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Easiest Rustic Fruit Tart Recipe

This Rustic Fruit Tart is so delicious, no one will ever guess how easy it was to make. It comes together quickly, with just pie crust, lightly sweetened cream cheese, and fresh fruit. You can make it in a snap, and then put it in the fridge until you’re ready to serve it.

Overhead view of sliced rustic fruit tart.


This Rustic Fruit Tart is actually part 2 in our series of Wick’s Pies 9″ pie dough circle recipes. Earlier we made some Tex-Mex Breakfast Turnovers with the pie dough circles. Now we’re changing tracks from breakfast to dessert. (OK, fine; you could eat this for breakfast if you wanted to.)

Rustic Fruit Tart Recipe

Easiest Rustic Fruit Tart Recipe

A simple and rustic fruit tart made with pie dough, lightly sweetened cream cheese, and fresh fruit.

Course Dessert
Cuisine American
Keyword fruit tart, peaches, pie dough, raspberries
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8


  • 2 9" Wick's Pies pie dough circles
  • 16 ounces cream cheese (two standard 8-ounce packages), softened
  • 1/3 cup honey
  • 2 peaches, pitted and sliced
  • 1 pint raspberries
  • mint leaves for garnish (optional)


  1. Cover the baking sheet with parchment paper; then place the two pie dough circles on top of it. The two pie dough circles should overlap slightly. Fold over the edges of the pie dough circles so the shape becomes (roughly) a rectangle. Bake the pie dough at 350 for 25 minutes or until light golden brown. Remove from oven and let cool.

  2. Meanwhile, using a hand-powered beater or electric mixer, whip the cream cheese and add the honey. Continue beating until fully mixed.

  3. Once the pie crust has cooled, spread the cream cheese mixture evenly over the crust. Garnish with the fruit and mint leaves if desired. Chill until ready to serve.

Making Rustic Fruit Tart

Just a few notes on making the fruit tart: First, the cream cheese is much easier to work with if it is softened, so don’t neglect that step.

Hand mixer blending cream cheese.

Second, remember that this is a rustic tart and the edges don’t have to be perfect. In fact, if they’re imperfect, that’s kind of the point. Just do your best to approximate the shape you want. (In this case, we’re going for a rectangle.)

Shaping rustic tart crust.

spreading cream cheese on crust.

Serving Rustic Fruit Tart

Once this fruit tart is made and chilled, it’s easy to serve just like a pie. (Easy as pie?) We found that it was easiest to manage when we cut it in strips (as seen above). The pie dough can get crumbly though, so it’s a little difficult to eat out of hand. Have plates and forks ready it you want to serve it in a formal way. (But again, we won’t judge if you want to just grab a piece from the fridge for your breakfast.)

Overhead view of rustic fruit tart.


If you love a good tart, but want something more savory, try this Heirloom Tomato Tart with Pesto.

Wick's Pies logo.

Blogger disclosure: Wick’s Pies sent us pie dough circles to sample and adapt for recipes. We did not receive compensation for this post. All opinions expressed are our own.


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