Reviewed: Apr. 12, 2012

I gave this recipe an extra star for ease of prep. However pretty and easy to handle, the crust tasted bland and doughy. We ate the fruit out of the middle.

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Reviewer:

Jennifer

Reviewed: Jul. 10, 2011

Scored MAJOR points with the new boyfriend for this fruit tart! The crust got the most compliments and looked so pretty in the rippled tort pie pan I found at IKEA. Perfect recipe! Will make AGAIN and AGAIN! I used an electric mixer. I also did not fold the dough up over the fruit but instead pressed it into the ripples of my tart pan. Baked the night before and served for dessert the next night and breakfast the day after! Used blueberries, raspberries and strawberries. Heavenly!

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Reviewer:

KissMorticia

Cooking Level: Expert

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Prescott Valley, Arizona, USA

Reviewed: Jul. 8, 2011

Simple and good!

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Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Sep. 9, 2010

I struggle with pie crust and was quite pleased with how easy the crust was to work with. The tarts came out looking beautiful, however I was really very disappointed with the taste of the crust. Rather than being flaky and buttery I found the crust to be crumbly but greasy, and overwhelming to the dessert as a whole. I ate the fruit out of the middle.

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Reviewer:

LyssaH

Reviewed: Aug. 27, 2010

Easy and delicious! I used two ripe peaches and a handful of strawberries. The crust was flaky and contained the fruit well. (I used a combination of crisco, margarine and butter because it's what I had on hand.) I can't wait to make this again!

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Reviewer:

JessM

Reviewed: Aug. 19, 2010

Super simple and impressive appearing dessert. I made it extra-simple by using refrigerated pie crust from a box at the store. I used fresh apricots and frozen raspberries. It was so easy and my family loved it. We even topped it with a bit of cream...mmmmm. I'll make this again for sure.

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Reviewer:

B&K Mom

Reviewed: Nov. 30, 2009

The fruit part was great! The crust tasted too salty for my family. We ended peeling off the crust and just eating the fruit.

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Reviewer:

greenthumb

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 11, 2009

Easy to make, great to look at, and wonderful to eat! I used margarine instead of shortening and added a little vanilla to the crust and I thought it was wonderful!

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Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Aug. 9, 2009

Crust was pretty bland. Peach filling was nice.

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Reviewer:

HGDOMAN

Cooking Level: Expert

Reviewed: Sep. 30, 2008

This recipe surprised me at how good and simple it is. I like the open top, it looks so pretty. I have made it twice once with just peaches, and once with peaches and raspberries, which was delicious. I will take another reviewers idea and make the individual tarts in cupcake pans, I like the idea of the chocolate drizzle topping also.

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