Fruit Tart

Good morning!  It feels good to sit down and be here at my computer, feels like I’ve been away for a while and gone from the kitchen as well.  I’m feeling a bit melancholy, it’s already July 23rd, where has this summer….or year! gone?  The sun is in hiding again in Seattle and all of us are wishing for its return.

One thing that always makes me think of summer is fresh fruit, especially fresh berries…..blackberries, blueberries, raspberries, strawberries, you name it, I love any type of berry.

This dessert highlights the beauty of fruit, the vivid colors and different shapes.  It looks impressive but is relatively easy to create.

Fruit Tart (recipe from my dear co-worker, Kathy)

Crust:

  • 1/2 cup powdered sugar
  • 3/4 cup softened butter
  • 1 1/2 cup flour

Mix and press into tart pan (I used an 11″ tart pan with removable bottom). Bake at 350 degrees for 15 minutes.

Second layer:

  • 8 ounce package of cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Whip and spread onto cooled crust.

Fruit layer:

  • Sliced fresh fruit (canned pineapple-save juice for glaze), berries, kiwi, oranges, blueberries, grapes, etc. ***Get creative!***

Glaze:

  • 3 tablespoon cornstarch
  • 1 cup fruit juice (I used lemonade)
  • 1/2 cup sugar
  • 1 teaspoon lemon juice

Heat to thicken.  Cool, spread over fruit.  Refrigerate.  Serve same day.

Crust after baking

Cream cheese layer

Fruit layer

Beautiful berries

With glaze

Ready for serving

This tart holds up well and is easy to cut for serving.  The addition of fruit really lets you get creative and make a design out of the fruit.  Choosing a variety of fruits can give a lot of contrast with colors, textures, and shapes.

Enjoy this dessert with the people you love and showcase one of the best things about summer…..fresh fruit!

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