Strawberry Tart

30Sep08

 

Fruit tarts have to be one of my favorite desserts; they remind me of the weeks I spent in France during high school.  Oh, those were the days….apple tarts, raspberry tarts, mixed fruit tarts….you can see where this is going.  A few weeks ago I had one of my med-school friends over to study and eat dinner and decided this tart would be easy to put together during study breaks.  This time I chose to only use strawberries and skip the glaze in turn drizzling melted chocolate over the top.  As always it lived up to my expectations!  Below I included the original recipe.  Enjoy!

 

Strawberry 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:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tablespoon cornstarch

1 tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

 

 

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: Combine 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. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

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

 

Adapted from Food Network

 

 

 

Filed under: Desserts, Tarts   |  1 Comment