Ingredients: |
Ingredients: Crust:
1/2 C. Powdered Sugar
1-1/2 C. Flour
3/4 C. unsalted Butter, softened and sliced
Filling:
8 oz. Cream Cheese, softened
1/2 C. Sugar
1 tsp. Vanilla Extract
Topping:
Fresh Strawberries, Blueberries, Raspberries and Kiwi slices.
Glaze:
6 oz. can frozen Limeade concentrate, thawed
1 Tbsp. Cornstarch
1 Tbsp. fresh Lime Juice
1/4 C. Sugar
|
Directions: |
Directions:Preheat oven to 350º
Crust:
Combine the crust ingredients together. 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 10-12 minutes, until very lightly browned. Set aside to cool.
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 outer edge of the crust. For the next circle, use Kiwi slices. Add another circle of strawberries, fill in spaces with blueberries. Cluster the raspberries in the center of the tart.
Glaze:
Combine the limeade, corn starch, 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. |
This recipe for Fresh Fruit Tart is from