Kind of a Fruit Pizza
Aug. 1st, 2007 10:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchWhat a surprise.... another birthday. She wanted something "light and fruity", and since I already did a strawberry shortcake a few weeks ago, I decided to do a fruit tart.
The recipe calls for a 12" tart pan, but I only had a 12.5" tart pan. You wouldn't think that 1/2 an inch would make all that much difference, but it meant that the tart was just a little too big for every single method I have for carrying baked goods (Tupperware cake carrier, bakery boxes, etc...). Luckily, there is a pizza place near by.
Recipe from the Food Network
Fresh Fruit Tart
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
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°F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. Using a 12-inch tart pan with a removable bottom ( to make life easier, coat with bakers spray and use a parchment circle), with your fingers, press the dough into pan taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 13 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 (I highly recommend using an egg slicer for this... makes perfectly even slices). 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.
The recipe calls for a 12" tart pan, but I only had a 12.5" tart pan. You wouldn't think that 1/2 an inch would make all that much difference, but it meant that the tart was just a little too big for every single method I have for carrying baked goods (Tupperware cake carrier, bakery boxes, etc...). Luckily, there is a pizza place near by.
Recipe from the Food Network
Fresh Fruit Tart
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
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°F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. Using a 12-inch tart pan with a removable bottom ( to make life easier, coat with bakers spray and use a parchment circle), with your fingers, press the dough into pan taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 13 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 (I highly recommend using an egg slicer for this... makes perfectly even slices). 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.