Fresh Fruit Tart

Ingredients
  • 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:
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1/2 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon orange zest
  • 1 pinch of salt
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: In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Keep the tart in the refrigerator. Remove about 15 minutes before serving.