Fruit Tart

Fruit Tart

Crust:
1/2 cup confectioners sugar
1 1/2 cups flour
1 1/2 sticks butter softened and sliced
Combine in food processor 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 at 350 degrees for 10-12 minutes until very lightly browned. Set aside to cool.

Filling: (I double this because I like more filling)
1 - 8 ounce package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Beat together until smooth. Spread over the cooled crust

Topping:
Fresh strawberries sliced, kiwi slices, blueberries, raspberries
arrange over the filling as you like. I also change the fruit around as I like, I use bananas, blackberries you can use whatever you like.

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

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, brush the glaze over the entire tart. You will not use all of the glaze. (If you mix the cornstarch and sugar together first it mixes in easier)
Keep the tart in the refrigerator. slice into wedges and serve with a dollop of whipped cream.