Fresh Fruit Tart

Total Time:
54 min
25 min
15 min
14 min
Yield:8 servings

1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Fresh strawberries, kiwi slices, blueberries, raspberries
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

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' 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. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries 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. Slice into 8 wedges and serve with a dollop of whipped cream.

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It’s easy, but it takes 20 minutes to cook so you have to take that into consideration. 
Here you go:
Turn on oven to 400 degrees.  Cut up a 1/2 cube of butter into pieces and put it in a 9x13 casserole dish.  (The recipe I have calls for 3/4 cube but seriously, I want to slow down artery clogging as much as possible and it still tastes great.
Put butter in the oven to melt while the oven heats up and you mix the ingredients.  Be sure to check on it so it doesn’t burn.
In a bowl, beat six eggs.
Add 1 c. flour gradually and mix ‘til smooth.
Add 1 c. milk and beat together ‘til kind of frothy.
Add 1/2 tsp. salt.
Take out melted butter from oven and pour mixture into the butter. 
Return to oven quickly and set the timer for 20 minutes.
It will puff up like nobody’s business.

After twenty minutes, take it out and serve with syrup, powdered sugar, strawberries, whatever.
Christy’s home-made granola
Mix together in a large bowl and set aside:
5 c. oats
1 c. malted milk powder or protein powder
1 c. coconut flakes
1 c. whole roasted almonds
1 c. pecan pieces
1 c. dried cherries and/or Craisins
1 c. dried apricots, diced
1/2 c. pepita or pumpkin seeds
1/2 c. roasted sunflower seeds (I didn’t have these so I didn’t use them)
1/4 c. flax seeds
Then mix in a saucepan:
1/4 c. packed brown sugar
1/2 c. coconut oil
1 c. honey
1 tsp. salt
2 tsp. vanilla
1 tsp. cinnamon
Heat until sugars are well dissolved but not boiling:
Pour wet into dry ingredients and stir well.
Spread out on a cookie sheet and bake at 325 for 12 minutes.
Remove from oven, flip over by sections and bake for 10 more minutes.
Let it cool completely before removing from pan.
Store in air-tight container.  We didn’t refrigerate ours.
Serve with berries and yogurt…
…or just plain (that’s how I like it). 

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