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!
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours to chill dough, 30 minutes to cool |
| Servings |
servings
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- 1 recipe vanilla bean butter cookie dough see link in Notes below
- 2 Tbsp granulated sugar
- 4 Tbsp apricot preserves
- 3-4 pints seasonal fruits
Ingredients
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- 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.
- Preheat oven to 350°
- 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.
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