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By now you know that I’m not much for baking due to the fact that I pretty much stink at the whole process.  So you might think that I paid someone off to make the fruit tart I’m discussing today, but that would be wrong.  In fact, the tart pictured above was made by me, myself and I with very little fuss or muss.  And believe it or not, I even managed to keep the use of questionable language in check. 
This is the perfect time to make this little showstopper of a dessert – the berries are gorgeous and abundant and on sale.  The dough is nearly effortless, and the filling is made in the microwave.  I know!  When I say easy, I’m not fooling around.  And here’s a confession:  I’ve made this tart approximately fifteen times over the past few years and I’ve never bothered with the glazing step.

(Then again, I’ve never made it with bananas.  Don’t skip the glaze if you go the banana route.  Brown bananas would be unappealing.)   : )

Thinking ahead to the 4th:  choose strawberries, blueberries, raspberries and let some of the white filling show through … would that be gorgeous or what?

FRESH FRUIT TART
Serves: 10-12
SOURCE:  An Occasion to Gather: Milwaukee Entertains, by The Junior League of Milwaukee Copyright 2004.

CRUST:
3/4 c. butter, softened
1/2 c. powdered sugar
1 1/2 c. flour

FILLING:
10 oz. (1 2/3 c.) white chocolate chips
1/4 c. heavy cream (no substitutes)
8 oz. cream cheese, softened (Philadelphia Brand Cream Cheese is on sale)

Fresh fruit of choice (berries, kiwi, bananas, peaches), washed and sliced (Strawberries, Raspberries, Blueberries and Peaches are on sale)

GLAZE:
1/4 c. sugar
1 T. cornstarch
1/2 c. fresh pineapple juice
1/2 t. fresh lemon juice

Preheat oven to 325.

Beat the butter and powdered sugar in a mixing bowl until blended.  Add the flour and beat until smooth.  Pat the dough into the bottom and up the sides of a 12″ tart pan with a removable bottom.  Bake the crust for 20 – 25 minutes, or until it begins to turn light golden brown.  Set on a rack to cool.

Place the white chocolate chips and heavy cream in a microwave safe bowl.  Microwave for one minute; stir.  Microwave for an additional 30 seconds; stop to stir again.  Add the cream cheese and beat until blended and no lumps remain.  Spread filling into crust.

Arrange fresh fruit decoratively on top of the filling.

Place sugar and cornstarch in a small saucepan and mix well.  Stir in the pineapple juice and lemon juice.  Cook over medium heat until thickened, stirring constantly.  Drizzle the glaze all over the fruit to prevent browning.  Cover tart and chill until ready to serve.