Fresh Fruit Tart

As far as tarts go, this one is a whiz to put together and delicious too. A simple shortbread crust is filled with a yummy cream cheese mixture and topped with slices of fresh fruit. 

Confectioners' sugar, butter and flour are pulsed together until moistened then pressed into a fluted tart pan. I added vanilla and cinnamon to mine to give it a little kick, but it's tasty either way. The cream cheese filling comes together quickly in a mixture and is slightly tangy and pairs well with the cookie crust and fruit. 

You can use any fruit you like or whatever is in season. Once you have your fruit assembled on the custard, brush it with a glaze and you've got a gorgeous and delicious dessert.

Slice - Serve - 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
1/2 tsp vanilla

pinch of cinnamon

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar*
1 teaspoon vanilla extract
1/4 teaspoon almond extract

pinch of salt

Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries, peaches, grapes...

Glaze:
Honey

Directions
Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, butter, vanilla and cinnamon and process until the mixture forms a ball. With your fingers, press the dough into a 11-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 very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, almond extract and vanilla together until smooth. Spread over the cooled crust. 

Cut desired fruit into slices and arrange in a circle pattern on custard.

For the glaze: Heat honey in a small bowl in the microwave until runny. Cool slightly.  Brush over fruit.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. 

* I used a tablespoon of brown sugar in both the crust and cream cheese filling in place of part of the sugar called for. I thought it gave the crust a nice flavor and also worked well in the filling. 

* A very small pinch of cinnamon lent a warm note to the crust and I thought it was really tasty. 

Oatmeal White Chocolate Cherry Cookies

The full description: Oatmeal White Chocolate Cherry Cookies with a Cinnamon Glaze.  That's a mouth full!

These cookies are just scrumptious! They're soft, spicy and packed with cherries and white chocolate. It's a great combination of flavors. The cinnamon glaze was my four year old daughters idea. No matter what I'm baking, her first question is always, Are you going to frost that?. So I thought, why not? I decided to make a cinnamon glaze that I drizzled over the top and that was the perfect final touch. 


I brought these to a few different gathering and everyone loved them! Got many comments on the cinnamon glaze. Sometimes it's advantageous to have a kids perspective! 


This is a great cookie. Enjoy responsibly.


Oatmeal White Chocolate Cherry Cookies
1 cup butter, softened

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon ground cinnamon

1/4 teaspoon salt

3 cups old fashioned oats

1 cup dried cherries

1 cup white chocolate chips 

Heat oven to 350°F.

In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, cherries and chocolate; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.Cool completely. Store tightly covered.

Cinnamon Glaze
For the glaze I just whisked together powdered sugar, cinnamon, vanilla and milk. I made different sized batches of cookies for each party I took them too, so I eyeballed the amounts.