Know any recipe for a fruit TART?

Give this link a try! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32767,00.html Crust: 1/2 cup confectioners' sugar 1 1/2 cups all-purpose flour 1 1/2 sticks unsalted butter, softened and sliced Filling: 1 (8-ounce) package cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract Topping: Fresh strawberries, kiwi slices, blueberries, raspberries Glaze: 1 (6-ounce) can frozen limeade concentrate, thawed 1 tablespoon cornstarch 1 tablespoon fresh lime juice 1/4 cup granulated sugar Whipped cream, for garnish Preheat the oven to 350 degrees F. For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

I have this pineapple tart, i love to eat them when my mom baked them Pineapple Tarts Recipes For filling 2 (20 ounce) cans crushed pineapple with juice 1 (8 ounce) can crushed pineapple with juice 3/4 cup granulated sugar 2 cinnamon sticks For pastry 4 tablespoons cream cheese 1/2 cup unsalted butter, softened 1/2 cup powdered sugar 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt For assembly cooking spray 1 egg yolk 2 teaspoons water Pineapple Tarts Recipes 1.For filling: Drain crushed pineapple in a colander, pressing to render as muce of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool. 2.For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts. 3.Preheat oven to 350 degrees F (180 C). 4.Lightly spray 2 mini-muffin tins with cooking spray. 5.Mix yolk and water together to make a wash. 6.Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.

I love mango tart too. I also make tart with fruits and honey,

This recipe always you to use any fruit you want just switch it ip anyway you like it. Fresh Fruit Tart Crust 1 refrigerated pie crust{15 oz.}Filling 1 8 oz. package of creamcheese, softened 1/4 c. of sugar 1 tbsp. frozen orange juice concentrate, thawed 1/2 c. whipping cream Topping 1 c. raspberries 1 c. blueberries 2 kiwki fruit peeled,sliced and halved Glaze 2 tbsp honey 1 tbsp. frozen orange juice concentate, thawed Crust: Heat oven to 350 degrees. Prepare pie crust according to package directions for a one crust baked shell using a9' tart pan with a removable bottom.Use a fork to poke small holes in to crust. Bake 9-11 minutes or until golden brown . Allow to cool. Filling: In a small bowl, beat creamcheese, sugar, and orange juice until smooth. Add whipping cream, beat until light and fluffy.Spread evenly on the cooled baked shell. Topping: In a large bowl combine blueberries, raspberries, and Kiwi.Carefully spoon over filling. Glaze: In a small bowl combine honey and orange juice, mix well.Brush over fruit. Store tart in refrigerator.