Fresh Fruit Tart

This tart has made me into such a prideful jerk. During the whole drive to Ethan's parent's house for Easter festivities, I kept opening the box to look at it. And when Ethan said, "It looks like you bought it at a bakery." I said, "I know."

So if you want something to gloat over, make this.



For the crust:
1/2 cup powdered sugar
1 1/2 cups flour
3/4 cup butter, softened and sliced

For the filling:
1 8 oz package cream cheese, softened
1/2 cup sugar
1 tsp pure vanilla extract

For the topping:
Fresh strawberries slices, kiwi slices, raspberries, blackberries

For the glaze:
1 6 oz can frozen limeade concentrate, thawed
1 Tbsp cornstarch
1 Tbsp fresh lime juice
1/4 cup sugar

Set the oven to 350 degrees.

For the crust:
In a food processor, combine the powdered 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. Arrange the strawberries around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries and then another circle of kiwis. Cluster the raspberries and blackberries 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. Remove outer ring and slice into 8 wedges.

Yields 8 servings.