Fresh Fruit Tart
From lowcountrycook 14 years ago
- 20 minutes to make
- Serves 8
This is a very simple recipe that I found from Paula Deen that she got from Martha Nesbitt who was the food editor for Savannah Morning News. I've made this as mini tarts and recieved rave reviews. The pastry is so good! Read more It's really simple to make so don't be scared of the steps. If you want more tartness, I sometimes will put a layer of lemon curd between the pastry and cream cheese filling. See less
Ingredients
- CRUST-- shopping list
- 1/2 cup confectioners' sugar shopping list
- 1 1/2 cups all-purpose flour shopping list
- 3/4 cup (1 1/2 sticks) butter, softened shopping list
- FILLING- shopping list
- One 8-ounce cream cheese, softened shopping list
- 1/2 cup granulated sugar shopping list
- 1 teaspoon vanilla shopping list
- TOPPING- shopping list
- strawberries, kiwi slices, blueberries, rasberries (whatever looks good) shopping list
- GLAZE- shopping list
- 1 teaspoon fresh lime juice shopping list
- One 6-ounce can frozen limeade concentrate, thawed (I found Frozen Mojito Mix and it was so good that I'll be using that from now on.) shopping list
- 1/4 cup granulated sugar shopping list
- whipped cream, for garnish shopping list
How to make it
- Preheat oven to 350
- 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. Make sure you press the dough up the sides.
- Bake 10-12 minutes until lightly browned.
- Set Aside to cool
- FILLING
- Beat the cream cheese, sugar and vanilla until smooth
- Spread over the 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
- Fill in any spaces with blueberries
- Cluster rasberries in the center of the tart
- GLAZE-
- Combine limeade (or mojito mix), cornstarch, lime juice, and sugar in a small saucepan for about 2 minutes. Until it thickens.
- Let cool
- With a pastry brush, glaze the entire tart, you won't juse entire glaze
- Keep tart in refrigerator.
- Remove abut 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
People Who Like This Dish 2
- valinkenmore Malott, WA
- rosemaryblue CollegeTown
- brianna CA
- m2googee Tomball, TX
- lowcountrycook Mt Pleasant, SC
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The Rating
Reviewed by 4 people-
This sounds wonderful, especially with all the fresh fruit available right now. Definately another of your great recipes I want to try. Do you happen to remember how many mini tarts you got out of this recipe? Thanks & 5 forks
brianna
in loved it
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Great recipe that makes a beautiful presentation!
rosemaryblue
in CollegeTown loved it
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