Fresh Fruit Tart with Crème Fraîche Whipped Cream
This Fresh Fruit Tart with Crème Fraîche Whipped Cream is my way of telling Mother Nature that I’m done with winter and am ready to welcome summer at anytime. Bring on the berries, bring on the flip-flops and let’s get this party started. Thank you to Vermont Creamery for bringing this recipe to the blog today!
Utah springs are nothing short of bipolar. One day it’s a balmy 70 degrees with blue skies and the next it’s high winds and overcast. Not to be outdone, the next day is followed with snow. Like a full on winter storm. And within days the snow melts and you’re back to high 60’s with just a sprinkling of clouds. This is how things went down last week and if the weatherman is telling the truth, we can expect a similar pattern this week. I never know if I’m going to need boots and a beanie or a sweatshirt and flip-flops when I wake up.
As much as I love the winter and consider myself a lover all of all things snowy and cold, I can honestly say that I’m ready for the warm weather to stay. Our local mountain closed for the winter season this weekend so snowboarding is just about over. Hopefully I’ll sneak in a few more days at a neighboring resort but for the most part my season if just about over. While I usually morn the end of winter (I really do love it!) I’m over it this year. I’m looking forward, crossing my fingers for a short spring, and more than ready to welcome summer to Park City.
The stuntman and I did took advantage of the last weekend on the mountain and had an awesome snowboarding date yesterday afternoon. After we got home, neither one of us wanting to be inside with such gorgeous weather, we tackled our outside by cleaning up the yard and washing and putting out our patio furniture. We sat outside and nursed a cocktail while the boys played on their new tree swing. We then powered up the grill to make what turned out to be an awesome Sunday supper. My folks came over, we sat outside, caught up with them and enjoyed the balmy April weather. A near perfect weekend in my book! You can imagine why I’m not excited to welcome more snow this week.
Even with spring snowboarding, a clean backyard and the ultimate spring weather, I would be lying if I told you the real highlight of the weekend wasn’t this dessert. It’s the second time I’ve made it in a week and both my mom and husband told me it’s the best dessert I’ve ever made! What better testimony is there? The crust is like a big ‘ol soft sugar cookie and the filling is sweet and tart thanks to whipped heavy cream and Vermont Creamery’s Crème Fraîche. Fresh berries and kiwi top the tart and it’s finished off with a citrus glaze. I can’t honestly think of a better way to finish a meal or the weekend! Mark my words that this dessert will be making an appearance anytime I need to make a dessert between now and next fall- it’s that good!
After I finish up what’s leftover of the tart for breakfast (oh yes I am), I’m hitting the trails for a hike and soaking up today’s forecast. The rest of the week is looking bleak and I’m planning on burying myself under the covers and reading the days away until the sun comes back!
Have a great Monday! xo, KelleyPrint
A fresh fruit tart with a crème fraîche whipped cream. So good and perfect for summer!
For the crust:
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
- 1/4 teaspoon kosher salt
For the crème fraîche whipped cream and topping:
- 1 cup cold heavy cream
- 3 tablespoons sugar
- 1/2 cup creme fraiche
- 2–3 cups fresh fruit and/or berries (use whatever is in season and looks good!)
For the glaze:
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 3 tablespoons water
- 4 tablespoons fresh orange juice
- 2 tablespoons lemon juice
- Preheat oven to 350F degrees.
- In a food processor fitted with the blade, combine powdered sugar, flour and salt; pulse to combine. Add butter and process until the mixture forms a ball about 30 seconds to 1 minute. With your fingers, press dough into a 12-inch tart pan with removable bottom, taking care to press the crust into the creases in the pan. Pat until the crust is even. Bake for about 15 minutes until very lightly browned. Remove from oven and set aside to cool.
- In a small bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream so that it’s pretty firm. With a rubber spatula or wooden spoon, gently fold the crème fraîche into the whipped cream. Spread over the cooled crust.
- Top tart with whatever fruit/berries you desire. I love berries and kiwi for this!
- To make the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely before spooning or brushing the glaze evenly over the tart.
- Keep the tart in the refrigerator until ready to serve.
This post is part of a yearlong partnership of sponsored posts with Vermont Creamery. I couldn’t be more thrilled to be working with them as I’ve always joked that I’ll blog for butter! It’s with heartfelt sincerity that I tell you I LOVE their products. As always, thank you for reading and supporting the few companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.