This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.
1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon lemon juice
1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice
1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced
1/2 cup of fresh blueberries
- In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
- For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
- Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
- Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.
- Yield: 16 servings.
Source: Denise Nakamoto of Elk Grove, California.