Mom's Fruit Tart

This recipe, like many of the others I'll be posting on this blog, is from my Mom! This is a great dessert for summer - just make sure your fruit is fresh! The recipe is a little involved, but the end result it totally worth it.


Crust
1/2 cup confectioners' sugar
1 1/2 cup all purpose flour
1 1/2 sticks unsalted butter


Preheat oven to 350 degrees. In a food processor, combine flour, butter, and confectioners' sugar. Process until mixture forms a ball. With your fingers (hands-on fun!), press the dough into an 11'' or 12'' tart pan with removable bottom, taking care to push the crust into the indentations in the sides of the pan. Pat until the crust is even. Bake for 10-12 minutes, until very lightly browned. Set aside to cool.


Filling
1 (8 oz.) package of cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla


Beat the cream cheese, sugar, and vanilla (with a mixer, not a processor) until smooth - about two minutes. Spread over the cooled crust, almost to the ruffled edge.


Topping
1 quart strawberries, rinsed, hulled, and sliced
2 kiwis, peeled and sliced
blueberries
1 container red raspberries


Cut the strawberries into 1/4 inch slices, using slices that are similarly sized (not outside slices) and arrange around the edge of the crust (points inward). For the next circle, use kiwi slices. Fill spaces with blueberries and cluster raspberries in the center.


Glaze
1 (6 oz.) can frozen limeade, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar


Combine limeade, cornstarch, lime juice, and sugar in a small saucepan. Cook over medium heat until thick and kind of clear - about two minutes. Let cool. With a pastry brush, gently paint the entire tart (except crust edge). You won't use all of the glaze.


Keep the tart in the refrigerator. Remove about fifteen minutes before serving and cut into wedges.