Preparing the Crust

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg and vanilla extract. Gradually add the egg mixture to the flour and butter blend, mixing until a dough forms.

Form the dough into a disc, wrap it in plastic, and refrigerate for about 20 minutes. This allows the butter to firm up again, creating a flakier crust. After chilling, roll out the dough on a lightly floured surface until it’s about ¼-inch thick. Gently press it into a tart pan with a removable bottom. Trim any excess dough and prick the bottom with a fork to prevent bubbling.

Blind Baking the Crust

To avoid a soggy crust, you’ll want to blind bake it. Line the crust with parchment paper and fill it with pie weights (or dried beans if you don’t have them). Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for another 10 minutes until the crust is golden brown. Let it cool while you prepare the filling.

Making the Cottage Cheese Filling

In a food processor, combine the cottage cheese, honey, vanilla extract, lemon zest, and Greek yogurt. Blend until smooth and creamy. If you prefer a slightly sweeter filling, feel free to adjust the amount of honey to taste. Once the crust has cooled completely, spread the cottage cheese mixture evenly inside.

Assembling the Tart

Here comes the fun part! Start by slicing your fruit into thin, uniform pieces. You can arrange them in any pattern that suits your style—get creative! Fan out slices of kiwi, alternate between berries, or create concentric circles of mango and strawberries. The goal is to make it as colorful and eye-catching as possible.

Glazing the Fruit

To give your tart that professional sheen, lightly heat a tablespoon of honey or apricot jam in the microwave until it becomes runny. Brush the glaze gently over the fruit to add a glossy finish. This not only makes the tart look more beautiful but also preserves the freshness of the fruit.