This week both Target and Wal-Mart are having a special on fresh strawberries. The deal: 2 one-pound containers of strawberries for $5. At Target you can also get two 6-ounce containers of raspberries or blueberries for five bucks as well. The deals (and my daughter’s love of strawberries and blueberries) are what inspired me to share this next recipe.
If you are looking for a super simple and healthy dish to make for your Easter Sunday brunch this is the recipe for you. It is a cinch to make and as I mentioned earlier, even your pickiest pint-sized family members will gobble it up. In fact, my 3-year-old’s first introduction to kiwi fruit was compliments of this tart. She inhaled the piece my mother fed her and ever since then she has been a fan of kiwi (along with the other fresh fruit featured in this recipe).
The fruits listed below can be modified to fit your family’s tastes. My family happens to love berries, but you could easily substitute with plums, peaches, or apricots. The more colorful the better.
RAINBOW FRUIT TART
Ingredients for Crust:
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Ingredients for Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Ingredients for Topping:
Fresh strawberries, blueberries, raspberries, kiwi fruit (sliced)
Ingredients for Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Garnish:
Fresh whipped cream or Cool Whip
Directions:
Preheat the oven to 350 degrees.
For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms into 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. Press gently until the crust is even.
Bake for 10 to 12 minutes or until very lightly browned. Set aside to cool.
Combine the filling ingredients and spread over cooled crust. Next, carefully arrange fruit in a decorative pattern. I’ve done circles, stripes, and other patterns, but my family prefers when I arrange the fruit so it looks like a rainbow.
Finally, place glaze ingredients into a small saucepan and boil until the mixture thickens. Allow the glaze to cool for a few minutes before drizzling it over the completed fruit tart.
Garnish individual tart slices with fresh whipped cream or Cool Whip.
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