1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 1/2 (8oz) package cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
Fresh strawberries, kiwi slices, blueberries, blackberries, raspberries
1 (6oz) can frozen limeade concentrate, thawed
1 tbsp cornstarch
1 tbsp fresh lime juice
1/3 cup granulated sugar
Whipped cream, for garnish
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 (and/or arrange the fruits of your preference).
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 but if you do, that’s perfectly fine, too.
Keep the tart in the refrigerator until it’s totally cools down, about 20 minutes before serving. Slice into 8 wedges and serve with a dollop of yummy whipped cream.