Fruit Tart

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.

Crust:
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze
1/2 cupUnsweetened apple juice
1 TBL corn starch
1/4 sugar

Directions

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.
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 and serve with a dollop of whipped cream.

I also made a strawberry pineapple one for Thanksgiving, that also was a "big" hit.

 Thanks for taking time from you busy day to stop by.  Remember to always Find the time to Do All the things YOU L♥ve.
Donna

Apple Tart

Hi everyone, it's been a while since I've posted .....sorry about that, life just seems to get away from me at times. I have made several new items but my pictures were just awful. Didn't want to post them because they were not very appetizing looking. Will try them again after the holidays and hopefully get them posted.
I went to the library last week to get a few cook books on french pastry. I found the one book that had some awesome things in it. WELL I get home and start going through it looking for 2 recipes and Guess WHAT??? Some terrible person ripped the pages out. Can you imagine?????. I was so disappointed, they had ripped 7 recipes out of the book. I called the library to let them know so that they didn't think when I returned them it was me. I brought home 5 books and this recipe that follows is from one of them. It's Good Housekeeping's Illustrated Book of Desserts. Just love books that have pictures. :)
Printable recipe
You will need a 10 inch tart pan (removable bottom)
Ingredients:
shell
1 cup AP flour 5 TBL soft butter 2TBL sugar 1/8 tsp salt
2 TBL cold water
Filling:
6 medium golden delicious apples (about 2 lbs)
1 10-12 oz jar apricot preserves
1/4 cup sugar
1 tsp lemon juice

Dough:
combine all ingredients for shell and mix with fingertips just until blended. Add more water if need 1 tsp. at a time. Pat into tart pan, making sure to get it well pressed into the side to the rim. Refrigerate.

Filling: Peel and core 3 apples, cut into chunks. Take about 1/3 and put in blender with 1/4 cup water and puree. Add remaining apples 1/3 at a time and blend until smooth. Pour mixture into saucepan and add 1/3 cup apricot preserves and 2 TBL sugar. Cook on high heat to boiling. Reduce heat to medium, cook uncovered about 20 minutes until applesauce is very thick, stirring frequently..


Cut remaining apples into 1/8 inch slices, put in bowl and gentle toss with lemon juice and 2 TBL sugar.
Preheat oven 400F, fill tart shell with applesauce mix and then arrange apples on top. Bake for 45 minutes until apples are tender and slightly browned. Remove and cool on wire rack.
Take remaining preserves, heat to boiling, cook about 2 minutes or until thick. Brush top of tart. Serve.

Thanks for stopping by. Hope everyone has a Blessed Thanksgiving and please take the time to be Thankful for all you have, and Remember to find the time to do ALL the things you love. Oh PS please watch over my Grandson Josh and keep him safe. We will miss him soooooooooooo much this Thanksgiving. Love you Josh.