Sometimes a simple, light and beautiful fruit tart dessert is the perfect ending to a meal.
This fruit tart uses our vanilla bean sugar cookie dough as the tart base. It is a perfect vessel for the season’s fresh fruits.
You can make this fruit tart even without a tart pan. When I was working on this recipe, I couldn’t find my tart pan. I ripped my kitchen apart before deciding that I must have left it at my in-laws house. I do that all the time.
Instead of putting everything away to make a trip to their house and visiting and then hopefully remembering my tart pan, I went with plan B.
I lined my spring form pan with aluminum foil and then lined the bottom with parchment paper. It worked perfectly. If you use a tart pan, use one with a removable bottom.
Top your tart with fruits and berries that are at the peak of ripeness. Blueberries and strawberries, apricots and plums, blackberries and peaches. The possibilities are endless!
2 hours to chill dough, 30 minutes to cool
Make Vanilla Bean Butter Cookie recipe and chill according to directions.
If using a tart pan with a removable bottom, there is no need to prep the pan.
If using a springform pan, line the pan with aluminum foil and then place a parchment paper circle at the bottom of the pan.
In between two sheets of plastic wrap, roll chilled dough out into a 1/4" thick circle that is slightly larger than your pan.
Gently place dough into pan. If using a tart pan, gently press dough into the fluted edges and trim and excess.
If using a springform pan, press dough into pan and then form an edge along the outside.
Sprinkle dough with granulated sugar and bake at 350° until just light golden brown, about 10 minutes.
Place pan on a cooling rack and cool completely.
When cooled, remove from pan and place on serving platter.
Place 1 tablespoon of apricot preserves in a small bowl with 1 teaspoon of warm water and mix until well incorporated. Lightly brush the top of the cookie base, including the edge with half of the mixture. This will give it a nice shine.
Evenly spread the remaining 3 tablespoons of apricot preserves onto the center of the tart. this will hold your fruit in place.
Layer fruit onto the top of the tart and lightly brush with remaining apricot preserve/water mixture.
Loosely cover your completed fruit tart and refrigerate until needed.
Click here for our Vanilla Bean Butter cookie recipe.
Store this tart wrapped in plastic and refrigerated for 2-3 days.
This Fruit Tart recipe is gluten free and vegetarian.