Fruit Tarts

Fruit Tarts


  • 6 slices whole wheat sandwich bread
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 1 1/2 Tablespoons skim milk
  • 2 Tablespoons honey
  • 1/4 teaspoon vanilla extract
  • 2 cups cut-up fresh fruit


  • Cutting board
  • Fork
  • 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.

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.

Chef’s Notes

  • 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 what’s in season—diced mangoes, apples, pears, melon or pineapple, berries (slice or halve larger ones) and orange or grapefruit segments all make good toppings.

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