The weather outside is HOT, to say the least. I’ve been looking for a recipe for a very light dessert and found one. This is absolutely fantastic, especially if you are counting calories. This tart is mostly made up of fruit, with just a thin layer of crust on the bottom.
The original recipe is by Paula Deen, but like always, I’ve put my spin on it. Here’s my version:
- 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, peaches (Any fruit you desire).
- Apricot jam, spoon a few tablespoons into a microwave safe bowl, heat in the microwave for a few seconds until it’s near liquid consistency, spread over the fruit with a pastry brush.
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.
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream (optional).