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Fresh Fruit Tart

Crust:
  • 1-1/2 c. all-purpose flour
  • 3/4 c. butter, softened
  • 1/2 c. confectioners' sugar
Filling:
  • 1-8oz. package cream cheese, softened
  • 1/2 c. sugar
  • 1 t. vanilla extract
Topping:
  • Strawberries
  • Kiwi Slices
  • Blackberries
  • Raspberries
  • Mandarin Oranges
Glaze:
  • 1-6oz. can frozen limeade concentrate, thawed
  • 1/4 c. sugar
  • 1 T. cornstarch
  • 1 T. fresh lime juice
  • Whipped cream, for garnish
Preheat oven to 350 degrees.  In a food processor, combine flour, butter, and confectioners' sugar, and process until the mixture forms a ball.  Press dough evenly into a 12-inch tart pan with a removal bottom, taking care to push the crust into the indentations in the sides.  Bake 10 to 12 minutes, until very lightly browned.  Set aside to cool.

Beat cream cheese, sugar, and vanilla together until smooth.  Spread over 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 and fill in any spaces with blackberries and mandarin oranges.  Cluster the raspberries in the center of the tart.

In a small saucepan, combine limeade, sugar, cornstarch, and lime juice, and cook over medium heat until clear and thick, about 2 minutes.  Let cool.  Brush glaze over fruit.  You will not use all of glaze.

Store in refrigerator.  Remove about 15 minutes before serving.  Slice into 8 wedges and serve with a dollop of whipped cream.

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