Ingredients: |
Ingredients: Crust:
1/2 cup confectioners sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced (3/4 cup)
Filling:
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
1/4 cup apricot preserves
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Directions: |
Directions:Preheat oven to 350º.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, 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. Have some patience, it takes a few minutes. Bake for 10-12 minutes, until very lightly browned. Set aside to cool.
For the 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 edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filing in any spaces with blueberries. Cluster the raspberries in the center of the tart. NOTE: Can you any fruit you want.
For the glaze: Put the apricot preserves in a microwave safe cup and heat for 10-20 seconds until slightly warm. Stir and using a pastry brush, brush over all the fruit. This adds a little sugar and makes it glossy and yummy looking!!
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges. Can serve with a dollop of whipped cream. |
This recipe for Fresh Fruit Tart is from