Average Rating: 4.5TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min. + cooling
YIELD: 10 servings.Ingredients
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon orange extract
- 1/8 teaspoon vanilla extract
- 1 cup all-purpose flour
FILLING: - 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon lemon juice
SYRUP: - 2 tablespoons water
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons red raspberry or strawberry preserves
- 1/8 teaspoon lemon juice
TOPPING: - 3/4 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 2 medium kiwifruit, peeled and sliced
Instructions
- 1. Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
- 2. For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes.
- 3. Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
- 4. Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts
1 slice: 277 calories, 17g fat (10g saturated fat), 47mg cholesterol, 145mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 3g protein.