Fresh Summer Fruit Tart
In the spirit of the strawberry season and the upcoming Arroyo Grande Strawberry Festival, I thought I would post my go to summer dessert recipe. What I love about this recipe is that it is quick, simple, and delicious!
Fruit tarts seem to be the underdog of the dessert world. Oftentimes they are overlooked by the more flashy fan favorite desserts. However, I hope that this recipe inspires you to give the fruit tart a try - I think it will surprise you! Maybe it can make an appearance at your upcoming memorial day barbecue.
Fresh Fruit Tart recipe by Paula Deen
1/2 cup confectioner's sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar, plus 1/4 cup
1 teaspoon vanilla extract
fresh fruit, for topping: strawberries, kiwi slices, blueberries, raspberries
1 (6 oz) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
Preheat the oven to 350°.
In a stand up mixer using the paddle attachment mix together the sliced butter, flour and confectioner's sugar, until a dough ball forms. Transfer the dough to your tart pan and press it with you fingers to make an even crust. Bake for 10 to 12 minutes or until lightly browned. Cool.
Beat sugar, vanilla, and cream cheese till smooth. Spread evenly over the cooled crust. Slice the necessary fruit and arrange the washed, dry (Make sure it is dry! Otherwise it will bleed color onto the white filling) fruit on your tart. Have fun with the design!
Glaze: In a saucepan, combine the limeade, cornstarch, lime juice and sugar. 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.
Things to note:
* This is in no way my own recipe. All credit is to be given to Paula Deen. You can access the original recipe on her website here.
* If you don't have a tart pan, don't worry! You can always use a springform pan. It just won't look as fancy.
* Don't stress about arranging the fruit. Just have fun with it! I promise it will look pretty no matter what.