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Wednesday, April 11, 2012

Fresh Fruit Tart

I honestly don't know why I don't make this more often. Wait, yes I do...because I would eat it non-stop.

I had this first at my Aunt Judy's. She said it was a Paula Dean recipe. I changed the crust around a bit because a few sticks of butter was too much and used my lemon bar crust instead.

You can use any kind of fruit you want and bonus...Claire was able to do all the assembly. AND, it's also pretty, so it's a nice thing to bring to a party or a pot luck picnic.

What you'll need:

1/2 C Powdered Sugar
3/4 C chilled Butter sliced into tiny pieces
1 1/2 C Flour
8 oz Cream Cheese
3/4 C Sugar
1 t Vanilla
6 oz Limeade frozen concentrate
1 T Cornstarch
1 T fresh Lime juice

Put limeade, cornstarch, 1/4 C sugar and lime juice in a small pan over medium heat and cook until it is thickened. Takes a couple of minutes and if you use a whisk, you won't get lumps. Set aside to cool.

Mix powdered sugar and flour. Mix in butter. It's easiest to use two forks and kind of chop the butter into the dry ingredients. It looks a bit crumbly. I like to use a cookie sheet with an edge that is just a bit bigger than a 13x9 and press crust into pan or if you wanna get really fancy, use a tart pan. Bake at 350 for about 10-12 minutes until it's a very light brown. Remove from oven and allow to cool.


Mix cream cheese, 1/2 C sugar and vanilla together and spread over cooled crust.

Top with sliced fruit and berries.

Brush glaze over top (you'll have some extra, don't fret) and allow to chill a couple of hours. Cut and serve. YUMMY!

The crust is kind of crumbly. When it looks like this, press into your cookie sheet with edge.
Cooked and ready for topping
I added an extra teaspoon of vanilla so the color is a little off
After you frost and before you put fruit down, draw you "cut" lines with a tooth pick. It's easier for the kids to decorate and you won't cut any fruit in half so it will be prettier.
Brush on glaze and you're good to go

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