Ingredients
1/2 cup confectioner's sugar
1 1/2 cups all purpose flour
1 1/2 sticks softened and sliced unsalted butter
1 (8 oz) package softened cream cheese
1/2 cup plus 1/4 cup granulated sugar
1 teaspoon vanilla extract
For topping: fresh strawberries, kiwi slices, blueberries, and raspberries
Glaze
1 (6 oz) can thawed frozen limeade concentrate
1 tablespoon cornstarch
1 tablespoon fresh lime juice
Directions
Preheat oven to 350 °F.
For the crust: In a food processor, combine the confectioner’s 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 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 kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
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. You will not use all of the glaze. Save remaining glaze in a container to drizzle over top when served, if desired.