2 cups of strawberries
1/4 or more blueberries
1/2 cup of raspberries or so
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup of apricot jelly or any light flavored jelly
2 tablespoons of water
Heat over medium high heat in a saucepan until liquefied and let it cool slightly before brushing on your fruit
Wash your fruit and cut your kiwis and strawberries. Dry with a paper towel and set aside
With a fork or in a blender food combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. Press the dough into a 12-inch tart pan with a removable bottom. Pat until the crust is even and press the dough on the sides as well. Bake for 10 to 12 minutes in the oven on 350 degrees until very lightly browned. Set aside to cool.
Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Decorate it with your fruit. Melt apricot jam and add it to give the fruit shine.