What I'm Eating...

Um, believe me...most Wednesday mornings don't start out with a breakfast treat like this! My new assistant Bridget just started on Monday and surprised us with a lovely fruit tart this morning. During the interview process we immediately clicked when conversation turned to our love for cooking (she clearly has the baking + decorating thing down)! I love the thinly sliced curved mangoes and kiwis. GORGEOUS! And in case you were wondering...it tastes just as good as it looks! Bridget shared that the recipe was inspired by one of my favorite Food Network chefs - Mrs. Paula Deen! I think this recipe would be just perfect for an upcoming shower or brunch with girlfriends...enjoy!

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 (Bridget used fresh vanilla beans)
Topping: Fresh kiwi slices, blueberries, raspberries and mangoes
Glaze: 1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
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 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. Arrange the fruit however you'd like, starting with the outer edges of the crust and working your way in.
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 (may have leftover glaze).
Keep the tart in the refrigerator. Remove about 15 minutes before serving.