A note from Chef Kate about this delightful recipe: I have made these delicious fruit tarts with many different berries and fruits in season and each time they have been great! I especially love them with figs. You’ll find your favorites and they are sure to become a staple in your dessert repertoire. I use organic ingredients whenever possible and hope you will too.

You can use a pre-made tart shell to save time. Follow the baking instructions on the package. I have also used filo dough for the tarts and it works really well too.


By Chef Kate


Pate Brisee Crust
2 1/2 Cups all-purpose flour
1 teaspoon sea salt
1 Tablespoon sugar
1/8 teaspoon *organic culinary lavender (optional)
2 sticks unsalted butter, chilled and cut into small pieces
1/2 Cup filtered ice water

Dried Beans or Pastry Weights for baking the tart shell


In a food processor, combine flour, salt, sugar and culinary lavender then add butter and process until the mixture resembles coarse meal. With the machine running add ice water very slowly. Pulse the dough until it holds together without being wet or sticky. Using your fingers squeeze a small amount of dough together to test. If it is too crumbly add a bit more water as needed. Do not over work dough. Divide dough into two small disks and wrap in plastic. Refrigerate dough for at least one hour before using for the tart. The dough can be done a day ahead of time and kept in the fridge until needed.
Preheat oven to 350 degrees. Take the dough out of the fridge when you are ready to use it. Roll out the dough and place in a 9 inch greased tart pan with a removable bottom if you have one. (It makes it easier to take the tart out of the pan when the tart is done.) Cover the dough with foil and weigh down with dry beans. Bake at 350 degrees for 40 about minutes (or until the edges are golden.) Remove tart shell from oven and remove foil and beans then cool before filling the tart shell with the cream cheese filling.

Cream Cheese Filling
1 Pound cream cheese (softened to room temp.)
1/2 Cup sugar
4 T. Honey or agave
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt

¼ teaspoon *organic culinary lavender (optional)

Fresh berries and/or fresh fruit
Sweetened whipped cream and fresh mint (for topping the tarts before serving)


In a bowl mix all ingredients together well. Keep the filling in the refrigerator until ready to use for the tarts. Remove the filling from the refrigerator 10 minutes before using to soften it a little. To assemble tarts, fill each tart with the cream cheese filling and refrigerate until set, about 2 hours. Top tarts with fresh berries and/or fruits in season. Serve with whipped cream and a sprig of fresh mint.

*Available on line at www.keyscreeklavenderfarm.com.

Check out Chef Kate’s articles and recipes at www.koraorganics.com.

Remember to “Savor Every Morsel of Life” Chef Kate McAloon (www.chefkatealiveandcooking.com).