I haven’t posted in a while because I have been traveling over the past few weeks, but decided it was time to post something again.  Every year my family does a joint dinner, where we all cook a dish (appetizer, main, side/vegetable, dessert).  They are assigned randomly, but we do it so that you get all 4 before we go around again.  This year was the start of a new cycle and lo and behold, I drew dessert.  Not exactly my forte, as you notice, most of the desserts on here are courtesy of my sister.  But, if nothing else, I am up to a challenge.  So I couldn’t decide what to make (leaning between a creme caramel and fruit tart), but I kept coming back to a fruit tart and just decided to go for it. I got the recipe from here.  In the end I think it turned out pretty good and it looked pretty too, which is always a plus.

Ingredients:

• Quiche/tart pan with removable bottom
• 1/2 cup confectioners’ sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced
• 8oz package cream cheese, softened
• 3/4 cup granulated sugar, separated
• 1 tsp vanilla extract
• Fresh strawberries
• Fresh kiwi
• 1 can peaches
• 1 oz can frozen limeade concentrate, thawed
• 1 tbsp cornstarch
• 1 tbsp fresh lime juice

Directions

• For the crust, combine the confectioners’ sugar, flour, and butter in a food processor
• Press the dough into the tart pan filling the bottom and into the ridges, making sure it is as even as possible
• Bake at 350 degrees for 10-12 minutes until lightly brown
• Filling: Whip the cream cheese, 1/2 cup sugar, and vanilla together until smooth and even
• Spread the filling over the crust evenly
• Cut the strawberries and kiwi into thin slices
• Arrange the strawberries, kiwi, and peaches to your liking on the tart
• To make the glaze, combine the limeade, cornstarch, 1/4 cup sugar, and lime juice in a small saucepan over medium heat
• When it is clear and thick (stirring occasionally), let it cool for a minute or 2
• Brush the glaze over the tart and refrigerate until ready to serve