OK guys. Last one for recipe week. While I've spent the past few days sharing easy/healthy meals you can make at home, I just had to end with this "not-as-easy/not-as-healthy" dessert.  I'm sure you won't mind *wink*

This recipe of mine has actually become quite popular lately in the Pinterest World, almost becoming my number one source of traffic. I shared it years ago, back when my pictures were small and dark and I thought the only person who'd ever read my blog would be my mom (hi mom!) so I felt like it was time to share it again with a much more "pin-worthy" photo. 

Plus, it's summer so fruit is seriously cheap right now AND this makes the perfect dessert for your upcoming 4th of July cookout.
Makes 8 individual tarts or one large tart

WHAT YOU'LL NEED:
8 small tart pans or 1 large tart pan with removable bottom

FOR THE CRUST:
1/2 cup confectioners sugar
1 1/2 cups all-purpose unbleached flour
1 1/2 sticks of butter, softened and sliced

FOR THE FILLING:
1 (8oz) package of cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract

FOR THE FRUIT TOPPING:
Pictured: Strawberries (hulled), blackberries, blueberries & raspberries. I love to use kiwi as well when I'm not going for a blue & red color scheme.

FOR THE GLAZE:
1 6oz can of frozen limeade concentrate, thawed
1 tbls cornstarch
1 tbls fresh lime juice
1/4 cup granulated sugar


DIRECTIONS:
Preheat oven to 350 degrees

FOR THE CRUST:
1. Combine the confectioners sugar, flour, and butter in a standing mixer with the bread hook attached. Mix on medium speed until the dough forms a ball. OR use you a fork and hands to mix well and form into a ball.
2. Divide dough in half, and then in half again until you have 8 even balls of dough (about the size of a golf ball.)  IF YOU'RE MAKING ONE LARGE TART, OMIT THIS STEP.
3. Using your fingers, press the dough evenly into the pan(s), making sure you get into the side indentions as well. It should be thin, but not see-through. The dough will rise in the oven.
4. Bake in the oven for 10-15 minutes, until the edges are a light, golden brown.
5. Remove from oven and let cool. Carefully remove from pans by pushing up on the removable bottom.

FOR THE FILLING & TOPPING:
1. Beat together the cream cheese, granulated sugar, and vanilla extract until smooth.
2. Spread evenly into the cooled tart crusts and decorate with the fruit.

FOR THE GLAZE:
1. In a small saucepan, combine the limeade, cornstarch, lime juice, and sugar. Warm over medium heat on the stove until clear & thick. Stirring occasionally. This will only take a few minutes. Set aside to cool for 5 minutes or so.
2. With a pastry (or basting) brush, brush the glaze over the fruit and edges of the tart crust. Spread thin but try to cover everything. This will give your tart a great flavor as well as make it look pretty and shiny.
3. Refrigerate tarts until you are ready to eat. Enjoy!

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