Fruit Tarts

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Fruit Tarts to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Fruit Tarts, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (3-ounce) package cream cheese, softened
• 1/4 cup LAND O LAKES® Sour Cream
• 1 tablespoon orange juice
• 1/2 teaspoon vanilla
• 1 (2.1-ounce) package (15) frozen mini filo dough shells, thawed
• Chopped assorted fruit* and/or finely chopped nuts
• 1/4 cup seedless strawberry jam, melted
• Fresh mint leaves (if desired)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine cream cheese, sour cream, orange juice and vanilla in medium bowl until well mixed

Step 2: Technique & Execution

Spoon about 1 teaspoon cream cheese filling into each filo shell; top with fruit

Step 3: Technique & Execution

Drizzle jam over fruit

Step 4: Technique & Execution

Garnish with mint leaves, if desired

Step 5: Technique & Execution

Makes 15 tarts. * Fruit suggestions include strawberries, raspberries, blueberries, kiwifruit, nectarines and/or drained crushed pineapple

Step 6: Technique & Execution

TIP: To melt strawberry jam, spoon into microwave-safe bowl