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STEPS
INGREDIENTS
Gather supplies.

Gather supplies.

Crust Recipe-

Pre-heat oven to 350 degrees.

Pre-heat oven to 350 degrees.

Measure flour and powdered sugar.

Measure flour and powdered sugar.

Slice  butter.

Slice butter.

Place the flour,sugar,&butter in food processor. It will form small balls.

Place the flour,sugar,&butter in food processor. It will form small balls.

Like this\ud83d\udc46\ud83d\udc46

Like this👆👆

Press into a 12 in. Tart pan with a removal bottom.

Press into a 12 in. Tart pan with a removal bottom.

Put in oven and bake for 10-12 minutes.

Put in oven and bake for 10-12 minutes.

Filling Recipe-

Juice your line to measure 1 tablespoon.

Juice your line to measure 1 tablespoon.

Measure sugar and vanilla.

Measure sugar and vanilla.

Put sugar, vanilla, & cream cheese in a mixer and mix till smooth.

Put sugar, vanilla, & cream cheese in a mixer and mix till smooth.

Looks like this\ud83d\udc46\ud83d\udc46

Looks like this👆👆

The crust is done. Should like the one pictured.

The crust is done. Should like the one pictured.

Glaze Recipe-

Measure all glaze supplies.

Measure all glaze supplies.

Put all glaze supplies together in a medium  saucepan. Cook until it is thick and clear (picture will follow).

Put all glaze supplies together in a medium saucepan. Cook until it is thick and clear (picture will follow).

Finished product of glaze.

Finished product of glaze.

Arrange fruit anyway you like it!!

I hope you enjoy your fresh fruit tart. You can also have strawberries and blueberries and make a flag. The possibilities are endless.

If you have any questions, please ask in the comment area. Thanks for viewing this guide.

  • 1/2c Confectioners' sugar
  • 1/2c Flour
  • 1/2 Sticks unsalted butter, softened and sliced
  • For Filling-
  • 8.0oz Cream cheese, softened
  • 1/2c Sugar
  • 1.0tsp Vanilla extract
  • Fresh Strawberries,kiwi slices, blueberries,& raspberries
  • For Glaze-
  • 6.0oz Frozen limeade concentrate, thawed
  • 1.0Tbsp Cornstarch
  • 1.0Tbsp Fresh lime juice
  • 1/4c Sugar