Mixed Fruit Tart with Marshmallow Cream Cheese Filling
A colorful dessert tart featuring a buttery pressed crust filled with fluffy marshmallow cream cheese and topped with fresh seasonal fruit. The apricot glaze adds shine and helps preserve the fruit while creating an elegant presentation. Perfect for summer gatherings, potlucks, or when you want to showcase beautiful fresh fruit. This version uses a simple pressed crust that requires no rolling, making it accessible for bakers of all skill levels.
Ingredients
- 1 cup Gold Medal all-purpose flour
- 6 tablespoons butter or margarine, softened
- 2 tablespoons sugar
- 1 egg yolk
- 1 package (8 oz) cream cheese, softened
- ¾ cup marshmallow creme
- 3 cups assorted fruit
- ¼ cup apricot preserves
- 1 tablespoon water
Instructions
- 1
Heat oven to 350°F
- 2
Mix all crust ingredients in medium bowl using fork or pastry blender until soft dough forms
- 3
Press dough firmly in 12-inch pizza pan to within 1/2 inch of edge
- 4
Prick crust thoroughly with fork
- 5
Bake 20 to 25 minutes or until golden brown
- 6
Cool crust completely
- 7
Beat cream cheese and marshmallow creme in medium bowl until smooth
- 8
Spread cream cheese mixture evenly over cooled crust
- 9
Arrange fruit on cream cheese mixture
- 10
Heat preserves and water in 1-quart saucepan over low heat, stirring occasionally, until melted
- 11
Cool preserves mixture slightly
- 12
Spoon preserves over fruit
- 13
Store in refrigerator
Tips
Use a variety of colorful fruits like strawberries, kiwi, and grapes for the most attractive presentation
Make sure the crust is completely cool before adding the cream cheese layer to prevent melting
Brush the glaze over fruit while it's still slightly warm for better coverage
Good to Know
Refrigerate covered up to 3 days
Crust can be made 1 day ahead and stored covered
Serve chilled, cut with sharp knife
Common Mistakes
Press crust firmly to avoid cracking during baking
Cool crust completely to avoid melting the cream cheese layer
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen fruit for this tart?
Fresh fruit works best as frozen fruit releases too much moisture and can make the crust soggy. If using frozen, thaw and drain thoroughly first.
What fruits work best for topping?
Strawberries, kiwi, grapes, blueberries, and mandarin oranges work well. Choose fruits that hold their shape and don't release excess juice.
How long will this tart keep in the refrigerator?
The tart will stay fresh for up to 3 days when covered and refrigerated, though the crust may soften slightly over time.