Fresh Fruit Tart

Happy Memorial Day!!! Yay summer is OFFICIALLY here.  However, living in Arizona the heat and sun has made it feel like summer since the middle of April. You would think that since I was born and raised here that I would be used to the heat.  That I would be used to the fact that most years we see 100 degrees by the end of April.  That come the middle of May stepping outside means you start to sweat instantly.  That the only way to escape the heat is to stay inside where you have the comfort of the air conditioner.  That come July it is STILL 100 degrees at midnight. Like I said, you would think I’d be used to all of that, but I’m not. 

I have an extreme love/hate relationship with Arizona.  From November to March I LOVE this state, but come April to October, Arizona makes it extremely hard for me to love her.  The only thing that keeps my sanity is knowing that the cool weather is only about a two hour drive away.

Any ways.  I’ll stop my rambling and tell you about what I made.  My mother’s birthday was last weekend, and instead of making her a birthday cake, I made her a fresh fruit tart. 

My oh my was it delicious.  It was the perfect ending to a family bbq in honor of my mother.  This tart is oh so delicious. It’s the perfect summer treat.  Go. Make it. You’ll love me for it.

Like most fruit tarts, this recipe had a glaze, but I didn’t use it.  I think that the glazes take away from the flavor of the fresh fruit and add too much sugar.  Plus this specific glaze wasn’t very tasty.  However, if you do want to try it with the glaze then click here.

Fresh Fruit Tart

(Recipe from Paula Deen)

Ingredients:

Crust:

                        ½ cup powdered sugar

                        1 ½ cups all-purpose flour

                        1 ½ sticks unsalted butter, sliced and softened

            Filling:

                        1 - 8oz package of cream cheese, softened

                        ½ cup granulated sugar

                        1 teaspoon vanilla extract

                        2 teaspoons lime zest

            Toppings:

                        Strawberries

                        Raspberries

                        Blueberries

                        Kiwis

                        Whatever your heart desires

Directions:

Preheat the oven to 350F. In a food processor, combine the flour, powdered sugar, and butter until the mixture starts to pull away from the sides and form a ball.

Then dumb the dough into an 11inch tart pan (with a removable bottom).  Using your fingers, press the dough all along the bottom and along the sides of the tart pan.  Make it as even as possible so it cooks evenly in the oven.  Bake for 10-11 minutes; the crust should be a light brown when it is down. Set aside and let the crust cool.

While the crust is cooking you can prep all of your fruit.  Wash the berries, cut what needs to be cut, and get it ready for assembly.   

Then, using a mixer beat together the cream cheese, sugar, vanilla, and lime zest until it is smooth.  The filling should look fluffy and creamy.  Spoon the filling into the tart crust and spread evenly.

Then assemble your fruit tart however you would like.  Just make sure it looks pretty. :)

Once the tart is assembled place it in your fridge until 20 minutes before you are ready to serve it. Then eat it outside, on your porch, with the people you love the most.