Summer Fruit Tart

Refresh family and friends with a fresh fruit tart. Refrigerated pie crust makes preparation as cool as a breeze.

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1 reviews.
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  • prep time 35 min
  • total time 1 hr 35 min
  • ingredients 8
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2
package (3 oz) cream cheese, softened
3
tablespoons powdered sugar
2
oz white chocolate baking bar, melted, cooled
1
tablespoon grated lime peel

Topping

3
medium peaches, peeled, sliced
1/4
cup orange marmalade
1/2
cup fresh raspberries or blackberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 10 minutes.
  • 2 Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth. On low speed, beat in powdered sugar until creamy. Beat in melted white chocolate until well blended. Stir in lime peel.
  • 3 Spread filling in cooled baked shell. Arrange peach slices over filling.
  • 4 In 1-quart saucepan, melt orange marmalade over low heat, stirring occasionally. Brush over peaches to glaze. Arrange raspberries over peaches. Refrigerate at least 1 hour before serving. If desired, garnish top with additional grated lime peel. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 10 minutes.
  • 2 Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth. On low speed, beat in powdered sugar until creamy. Beat in melted white chocolate until well blended. Stir in lime peel.
  • 3 Spread filling in cooled baked shell. Arrange peach slices over filling.
  • 4 In 1-quart saucepan, melt orange marmalade over low heat, stirring occasionally. Brush over peaches to glaze. Arrange raspberries over peaches. Refrigerate at least 1 hour before serving. If desired, garnish top with additional grated lime peel. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
200mg
200%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.