This fresh fruit tart, with a shortbread base and a key-lime spread, looks pretty any time of the year, but with its blueberries, strawberries and raspberries, it's especially festive and appropriate for Independence Day. Enjoy!
1 1/3 cup flour
1/3 cup packed brown sugar
2/3 cup butter, softened
Preheat oven to 400 degrees. Grease and flour a 12-inch tart pan.
Mix flour and brown sugar. Cut in butter until crumbly. Pour crumb mixture into pan. Press firmly and evenly against bottom and side of pan. Bake 10-15 minutes or until light brown.
Cool completely before proceeding.
1 can nonfat sweetened condensed milk
8 ounces lowfat cream cheese, softened
1 cup key-lime juice
Blend thoroughly the milk and cheese, then add the lime juice slowly until well blended. Spread to about an inch from the edge of the shortbread crust. It may look a little runny, but it will firm up as it chills. You may have an extra custard cup of the filling left over. Chill while preparing the fruit in the next step.
Putting it all together:
1 pint blueberries
1 pint red sweet cherries
4 very ripe strawberries
1 pint raspberries
(You will probably have fruit left over)
1 can of whipped cream
Wash all the fruit. Stem and cut the cherries in half, removing the pits. Cut a cone around the top of the strawberries and remove the green tops. Slice the strawberries vertically almost to the tip, then fan them out and place tip to tip in the middle. Surround the strawberries with a circle of blueberries. Surround the blueberries with a circle of cherry halves, cut side down. Surround the cherries with another circle of blueberries. At the very edge of the shortbread, spray whip cream into rosettes and top each rosette with a raspberry, stem end down.