Rough Start Fruit Tart

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Rough Start Fruit Tart

After a rough day, comfort may be found in a lovely dessert featuring fresh summer fruit.

Crust:

½ cup powdered sugar

1-1/2 cups flour

12 Tbsp. butter, softened

Filling:

4 oz. cream cheese, softened

8 oz. milk

1 tsp. orange zest

1 pkg. instant French vanilla pudding

Topping:

1/4 cup fresh blueberries

3 strawberries, sliced

4 kiwi, peeled and sliced

Glaze:

1/4 cup orange juice concentrate, thawed

1 tsp. cornstarch

1/2 tsp. orange zest

1-1/2 Tbsp. sugar

Heat oven to 350°F.

Combine powdered sugar, flour and butter in food processor fitted with steel blade.  Process until mixture forms a ball.  Press dough evenly into 12-inch tart pan with removable bottom.  Bake 18 to 20 minutes or until light brown.  Cool on wire rack.

Beat cream cheese until smooth.  Gradually beat in milk, then blend in zest and pudding mix.  Spread over cooled crust.

Arrange fruit decoratively over pudding mixture.

Combine orange juice concentrate, cornstarch, orange zest and sugar in small sauce pot.  Cook and stir over medium heat until thickened.  Cool.  Carefully brush glaze over fruit.