I’ve made this pie/tart mash-up several times this year and it’s gotten some good reviews from family and friends. This is a mash-up of a fresh fruit no bake pie and a fruit tart. I learned about fresh fruit no-bake pies from a co-worker some years ago. It’s basically a pie crust filled with fresh fruit and topped with a fruit preserve or thickened fruit sauce.
A few months ago I bought strawberries from the Farmer’s Market with intent to make the fresh fruit pie. But, while preparing the pie crust, I made an error that caused the crust to flatten and shrink. To make up for the error and not waste the crust I turned it into a tart by adding a cream cheese filling. The fam now insists that I add the cream filling to the pie recipe.
So here’s how it all comes together:
- 1 Blind Baked Pie Crust (don’t forget to puncture before baking :))
- 4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups). Try Strawberries, Nectarines or Apricots.
- 2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
- 3 tablespoons cornstarch
- 1 cup water
- 1 tablespoon fresh lemon juice, or more as needed
- 2 tablespoons unsalted butter
- 8 oz cream cheese
- 1 3/4 cup powdered sugar
Putting it Together:
Mash up the 1 1/2 cups of the cut-up fruit. Measure the cornstarch, and water into a bowl then add with sugar into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat until the mixture is thick and clear. Stir in the lemon juice. Refrigerate to chill and thickened.
In a mixer combine powdered sugar and cream cheese until smooth. Spread this mixture into the bottom of the pie crust.
Layer the sliced fruit on top of the cream filling from the previous step and then top with the chilled fruit fruit sauce.