tart

2 ½ cups berries, washed and dried

Tart Dough:
Visit Dorie Greenspan’s blog for the recipe from when she hosted the French Pear Tart. I used her recipe. It’s TAH-DIE for!

Cream Filling:
4 oz. cream cheese, room temperature
4 oz. mascarpone cheese, room temperature
¼ cup sugar
1 ¼ cups Cool Whip topping

Directions: Beat the cream cheese, mascarpone cheese and sugar until well blended. Fold in the Cool Whip gently and fill the tart shell with the mixture. (If you don’t plan on assembling or serving until the next day, you can fold the Cool Whip in the cheese mixture when you are ready to fill)

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