Fresh Fruit Tart

As soon as summer rolls around I always have tons of ideas of the things I could make with all the fresh fruit that is available. Oftentimes, however, I buy all this fruit and then don't get around to making anything because many of the recipes require so much time and preparation and thus the fruit gets used up in boring, but yummy, smoothies instead. This time I decided that I will pick one fruity dessert recipe and take it from there. The lucky dessert was a fresh fruit tart, which I thought would be the perfect dessert to bring to dinner and a movie night with a couple of friends. I thought of this particular recipe because the last time I made it all I was left with at the end of the evening were some crumbs in my very empty tart pan. While this tart is in no way, shape or form healthy (it is a Paula Deen recipe after all), it is a refreshing summer treat that is easy to prepare and indulge in every once in a while. The components of the tart can be made ahead of time and assembly itself is doesn't take much time, making this a very versatile dessert recipe.

Fresh Fruit Tart

recipe courtesy of Paula Dean (my changes in italics)

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 (I forgot to buy the raspberries)


Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed (I used lemonade)
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish (I left this out)


For the crust: Preheat the oven to 350 degrees F. 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 (You can decorate the tart with as little or as much of each type of fruit as you like, or even add more fruit for additional variety)


For the glaze: Combine the limeade (lemonade), cornstarch, lime juice, and sugar in a small saucepan. Cook the glaze mixture 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 once it is fully assembled and remove about 15 minutes prior to serving. Slice into 8 wedges (I was able to cut 10 wedges that were sizable portions) and serve.