Cooking with Kids: Fourth of July Fruit Tarts

Don’t forget the fruit this Independence Day!

Food Styling by Catrine Kelty




These yummy fruit tarts are a quick and easy crowd-pleaser that can add color to any backyard barbecue. Each tart contains 1/3 cup of fruit or about 15% of the daily recommendation for adults.


Using blue and red berries, like strawberries, blueberries, raspberries, or even blue plums will add a patriotic touch. To save money and support Arkansas farmers, give peaches, blackberries, or watermelon a try.


This is a perfect recipe for making with kids that can be enjoyed by the whole family. Kids can help wash the fruit, mix the cream cheese spread, and choose which fruits to add.


Save the waste! Chop the left-over bread crusts into cubes and toast with some dried herbs and a little oil to make homemade croutons. You can add the uneaten parts of fruits, such as strawberry tops and kiwi skins, along with fresh herbs, to make fruit-infused water. Add about 1 cup of fruit to 1 gallon of water and let it sit in the refrigerator overnight.


We hope you have a lovely 4th of July!


Recipe by:

Chef Jenny Herman

Serving Size

Serves 6, 1 tart per serving


  • 6 slices whole wheat sandwich bread
  • 4 ounces lowfat cream cheese, at room temperature
  • 11/2 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.

2. Preheat oven to 350°F.
3. 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.
4. 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.
5. 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.