Fruit Tart Recipes (2 Easy Vintage Favorites)
Fruit Tart Recipes (2 Easy Vintage Favorites) — Two simple dessert ideas from a vintage cookbook: a no-bake Strawberry Cheesecake Tart you chill in muffin cups, and old-fashioned Banberry Tarts baked at 400°F with a raisin-citron-lemon filling.
Use the jump links below to pick the quick no-bake option or the classic baked hand-tart version.
Recipes on this page
Strawberry Cheesecake Tart
Ingredients
- 1 box (11 oz) no-bake cheesecake mix
- 1 (4 oz) container whipped cream cheese
- 24 bite-size vanilla wafers
- 1 cup strawberry pie filling
Instructions
- Prepare the cheesecake mix according to package directions, beating in the whipped cream cheese.
- Line a muffin tin with cupcake papers. Place one vanilla wafer in the bottom of each cup.
- Spoon the cheesecake mixture over the wafers.
- Top each tart with strawberry pie filling.
- Chill for at least 2 hours before serving.
Yield: about 12 mini tarts
Makes about 12 mini tarts.
Banberry Tarts
Ingredients
- 1 pound raisins, ground
- 1 small can citron, ground
- Rind and juice of 1 lemon
- 2 eggs
- 1 cup sugar
- 1 recipe pie crust dough, prepared
Instructions
- Preheat oven to 400°F.
- In a saucepan, combine raisins, citron, lemon rind and juice, eggs, and sugar.
- Cook over medium heat, stirring often, until the sugar dissolves and the mixture thickens.
- Roll out pie crust dough and cut into small circles.
- Place a small spoonful of filling onto each circle.
- Fold crust over filling and press edges together with a fork to seal.
- Arrange on a baking sheet and bake at 400°F until nicely browned.
Yield: about 3 to 4 dozen small tarts
FAQ
Do I have to bake the Strawberry Cheesecake Tart?
No—this recipe uses a no-bake cheesecake mix and sets by chilling.
What are “Banberry” tarts?
They’re small hand pies made with a cooked raisin-citron-lemon filling, folded into circles of pie crust and baked until browned.
Can I make these ahead of time?
Yes. Cheesecake tarts can be made a day ahead and kept chilled. Banberry tarts keep well in an airtight container after cooling.