Keeping with our thread of easy desserts for the hot weather, create a fruit tart just like you want it with some local fruit! Think it’s hard? Think again! You can use store bought crust and fillings, or make your own to do cream filling. A lot of the fun is arranging the fruit on top!
FOR THE TART SHELL:
One roll (approximately 16 ounces) sugar cookie dough or your recipe for sugar cookies
FOR THE NO-BAKE CHEESECAKE FILLING:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
FOR THE TOPPING:
6 ounces 177ml limeade concentrate, thawed
1 tablespoon cornstarch
1/4 cup sugar
Fresh fruit berries, etc
Preheat oven to 350°F. Spray a pie or tart pan with nonstick cooking spray
Press the cookie dough into the pan and up the sides. Bake for 12-16 minutes, or until baked through. Cool completely before removing from pan.
While the crust is baking baking, make the glaze so it has time to cool. In a small skillet or saucepan, add the concentrate, cornstarch, and sugar. Whisk to dissolve the cornstarch and sugar and cook until it boils and thickens, just a few minutes. Remove from heat to cool.
Once glaze and sugar crust are done and cooled, make the filling. Beat the cream cheese with sugar and vanilla until smooth using a hand or stand mixer.
Pour the filling into the cooled crust and then top with some fresh berries or other chopped fruit. Brush with the lime glaze.
Serve within 3 hours of topping with fruit. You can make all the components of this up to 24 hours ahead and assemble right before serving, if desired.
Note: there are many variations for a fruit tart – strawberry glaze from the grocery store, lemon curd filling available in a jar – it’s endless! Enjoy!