FRESH FRUIT TART WITH SHORTBREAD CRUST

FRESH FRUIT TART WITH SHORTBREAD CRUST image

Yield 8

Number Of Ingredients 10

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1 C butter, softened (two sticks)
3/4 C powdered sugar
1/4 tsp salt
1 tbsp rosemary or lavender
2 C flour
8 oz cream cheese, room temperature
1/2 C powdered sugar
1 tsp vanilla extract
Fresh seasonal fruit (strawberries, kiwi, mango, blueberries, raspberries, peaches, plum - try to have 3 different fruits
3 tbsp apricot or grape jelly and 1 tbsp water

Steps:

In a mixing bowl, using an electric mixer, cream together the softened butter, sugar and salt. When well combined, add the flour and rosemary/lavender in two batches and mix on low speed until just combined. Do not over mix. The dough's consistency should be sticky to the touch, but manageable with floured hands. Spray tart mold with a baking spray. Press dough into a greased 9 - 10 inch tart mold with a removable bottom, use extra flour on your hands if the dough is too sticky. Start with the edges and then fill in the center. Use a spoon to smooth out dough. Prick dough with fork. Chill crust for 15 minutes in the freezer. Preheat oven to 425 and bake for 13-15 minutes until golden brown. Remove from ove and cool completely to room temperature. Mix together cream cheese, sugar and vanilla until smooth. Remove dough from tart mold and fill with cream filling. Arrange fruit nicely and coat fruit with appricot or grape glaze.