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Cheesecake Fruit Tart Recipe

Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 8 slices

Ingredients

  • 1 of the halves of the homemade pie crust or store-bought crust
  • All-purpose flour for dusting the pie crust when you roll it out
  • 1 8- ounce packet of cream cheese * room temperature*
  • 3 Tablespoons of sugar
  • 3 Tablespoons of amaretto liqueur
  • 1 Teaspoon of almond extract
  • 1 Teaspoon of vanilla extract
  • 2 Apricots peeled, pitted, and thinly sliced
  • 3 Strawberries cut in half
  • 6 Blackberries
  • 6 oz of blueberries
  • ¼ Cup of apricot preserves

Instructions

  • Preheat your oven to 450 degrees Fahrenheit, and let the cream cheese sit on your counter so that it can come to room temperature.
  • Roll out dough and place into a tart pan: Lightly flour your dough, and use a rolling pin to roll the dough into a flat disc about a ⅛ of an inch thick. Then carefully place that dough into the tart pan, don’t worry if the dough rips a little, just pinch the to sides of the rip together. In the end, it will all be covered up and doesn’t need to look pretty. Finally, take a fork and lightly poke a few holes into the crust to make sure that it doesn’t puff up too much while cooking.
  • Bake the crust: Place the pie crust into your oven and allow it to bake for about 10 to 15 minutes, or until lightly brown. Don’t worry if the crust cracks a little like I said it’s all going to be covered up. Once the pie crust is done, take it out and let it cool.
  • Make the cream cheese filling: use either a stainless steel bowl with an electric mixer, or a stand-up mixer, and beat together the cream cheese, 3 Tablespoons of sugar, 2 Tablespoons of amaretto liqueur, almond extract, and vanilla extract until all ingredients are blended together perfectly.
  • Add cream cheese filling to tart: Place the cream cheese filling into the cooled tart and use an offset spatula to spread it throughout the tart evenly. Place this into the refrigerator for about 30 minutes to an hour, so that the filling becomes a little more solidified. See the cracks are all gone!
  • Prep and cut the fruit
  • Arrange fruit on tart: Start by placing a small mound of blueberries in the middle, and then arrange the rest of the fruit around this mound in any way that you desire. Then use the blueberries to simply fill in any empty space.
  • Make the apricot glaze: Heat up the ¼ cup of apricot preserves In a small saucepan over medium-low heat until it becomes more viscous, about a minute or two. Then take the pan off the heat and pour in the remaining tablespoon of amaretto liqueur. Stir this together.
  • Brush the glaze over the fruit and return it back to the refrigerator for 2 hours