1/3 Photos of Fresh Fruit Tart
This recipe is from Paula Deen. I was very impressed at how easy the whole recipe was to put together with spectacular results, especially the crust.
My Private Note
Units: US | Metric
- 118.29 ml confectioners' sugar
- 354.88 ml all-purpose flour
- 177.44 ml unsalted butter, softened and sliced
- 1Preheat the oven to 350 degrees Fahrenheit.
- 2For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball.
- 3With 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.
- 4Pat until the crust is even.
- 5Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
- 6For the filling and topping:.
- 7Beat the cream cheese, sugar, and vanilla together until smooth.
- 8Spread over the cooled crust.
- 9Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust.
- 10For the next circle, use kiwi slices.
- 11Add another circle of strawberries, filling in any spaces with blueberries.
- 12Cluster the raspberries in the center of the tart.
- 13For the glaze:.
- 14Combine 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.
- 15With a pastry brush, glaze the entire tart. You will not use all of the glaze.
- 16Keep the tart in the refrigerator.
- 17Remove about 15 minutes before serving.
- 18Slice into 8 wedges and serve with a dollop of whipped cream.
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Nutritional Facts for Fresh Fruit Tart
Serving Size: 1 (135 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 497.8
- Calories from Fat 244
- Total Fat 27.2 g
- Saturated Fat 16.4 g
- Cholesterol 76.9 mg
- Sodium 94.4 mg
- Total Carbohydrate 60.3 g
- Dietary Fiber 0.6 g
- Sugars 40.5 g
- Protein 4.3 g