Fresh Fruit Tart
Serves 8.
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
Fresh fruit: Peeled, sliced peaches, blueberries, blackberries and raspberries
Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup sugar
PREHEAT oven to 350 degrees. Combine confectioners' sugar, flour and butter in a food processor. Process until they form a ball. Press into a 12-inch tart pan, pressing up the edges and into the scalloped edges, and pat out evenly.
BAKE 10 to 12 minutes, until lightly browned. Cool completely.
BEAT the cream cheese, sugar and vanilla with an electric mixer until smooth. Spread over the cooled crust.
ARRANGE the peach slices around the edge in a circle, overlapping slightly. Next, fill with a ring of blackberries. Inside that, arrange the raspberries in a ring. Fill the center with blueberries, and place more blueberries around the outer edge, between the peach slices.
COMBINE the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until thick and clear, about 2 minutes. Cool. Use a pastry brush to brush over the entire tart. (You won't use all of the glaze.)
REFRIGERATE until ready to serve. Remove from refrigerator about 15 minutes before cutting into wedges to serve.
Serves 8.
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
Fresh fruit: Peeled, sliced peaches, blueberries, blackberries and raspberries
Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup sugar
PREHEAT oven to 350 degrees. Combine confectioners' sugar, flour and butter in a food processor. Process until they form a ball. Press into a 12-inch tart pan, pressing up the edges and into the scalloped edges, and pat out evenly.
BAKE 10 to 12 minutes, until lightly browned. Cool completely.
BEAT the cream cheese, sugar and vanilla with an electric mixer until smooth. Spread over the cooled crust.
ARRANGE the peach slices around the edge in a circle, overlapping slightly. Next, fill with a ring of blackberries. Inside that, arrange the raspberries in a ring. Fill the center with blueberries, and place more blueberries around the outer edge, between the peach slices.
COMBINE the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until thick and clear, about 2 minutes. Cool. Use a pastry brush to brush over the entire tart. (You won't use all of the glaze.)
REFRIGERATE until ready to serve. Remove from refrigerator about 15 minutes before cutting into wedges to serve.
