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Fresh Fruit Tart

What You Need


1/4 lb butter

1 cup flour

1/4 cup powdered sugar


2 tablespoons corn starch

2 tablespoons sugar

2/3 cup orange juice

1/2 cup jam or jelly

1/4 teaspoon nutmeg

2 drops red food color (optional)

Fruit (amounts will vary depending on the size of the pan you use):

3-6 peaches and/or nectarines, sliced thin

8-12 strawberries, sliced thin

1/2 cup other berries (raspberries, blueberries, blackberries)

Any other fruit you want



  1. Preheat oven to 350 degrees.

  2. Mix the above crust ingredients in a food processor until all combined.

  3. Form into a ball, and then flatten it onto either a 12” round pizza pan, rectangular cookie sheet, or into 12 individual cupcake liner tins (fill approx. 1/4”-1/2”).

  4. Bake for 10-12 minutes until the edges are lightly golden.

  5. Let cool completely.


  1. Whisk together corn starch and sugar in a microwave-safe dish.

  2. Add the jam/jelly, nutmeg, red food coloring (if using), and orange juice. Mix to combine.

  3. Cover and cook in microwave until thickens (approx. 2 minutes). After 1 minute, stir, and then put back in for another minute. If it’s not thick than continue in 30-second intervals until it is thick.

  4. Cool completely.

Fruit (amounts will vary depending on the size of the pan you use):

  1. When the crust is cool, lay out the fruit in any pattern you like.

  2. Pour the cooled glaze over the fruit and refrigerate until glaze is set (approx. 2-3 hours).

    • If making individual mini tarts, spread 1 tablespoon of glaze over each tart.

Serving the dish

Serve with whipped cream, ice cream, or alone.

Total Prep Time: 2-3 hours (including fridge time)

Cook Time: 15-20 minutes

Serves: 8-12 if whole tart/12 mini tarts

Original recipe by Hedy Mishkind/Adapted by Beth Goldring

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