This elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. —Denise Nakamoto, Elk Grove, California
Ingredients
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon orange extract
- 1/8 teaspoon vanilla extract
- 1 cup all-purpose flour
- filling:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon lemon juice
- syrup:
- 2 tablespoons water
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons red raspberry or strawberry preserves
- 1/8 teaspoon lemon juice
- topping:
- 3/4 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 2 medium kiwifruit, peeled and sliced
Directions
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
- For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes.
- Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
- Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.
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