recipe wednesday - fruit tart

paula deen's fresh fruit tart

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crust:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

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filling:

1 (8 ounce) package of cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

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toppping:

fresh strawberries, kiwi slices, blueberries, raspberries, whatever you like

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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 (optional)

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for the crust:

preheat 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 you 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. (i just pushed the dough into a pizza shape, next time i might add a little lip to keep the glaze from sliding right off). pat until the crust is even. bake for 10 to 12 minutes, until very lightly browned. set aside to cool.

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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 any spaces with blueberries. cluster the raspberries in the center of the tart. (or i just arranged them all over the tart)

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for the glaze:

combine the limeade, cornstarch, lime juice and sugar in a small suacepan 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 (in fact i halved the glaze and i didn't even use all of the glaze).

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keep the tart in the refrigerator. remove about 15 minutes before serving. slice into 8 wedges and serve with a dallop of whipped cream.

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THANK YOU WHITNEY!!! you can see her tart here, although hers is MUCH prettier!!