INGREDIENTS FOR CRUST:
3/4 cup unsalted butter (room temperature)
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
INGREDIENTS FOR FILLING:
8 ounces cream cheese softened and room temperature.
1/2 cup granulated sugar
1 teaspoon vanilla extract
FRUITS:
strawberries (sliced)
kiwi (sliced)
blueberries
fresh peaches (diced)
INGREDIENTS FOR THE LEMON GLAZE:
6 ounces frozen lemonade concentrate (thawed)
3 teaspoons cornstarch
1 tablespoon lemon juice
1/4 cup granulated sugar
Instructions
MAKE THE CRUST:
Heat the oven to 350 degrees Fahrenheit.
To make the crust, blend the butter, confectioners sugar, flour and mix well.
Firmly press the dough into a tart pan with a removable bottom. Make sure to press the dough into the edges of the sides well.
Bake in the oven for 12-14 minutes until slightly golden.
Remove from the oven and allow to completely cool.
MAKE THE FILLING:
Mix cream cheese, sugar, and vanilla and blend well using a hand mixer until creamy.
Spread the cream cheese frosting on the cooled tart crust.
MAKE THE GLAZE:
Add all of the glaze topping ingredients into a bowl and stir well with a whisk until everything is dissolved.
ASSEMBLE THE TART
Place the strawberries on the outer edge, filled by the kiwi, and finally the blueberries. Place a ring of peaches inside.
Use a brush to brush the glaze all over the fruit tart.
Slice and serve.
Save leftovers by covering with plastic wrap and storing in the fridge for up to 3 days or until the fruits start to become overripe.