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–+ servings

Easy Mid-Summer Fruit Tarts with Cream Cheese Filling

Rose
Easy Mid-Summer Fruit Tarts with Cream Cheese Filling feature crisp golden tart shells filled with a lightly sweet, fluffy cream cheese filling and topped with fresh seasonal fruit. These beautiful mini tarts are simple to prepare, perfect for summer gatherings, and deliver a refreshing balance of creamy, crisp, and juicy textures.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 mini tarts
Calories 280 kcal

Equipment

  • mini tart pans
  • Rolling Pin
  • mixing bowl
  • electric mixer
  • fork
  • oven

Ingredients
  

  • 1 prepared pie crust
  • light flour for dusting
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract (optional)
  • 1 ripe peach, thinly sliced
  • 2 apricots, sliced
  • 5 strawberries, sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries

Instructions
 

  • Preheat your oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface. Cut circles slightly larger than your mini tart pans and gently press the dough into the pans, trimming any excess. Prick the bottoms lightly with a fork to prevent puffing. Bake for 8–10 minutes until lightly golden, then remove and let cool completely.
  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the heavy cream and vanilla extract. Continue beating until light and fluffy. Chill for 10–15 minutes if needed for easier spreading.
  • Spoon or pipe the cream cheese filling evenly into the cooled tart shells. Arrange the sliced peaches, apricots, strawberries, blueberries, and raspberries on top in a decorative pattern. Refrigerate for at least 20 minutes before serving to help the filling set.

Notes

Use fully softened cream cheese for a smooth filling. Cool tart shells completely before adding filling. Pat fruit dry after washing to prevent excess moisture. Assemble close to serving time for best freshness. You can substitute reduced-fat cream cheese, coconut whipped cream, or natural sweeteners like honey or maple syrup. Freeze only the baked tart shells for up to 1 month; avoid freezing assembled tarts.

Nutrition

Calories: 280kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 160mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 650IUVitamin C: 25mgCalcium: 60mgIron: 1mg
Keyword cream cheese tart, fresh fruit tart, fruit tarts, mini fruit tarts, summer dessert
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