Reviewed: Aug. 5, 2009

Absolutely wonderful!!! I used strawberries, kiwi, and blueberries. The crust is delicious. I have added this as my annual Christmas dinner dessert. It is just right served with a tray of Christmas cookies. Thank you for this great tart recipe.

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Bella

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Reviewed: Aug. 4, 2009

Everyone loved it. I was surprised how easy it was to make. I did not use the glaze, instead I brushed it with melted jelly.

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marta

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Reviewed: Jul. 31, 2009

Phenomenal! I'm not a fruit tart kind of person- my husband does not care much about fruits of any kind- but this dessert was absolutely fantastic. Everybody loved it!! I didn't want it to be too tart, so instead of the lemon juice, I added orange juice to the glaze like another reviewer suggested.

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COOKiemamma

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 29, 2009

I'm big on making fruit tarts. I saw this one with chocolate and really wanted to try it out, but tweaked it a bit. After the crust was browning a bit on the edge I placed about 10 hersey's hugs on the crust, baked it for another 3 minutes and used a spoon to brush it all over the crust. It made a nice thin layer seperating the wet filling from the nice cookie-like crust. And instead of heavy whipping cream I used a hazelnut coffee creamer to make it a chocolate-hazelnut fruit tart. It was absolutely amazing!!! You must try this recipe!

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JazzyCookieCutter

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Reviewed: Jul. 27, 2009

I first saw this recipe in Taste of Home, and it's been a huge hit every time I've made it. No one doesn't like it. I made one this weekend for a joint birthday (mine and sis-in-law) SIL is a professional chef, and she says this is her favorite dessert. Brother ate about half by himself . . . I used fresh-picked blueberries, a peach, strawberries, pineapple and oranges. My favorite part (and most time-consuming) is the "artwork" of fruit on top. Pretty and delicious; a true keeper!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Jul. 25, 2009

This was very simple and elegant. I made the crust as the recipe is written, however I did half whole wheat flour and half white flour and I added half a cup of whole pecans. I put all the ingredients in my food processor and pulsed until blended. The crust came together in about 3 minutes like this! I love being able to do different toppings depending on the season. I love the glaze on top as well. It preserves the fruit and gives the tart the perfect amount of polish.

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HFOLINO

Cooking Level: Expert

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Reviewed: Jul. 22, 2009

Loved the easy crust!

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ClaudiaR

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jul. 20, 2009

This thing was absolutely delicious! Thank you so much for the recipe, I've had my friends and family asking me to make it for them everyday since I made the first! Oh, I feel like Betty Crocker! haha. :)

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Kombos_Wifey

Cooking Level: Beginning

Home Town: West Jordan, Utah, USA

Living In: Gonzales, Louisiana, USA

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Reviewed: Jul. 19, 2009

This was SO delicious. I couldn't find the gelatin here in Austria, although I'm sure I just didn't look hard enough, so I topped it with vanilla pudding instead. It was truly delicious, I had to force myself to share it with others, I wanted to keep it all for myself!

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Coralie

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Reviewed: Jul. 17, 2009

Delish! I made a big one with the cream cheese and a small one without (cheese allergy). Both were delicious! I added a personal touch by drizzling chocolate sauce over the tarts. Yum!

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A. Powers

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Reviewed: Jul. 13, 2009

Maybe I am just not a fan of white chocolate but I did not care for this, especially considering all that time I spent baking this tart. Even my hubby said it was just a normal pie, nothing exceptional. It did not beat Safeway's fruit tart, that is for sure.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jul. 6, 2009

Absolutely fabulous, with blueberries and strawberries for 4th of July. Took it to a party and it was GONE in no time!

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RuthMarie

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Reviewed: Jul. 5, 2009

Don't get me wrong, this is definately yummy... But, it's a fruit pizza with a white chocolate twist. I don't think, as other reviewers stated, that this was the "best thing ever." I used a pie pan and i definately didn't need all of the crust (which was the best part-a basic shortbread).

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BLUEHOPE

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jun. 30, 2009

Simple and elegant recipe. Very versatile and any fruit can be used on top. I made this a good dozen times at least for family and social events and have gotten high remarks about taste and presentation every time. A twist you can add to this is substitute the bottom crust with a cookie base. I used one box of lemon cake mix, 1/2 cup of butter, and 1 egg and baked on a 12 inch pizza pan or two small tart pans at 350 for 15-20 mins. Also, you can substitute orange juice instead of lemon juice for the glaze for a sweeter kick if desired.

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Tiffi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Jun. 27, 2009

This was an excellent dessert! Perfect for summer time. I would not change a thing.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jun. 27, 2009

This may be my favorite thing I have ever eaten! I served it on Father's Day and two people thought I bought it and everyone asked for the recipe! I made the crust and the filling the night before and refridgerated both separately. When I was ready to put it together I let the filling sit out for a little bit to soften. Turned out perfectly!

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StephsDutch

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Reviewed: Jun. 22, 2009

wooo hoo!! what a great dessert! i got so many compliments when i brought this to a gathering after work...people even had thirds! the only thing i did different was that i added different fruit. you can get away with making half of the glaze, it made A LOT.

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johanna

Cooking Level: Beginning

Home Town: Santa Ana, California, USA

Living In: Alhambra, California, USA

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Reviewed: Jun. 20, 2009

Beautiful Dessert!! I followed the recipe except for using my food processor to mix the crust ingredients using "cold" butter and did not have the problem with sticky dough like others did...Very easy to make and tastes great too!

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