Reviewed: Mar. 24, 2008

This tart was SO good my family devoured it. The kids LOVED it too! It was super easy to make and it definitely left an impression...I will make this again and again and again!

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Melissa

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Reviewed: Mar. 23, 2008

I made these for Easter brunch and they are delicious! I made 20 individual tarts using cupcake liners. The paper peeled away nicely after they set up in the fridge overnight. Great for presentation. I used sliced strawberries, blueberries and blackberries.

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 13, 2008

This was an excellent dessert. I brought it to a party and everyone thought it was amazing. It looks very pretty with the fruit arranged on top. I agree that using the glaze makes it look so much better. I thought the crust was delicious, too. Very sweet and tasty.

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ms_moneypenny

Cooking Level: Expert

Living In: Athens, Georgia, USA

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Reviewed: Feb. 23, 2008

This was WONDERFUL! Had a couple of skeptical guests but they were won over by the first bite. I did use glaze unlike some other and it made the fruit look so much prettier. Keeps it shiny. I was all prepared to spend a lot of time with the fruit but it took about 15 min. I also used the crust recipe from the lemon tart. Huge hit!

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LOVES2COOK

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Reviewed: Feb. 13, 2008

The filling smelled really cream-cheesy as I was making it and I was worried that it would taste disgusting, but WOW, once the tart had chilled in the fridge overnight, it settled and tasted fabulous! I made this using the crust from the "Down Under Lemon Tart" as another reviewer suggested (note that this crust recipe makes 2 crusts, and also be sure to prick the crust with a toothpick before baking so it doesn't dome upwards).

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Da Shast

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 11, 2008

I made this for when my sister came to visit the family and everyone loved it.

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Panda-chan

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Reviewed: Dec. 30, 2007

This was amazing!!! I made it for Christmas and even with all the other food available, everyone wanted this. I used a 10 inch springform pan, which worked perfect. After reading reviews, I didn't bother with the glaze and used pineapple, raspberrys, mandarin oranges and kiwi. I will definitely make this again!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Dec. 6, 2007

Very easy to make and came out beautifully. I followed the directions exactly, but added some of our favorite fruits.

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Mrs.B07

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

I'll be making this over and over again. As tasy as it is beautiul! Warning!!!! Making this will lead people to believe you are a gourmet cook!

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Sharon

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Reviewed: Sep. 20, 2007

Absolutely tasty and easy to make!

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Lynn

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Reviewed: Sep. 5, 2007

This recipe is amazing. Its so simple but the tart looks so beautiful and professional. I used a 9" springform cake pan and that worked fine. I wouldn't change a thing, except next time I think I will use some blueberries.

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peacockfeather

Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

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Reviewed: Sep. 2, 2007

I'm glad I found this recipe for fruit tart--it was so easy but so good. I used the crust from the "Down Under Lemon Tart" and I took it to a picnic...it was literally gone within minutes!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 31, 2007

pretty good and very pretty, but i felt like the crust tasted a little too floury and not sweet and flaky like i would have prefered.

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SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 30, 2007

I used this recipe to make bite-sized tartlets, so I did not have enough room to add all the fruit on top. Instead I settled on pineapple chunks and mixed a little lemon juice, salt, and about a half cup of pineapple juice to the filling. This made the filling a little thinner but added a wonderful, subtle hint of pineapple flavor which is exactly what I wanted. I topped each mini-tart with a chunk of pineapple and then drizzled melted white chocolate over the top. They were perfect!

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Crystal

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Reviewed: Aug. 24, 2007

I signed up to bring a fruit tart to a girls night out and this one looked good. I was BLOWN AWAY by it, as were the guests at the party! A fantastic recipe, easy to follow, and a beautiful presentation. Thanks for the great recipe.

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Miss Lisa

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2007

I used a ready made pie crust for this to save time. The filling was really quick and easy to make but very rich. You only need a small slice of this tart. I didn't use pineapple so didn't have the juice to make a glaze so just melted some strawberry jam instead to brush over the top. This is very good fruit tart especially if your short on time.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 11, 2007

Best desert I've ever made hands down!! It was even better the next day.

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isandler

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 5, 2007

I used to have this recipe from Taste of Home, but misplaced it. Thanks Claire. This is a wonderful recipe. I made it for the 4th of July & everyone loved it. You just can't go wrong with this one.

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Anne

Home Town: Markle, Indiana, USA

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Reviewed: Jul. 1, 2007

Wow! Delicious and beautiful, although arranging the fruit takes some time. I never got around to buying a tart shell, so I just used a plain foil pizza pan - it STILL looked wonderful! I used kiwi, mandarin oranges, pineapple, strawberries, blueberries and raspberries. A 5-star recipe indeed! Add a splash of Gran Marnier into the filling and it's a gazillion star one! :-D Oh, i was a bit surprised that the crust was not sweet at all - I think I was expecting sugar cookie type crust - but that was ok since the filling is sweet and rich. Also, I did not glaze the fruit - it did not need it all. Maybe if it was off-season fruit I would, but fresh fruit will hold up just fine and doesn't need anything extra.

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