A delectable summer dessert that takes about 20 minutes to whip up. So flaky, so delicate, so delicious!!!
Preheat oven to 350 degrees F.
Combine sugar, butter, and flour until it forms a ball. You could use a food processor, stand mixer, or hand mixer. You could also make it like a pie crust with a pastry blender or forks until it starts to combine, and then use your fingers to make a ball. Press dough into a 12- inch tart pan.
Bake for 10-12 minutes.
Filling and Topping:
Beat cream cheese, sugar, and vanilla until smooth. Pour and smooth over cooled crust.
Circle strawberries around the edge. The next concentric circle is kiwi. Fill the middle with blueberries. You could also use raspberries or blackberries.
Combine limeade, cornstarch, juice, and sugar in a saucepan. Bring to a boil over medium heat, cooking for approximately 2 minutes, or until the liquid becomes thick and clear. Let cool
With a pastry brush, glaze the entire tart. You will not use all of the glaze; I usually use about half.
Store the leftovers in the refrigerator. If you have any left...