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Apricot Glazed Fruit Tart & Almond Sparkling (or Champagnette)

The only thing more impressive than a beautifully arranged fresh fruit tart is one that tastes just as good as it looks. And ladies and gentlemen, let me tell you that this one does. It can be hard for us to get the kids and grandkids excited over a treat that is comprised of fresh fruit instead of chocolate, but the kids go crazy over this pie. Not only do they love to eat it, but they love to help make it, too! This scrumptious tart is the ultimate summer treat, and easier to make than you ever thought. In fact, the only negative side to this pairing is that it goes so fast, you’ll probably have to make two.



  • ½ cup confectioners sugar

  • 1 ½ cups all-purpose flour

  • 1 ½ sticks unsalted butter, sliced ***Use cold butter for best results


  • 1 (8-ounce) package of cream cheese, softened

  • ½ cup sugar

  • 1 teaspoon confectioners sugar

  • 1 teaspoon apricot preserves


  • Fresh strawberries, kiwi slices, blueberries, raspberries (though you can use any fruit of your choosing)


  • 1 (6 oz) can frozen limeade concentrate thawed

  • 1 tablespoon cornstarch

  • 1 tablespoon fresh lime juice

  • ¼ cups sugar

  • 1 teaspoon apricot preserves

  • Whipped cream to garnish


Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. Refrigerate for 10 minutes. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, 1 tsp of apricot preserves, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart. While the berries and kiwi are a fabulous pairing, you can use whatever fruit your heart desires!

For the glaze: Combine the limeade, cornstarch, lime juice, sugar, and remaining teaspoon of apricot preserves in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glazes.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

This tart pairs perfectly with the subtle almond and vanilla notes of our Almond Sparking.

And of course, it’s delicious with the Champagnette as well, so the kids can also enjoy the fruits of their labor (see what we did there) with a sparkling, too!


recipe adapted from

Photo courtesy of

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