TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min. + cooling
MAKES: 16 servings
Ingredients
1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon grated orange peel
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup King Arthur Unbleached All-Purpose Flour
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon lemon juice
SYRUP:
1/2 cup water
1 tablespoon sugar
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice
TOPPING:
1 pound fresh strawberries, sliced
1 cup fresh raspberries
2 medium kiwifruit, peeled and sliced
1/2 cup fresh blueberries
Directions
In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.
