Ingredients: |
Ingredients: 1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and
sliced
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Fresh strawberries, kiwi slices, blueberries,
raspberries
1 (6-ounce) can frozen limeade concentrate,
thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish
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Directions: |
Directions:Preheat the oven to 350º
Crust:
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. Bake for
10 to 12 minutes, until very lightly browned. Set aside to cool.
Filling:
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.
Topping:
For the next circle, use kiwi slices.
Add another circle of strawberries, filling in any spaces with blueberries. Cluster the
raspberries in the center of the tart.
Glaze:
For the glaze: Combine the limeade, cornstarch, 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