Fresh Fruit Tart....Perfect for Summer!

I've been making this Fresh Fruit Tart for years.  My Mom use to make a similar Fruit Tart years ago for special occasions, and I loved it so, it was fresh, delicious, and pretty, and never knew how easy it was to make   I found this recipe years ago from Paula Deen, and you all know how I enjoy Paula. 

 I like to make this Fresh Fruit Tart during the Summer months, especially for Fourth of July. The crust can be made in the food processor, but I don't have one, so I simply use a pastry blender or two knives to cut the butter into the sugar and flour. I like to use strawberries, blueberries, and kiwi, and of course top it off with fresh whipped cream.  This tart is made in a tart pan where the bottom can be removed, so easy for serving!


Try this recipe, you will Wow everyone, just don't tell them how easy it is to make. Enjoy!

Fresh Fruit Tart

Crust:
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, chilled and cubed

In a food processor add all the ingredients and pulse until crumbed and looks like little peas. OR do it by hand and use a pastry blender, cutting the butter into the flour and sugar until crumbled and looks like little peas.



Pastry Blender

Get a Tart Pan with a removable bottom, and press all the dough into the pan, up the sides evenly, then with a fork "dock" the crust with the fork all over the crust, do this so the crust doesn't "puff up".

Tart pan with removable bottom!

 

Pressing the dough into the Tart Pan!

Before baking chill the crust for 1/2 hour in the frig. Preheat the oven to 350 and bake the crust for about 10 - 12 minutes until lightly brown. Let Cool, do not remove from the tart pan, you can decorate the tart while the crust is in the tart pan.

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust

Topping:
Fresh strawberries, kiwi slices, blueberries
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.

Glaze:
1 jar of Strawberry Jam

In a microwave heat the jam for 20 seconds, and brush the jam on top of the fruit, making sure the whole tart is covered lightly with the jam. Refrigerate for 4 hours, or overnight. Remove the tart from the tart pan right before serving.  Put on a pretty platter, and serve with a dollop of Whipped Cream YUMMO!

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