Patriotic American Flag Fruit Tart
A lemon and berry fruit tart representing the American flag. Perfect for 4th of July, Labor Day, and Memorial Day, or summer parties!
Servings Prep Time
12servings 15minutes
Cook Time
Servings Prep Time
12servings 15minutes
Cook Time
  • 1/2cup powdered sugar(confectioners’ sugar)
  • 1 1/2cups all-purpose flour
  • 1 1/2sticks buttersoftened, but into 1 Tablespoon chunks
  • 1 lemon
  • 8ounces cream cheesesoftened
  • 1/2cup sugar(granulated)
  • 1teaspoon vanilla extract
  • 1/3cup fresh blueberries(more or less)
  • 8large fresh strawberries(more or less)
  1. Preheat oven to 350F.
  2. Zest the lemon. Set aside.
  3. Using a food processor, combine the powdered sugar, flour, butter, and half of the lemon zest. Blend just until the mixture forms a ball.
  4. Press the dough into the sides and bottom of the tart pan. Pat to make the crust even.
  5. Bake the crust until it is just starting to lightly brown, approximately 10 minutes. Remove from oven and set aside to cool.
  6. Make the filling by adding the cream cheese, sugar, vanilla, and remaining lemon zest in a small bowl. Beat until smooth with a spatula. If the cream cheese is soft, this will be easy to incorporate. If the cream cheese is too stiff, microwave for 15 seconds at a time until soft enough.
  7. When the crust is cooled, spoon the cream cheese mixture into the tart shell and spread out evenly. It is important that the crust is cool so that the filling does not melt from the heat.
  8. Decorate the tart by first filling in the blueberries in the top left corner. Either lay them in clean rows or just pile them all in. Use more or less blueberries as desired and needed.
  9. Remove the tops of the strawberries and slice. Starting at the top, lay the strawberry slices, slightly overlapping, across the space. Leave a gap and repeat rows of sliced strawberries. The number of rows will vary with how wide the strawberries are.
  10. Chill until ready to serve.
Recipe Notes

It is best to use a rectangle tart pan approximately 8 x 11 or 12 inches, but any size or shape pan will work.  The crust thickness will vary with how much or little space it needs to cover.

If you want a good amount of filling, double the filling portion of the recipe.