Fresh Fruit Tart
By: Anonymous
Published: Monday, April 26, 2010 - 12:27am

Ingredients




*Crust
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
*Filling
1 package (8-ounce) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
*Topping
Fresh strawberries, kiwi slices, blueberries, 
*Glaze
1 can (6-ounce) frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon lime juice
1/4 cup granulated sugar
whipped cream (garnish)





Preparation

1 Preheat the oven to 350 degrees F.  2 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. 3 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.  4 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.  5 Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream. 


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Comments




 

Permalink AnonymousMay 5, 2009  

In the Culinary section of Splendid Market there is a very easy, absolutely sublime fresh fruit tart under "Splendid Strawberry Tart"
 








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Preparation

 1  Preheat the oven to 350 degrees F.   2  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.  3  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.   4  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.   5  Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

About


Paula Deen's recipe from the Food Network.

Comments:
Anonymous

In the Culinary section of Splendid Market there is a very easy, absolutely sublime fresh fruit tart under "Splendid Strawberry Tart"