Fruit Tarts

Cooking Matters

Serves 6, 1 tart per serving

Choosing which fruits to add to this dish will for sure be another fun activity for the kids.

Print Recipe View Nutrition Facts


6 slices whole wheat sandwich bread

4 ounces reduced-fat cream cheese, at room temperature

11/2 Tablespoons skim milk

2 Tablespoons honey

1/4 teaspoon vanilla extract

2 cups cut-up fresh fruit


Cutting board
Sharp knife
Medium mixing bowl
Measuring spoons
Small mixing bowl
Measuring cups
Heavy skillet
Baking sheet
Rolling pin (optional)


In Advance:

1. Remove cream cheese from refrigerator and allow to warm to room temperature on counter top.


2. Preheat oven to 350F.

3. Slice crust off bread. Flatten with a rolling pin or the bottom of a heavy skillet to about 1/8-inch thick. Place on a baking sheet and bake until crisp, about 10 minutes. Let cool for 5 minutes.

4. While the bread is baking, in a small bowl, mix together cream cheese and milk with a fork until smooth. Stir in honey and vanilla.

5. Spread a generous Tablespoon of cream cheese mixture on each piece of cooled bread. Arrange about 1/3 cup of fruit on top of each tart.


Feel free to use your favorite combination of fruit to make these tarts you'll need 2 cups total of cut-up fruit and/or berries. Use whats in season diced mangoes, apples, pears, melon or pineapple, berries (slice or halve larger ones) and orange or grapefruit segments all make good toppings.

More About Strawberries

How to Select

Choose shiny, firm strawberries with a bright red color. Caps should be fresh, green and intact. Avoid shriveled, mushy or leaky berries.

How to Store

Do not wash strawberries until ready to eat. Store in refrigerator for 1-3 days.

How to Prepare

Rinse in cold water with caps still attached; pat dry with a paper towel. Place in a salad spinner to remove excess water. Wash the berries just before you plan to use them.