Company for dinner? Want an easy, foolproof, dessert that most will LOVE? This is my standby summer fruit tart.
My delightful Godson, Casey and his girlfriend, Sarah, are visiting! We have been relaxing in the pool, sipping cocktails, and eating well.
Dessert was the hit of last night's dinner, though everything else was also enjoyed.
With each bite, Sarah would smile and say, "I'm SO happy right now!" Casey and Sarah decided to "be happy" again with fruit tart for BREAKFAST this morning!
Our patio dinner included chicken Saltimbocca, zucchini, risotto and watermelon salad.
Here is the tart recipe:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping: Fresh strawberries, blackberries, blueberries, raspberries, peaches, or whatever fruit is in season.
Glaze: 1/2 can frozen limeade concentrate 1 T cornstarch 1 tablespoon fresh lime juice 2-3 T granulated sugar
(Enough glaze for one 12" tart)
Preheat the oven to 350 degrees F.
For the 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, 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.
Cut fruit and arrange attractively on top of tart.
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan 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.
Keep the tart in the refrigerator. Remove about 10 minutes before serving.