Pioneer Woman Fruit Tart

A buttery shortcrust shell filled with a light cream cheese and sour cream filling, topped with fresh blueberries, strawberries, raspberries, kiwi, and mango glazed with melted apple jelly. Baked at 400 degrees for just 12 to 14 minutes, then chilled for at least 2 hours. The recipe serves 8 to 10 and takes about 30 minutes of hands-on work plus chilling time.

Ree works cold butter into the flour until only pea-sized pieces remain, which is what creates those flaky, crispy layers in the baked crust. The dough gets chilled twice: once after mixing and again in the freezer after shaping, so the butter stays solid and the crust holds its shape without shrinking in the oven. The filling is whipped cream cheese and sour cream beaten together until fluffy, then loosened with a splash of heavy cream so it spreads smooth and sets firm enough to slice cleanly.

Ree pricks the bottom of the crust all over with a fork before baking, which lets steam escape and keeps it flat instead of puffing up into a dome. She uses vanilla bean paste instead of extract because the tiny black specks show up in the white filling and make it look more polished. The apple jelly glaze goes on last and does two things at once: it makes the fruit shine and it seals the surface so the berries don’t dry out in the fridge overnight.

Pioneer Woman Fruit Tart

Author: Hamdi Saidani Cuisine:American Courses:Pies & Tarts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 30 minutesServings:10 servings Best Season:Summer

Description

A fresh fruit tart with a buttery crust, creamy vanilla filling, and a colorful topping of berries, kiwi, and mango, glazed and chilled until set.

Ingredients

For the Crust:

• 1 cup all-purpose flour, plus more for rolling
  
• 3 tablespoons granulated sugar
  
• ¼ teaspoon salt
  
• 6 tablespoons unsalted butter, chilled and cut into ½-inch pieces
  
• 1 large egg yolk
  
• 4 teaspoons ice water

For the Filling:

• 8 ounces cream cheese, softened
  
• ⅓ cup sour cream
  
• ½ cup powdered sugar
  
• 2 teaspoons vanilla bean paste or vanilla extract
  
• Pinch of salt
  
• ⅓ cup heavy cream

For the Topping:

• ½ cup blueberries
  
• ½ cup strawberries, hulled and chopped
  
• ½ cup raspberries
  
• ½ cup diced kiwi
  
• ½ cup diced mango
  
• 2 tablespoons apple jelly

Instructions

1. Whisk together the flour, sugar, and salt in a large bowl. Work the cold cubed butter into the flour with a pastry cutter or your fingers until pea-sized pieces form.
   
2. In a small bowl, stir together the egg yolk and ice water. Using a fork, stir the liquid into the flour mixture.
3. Knead gently until the dough holds together. Form into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
   
4. Roll the dough into an 11-inch circle on a floured surface. Transfer to a 9-inch fluted tart pan with a removable bottom. Press the dough into the corners and up the sides. Trim the edges. Prick the bottom all over with a fork. Freeze for 30 minutes.
   
5. Preheat the oven to 400 degrees F. Bake the crust for 12 to 14 minutes until golden brown. Transfer to a wire rack and cool completely.
   
6. For the filling, beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in a stand mixer with the whisk attachment on medium speed until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream on medium-low speed and beat until light and fluffy, about 30 seconds. Spread the filling into the cooled crust.
   
7. Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly until melted and smooth, about 30 seconds. Brush over the fruit. Chill for at least 2 hours or overnight until set.

FAQs

What should I bring to a summer party besides a fruit tart?

If you’ve already got the tart covered, a batch of Blueberry Basil Lemonade Pops pops gives people something cold to grab between bites. Blackberry Icebox Cake is another no-bake option that chills overnight and looks just as pretty on the table. Neither one needs the oven, so you can focus on the tart without juggling anything else.

Can I make this with a store-bought tart shell?

You can, but most store-bought shells are thinner and smaller than what this recipe calls for. Look for a deep 9-inch shell if you go that route. The filling amount stays the same, just know the crust won’t be as buttery or flaky as the homemade version.

The filling tastes flat even though I followed the recipe. What’s missing?

Probably salt. A tiny pinch in the filling makes a big difference because it wakes up the cream cheese and vanilla. Also make sure you’re using real vanilla bean paste or pure extract, not imitation. Imitation vanilla fades fast and leaves the filling tasting like sweetened cream cheese with nothing behind it.

How do I cut clean slices without the fruit sliding everywhere?

Use a sharp knife dipped in hot water and wiped dry between each cut. The warm blade glides through the filling instead of dragging. Let the tart chill for the full two hours so the filling is completely set before you even think about slicing. Rushing it is how you end up with a mess on the plate.

Can I freeze leftover fruit tart?

Not really. The fresh fruit turns mushy once it thaws and the cream cheese filling changes texture after freezing. If you have leftover filling without fruit on it, that freezes fine for about a month. Your best move is to make only as much as you need and eat it within two days while the crust is still crisp.