Fresh Fruit Tarts

FRESH  FRUIT  TART

Ingredients

Crust

  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks unsalted butter, softened and sliced

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Topping:

  • Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

  • 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

Directions

Preheat the oven to 350 degrees F.

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.

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, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

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.

Note: I made individual tarts (tripled the recipe to make 24 tarts).  Also – who knows where I stored my food processor?? I’ve not used it since we moved to a smaller home about five or six years ago and have very little storage space (as compared to the cabinets, shelves, nooks, pantry, etc . in our previous home).

Thus, I mixed the dough the old-fashioned way (initially with bread hooks in my mixer – then by hand).

This slideshow requires JavaScript.


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: