Berry Tart with Lime Glaze

By srumbel

Last year, I finally tackled something I’ve wanted to do for a very long time. I made a fruit tart. I’ve always been intimidated by it–I guess because it looks so incredibly fancy. Little did I realize that it’s so crazy easy to make! I made this berry tart with lime glaze as our “dessert” for our Christmas morning brunch. It was a hit and to be honest I don’t think I really needed to make anything else because everyone would have been content nibbling on this tart. The only part of the tart that you bake is the actual shell of the tart. The cream cheese filling is amazing and even better it’s no bake. The most time consuming part of it is cutting the fruit. If your a perfectionist and want all of your strawberries around the same size you’ll only be using a few pieces from each berry. The ends are perfect to use in a fruit salad or eat as a snack. After I made the tart I then prepped my fruit salad. It worked out perfect. What makes this tart complete is the lime glaze that your brush on top of the fruit. It’s delicious and brings a whole other dimensions to this tart that I don’t think would have been possible had the glaze been left off. You’ll have a lot of glaze leftover. I ended up throwing it away–I couldn’t figure out what else to use it on. But if you end up making this tart and can figure out what else it goes well with please leave me a comment below. I made my tart the day before our brunch. I didn’t feel that it looked as “pretty” the next day because the berries started to bleed on the tart. So if your conscious about the way your tart looks bake the tart shell and fill it with cream cheese filling the day before and then top the tart with fruit and glaze the day your going to serve it.
from katiescucina.com

Ingredients

• Crust:
• 1/2 cup confectioners' sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 sticks unsalted butter, softened and sliced
• Filling:
• 2 - 8 oz. packages cream cheese, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• Topping:
• Fresh strawberries, blueberries, raspberries, and blackberries
• Glaze:
• 1 - 6 oz. can frozen limeade concentrate, thawed
• 2 tablespoons cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar

Preparation

Step 1

Preheat the oven to 350 degrees F.
Combine confectioner's sugar, flour, and butter and process in a food processor until it forms a ball. Carefully remove the dough from the food processor and push the dough into a 12-inch tart pan (with a removable bottom). Make sure you press the dough fully into the indentations in the sides and ally he way up to the top of the pan. Make sure the crust is even.
Bake for 30 minutes. *At the 15 minute mark check to make sure the crust has not dropped on the sides. If it has carefully push the crust back to the edges using the back of a spoon. Remove from the oven and let cool.
While the crust is baking begging working on the glaze. Combine the thawed limeade, cornstarch, lime juice, and sugar in a small saucepan. Cook over medium heat until clear and thick, about 2 minutes. Remove from heat and let cool.
Using a stand mixer with a paddle attachment, beat the cream cheese, sugar, and vanilla together until smooth (about 2 minutes).
Spread the cream cheese mixture over the cooled tart crust.
Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. Then line with blueberries, raspberries and another layer of strawberries. Place blackberries in the center.
Once the berries are arranged use a pastry brush, and lightly glaze the entire tart.
Refrigerate tart and remove 15 minutes before serving.