This is the dessert I made for my son's fiance' birthday last week. I also made the second version for Thanksgiving. This really is an easy dessert to make and only involves the cooking of the crust. You could use any fruit you like and best of all this would be great when those fruits are in season. It's such a refreshing treat.
Sure hope you try it.
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
Fresh strawberries, kiwi slices, blueberries, raspberries
1/2 cupUnsweetened apple juice
1 TBL corn starch
DirectionsPreheat 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.
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 in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the glaze: Combine the apple juice, cornstarch, 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 15 minutes before serving. Slice into wedges
I also made a strawberry pineapple one for Thanksgiving, that also was a "big" hit.