August nights are no longer warm, and I know summer is ending. I would like to say that I am ready for fall, but I am not. The day after tomorrow I will be getting in my car with my best friend Whitney and driving to Bellingham, Washington where I go to school. My mom is selling our house and moving to Seattle this month and so I have to say goodbye to the house that I spent my high school years in. We are all very sad, however it will be nice to have everyone closer. It’s kind of funny how I left Montana to get away and a year later my whole family is following me to Washington.
I brought my tart pan home for the summer specifically so that I could make this tart. It is adapted from Paula Deen on the Food Network, however I have tweaked it so many times I wouldn’t consider it hers anymore. The buttery crust tastes like a shortbread and it pairs so well with the sweet and creamy filling. The fresh fruit and lime juice cuts the butter with their tang and you have yourself a killer tart.
Serves 8/Paula Deen
- 1/2 cup confectioners sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks unsalted butter, softened and sliced
- 1 8-ounce package cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, kiwi slices, blueberries and raspberries
- Juice of 1/2 of a lime
Preheat oven to 350 degrees. For the crust, combine the confectioners sugar, flour and butter in a food processor 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 or until very 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. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use the kiwi slices. Add another circle of strawberries, filling any spaces with blueberries. Cluster the raspberries in the center of the tart and then squeeze the lime juice evenly over the top of the tart. (Or if you are like me and hate directions, just put the fruit on the top however you would like. It always looks beautiful and never fails at tasting amazing.)