I hope you have enjoyed all of the spring entertaining ideas I have been sharing with you this week. Today I am sharing the recipe for my spring fresh fruit tart. Whether you make one large tart, or individual mini tarts for your guests, this tart is simple to make and the presentation is beautiful every time!
1/2 cup confectioners’ sugar | 1 1/3 cups all-purpose flour | 1 stick unsalted butter, softened
1 tsp vanilla extract | 8 oz cream cheese, softened | 1/3 cup granulated sugar
your choice of strawberries, raspberries, blackberries, kiwi slices, or blueberries
1 can frozen lemonade concentrate, thawed | 1 T cornstarch | 1 T fresh lemon juice | 1/4 cup granulated sugar
Preheat the oven to 350 degrees F.
In a food processor, combine the crust ingredients and process until the mixture forms a ball. For individual tarts, divide the dough into equal parts and with your fingers, press the dough into mini tart pans (works best with a removable bottom). Pat until the crust is even. Bake for 8-10 minutes, until very lightly browned. Remove and set aside to cool.
Beat the cream cheese, sugar, and vanilla extract together until smooth. Spread over the cooled crust, and arrange the sliced fruit atop the tart in your desired pattern.
Combine the thawed lemonade, cornstarch, lemon juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool and wiith a pastry brush, apply the glaze over the entire tart.
Refrigerate the tart until about 15 minutes before serving.