Cream Cheese Tart With Fresh Spring Fruit Recipe

Directions:

1. 1. To make crust: combine flour, salt and 1/3 cup sugar in a food processor. Add butter and pulse until mixture resembles coarse meal. Alternate vanilla and ice water, 1 tablespoon at a time, pulsing until moist.
2. 2. Gather dough into ball and flatten. Wrap dough in plastic wrap and refrigerate until firm enough to roll - about 1 hour.
3. 3. Preheat oven to 375 degree Fahrenheit. On a floured surface or parchment paper use a rolling pin to roll the dough until it is 12-inch round. Using an 11-inch dinner plate as guide, cut 11-inch round from dough with sharp knife. Discard trimmings.
4. 4. Transfer dough to large cookie sheet. Create fluted edge in dough by pinching edges of dough at regular intervals. Lift each pinched section with one fingertip to create a decorative edge. Refrigerate on cookie sheet about 10 minutes to firm dough slightly.
5. 5. Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet.
6. 6. To make cream cheese filling: in a bowl mix cream cheese, sour cream, 3 tablespoons confectioners' sugar until well blended. Spread cream cheese mixture on crust inside of flutes.
7. 7. To make topping: Layer berries, kiwi or other seasonal fruit on top of the cream cheese mixture. If the fruit you use is very tart, sprinkle with sugar or drizzle with a bit of honey.