Open fruit pie

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 8

This luxurious summer tart is filled with fresh fruits and berries, and its vibrant appearance alone will lift your spirits. It's incredibly easy to make, as only the crust is baked. The filling is whipped from cream cheese frosting, sugar, and vanilla and spread onto the cooled crust. Decorate the surface of the tart with sliced kiwi, strawberries, blueberries, and raspberries, arranging the berries and fruit in a beautiful pattern. Then, top the tart with lime glaze and refrigerate the dessert to set. Serve with whipped cream and enjoy the juicy fruit paired with the delicate cream cheese frosting and crisp crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

0.5 cup powdered sugar
1.5 cups premium flour
165g unsalted butter, softened and thinly sliced

Filling

220 g cream cheese, softened
0.5 cup granulated sugar
1 tsp vanilla extract

Topping

Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze

1 can (170 g) frozen limeade concentrate, thawed
1 tbsp cornstarch
1 tbsp freshly squeezed lime juice
1/4 cup granulated sugar
Whipped cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lime lemonade, kiwi, strawberry, blueberry, raspberry, cream cheese, starch

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cake:

In a food processor, combine the sugar, flour, and butter and pulse until the mixture forms a ball. Pour the batter into a 12-inch (30 cm) loose-bottomed tart pan and use your fingers to smooth the batter into the bottom, sides, and corners. The base should be smooth. Bake for 10-12 minutes, until golden brown. Set aside to cool.

Filling and topping:

Beat the cream cheese with sugar and vanilla extract until smooth. Spoon the filling onto the cooled crust and spread it out. Slice the strawberries into 0.5 cm thick slices and arrange them along the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling any empty spaces with blueberries. Place a mound of raspberries in the center of the tart.
Glaze:

In a small saucepan, combine the limeade, cornstarch, lime juice, and sugar and cook over medium heat until thick and translucent, about 2 minutes. Let cool. Using a pastry brush, spread the glaze over the entire tart. You won't need all the glaze.
Place the tart in the refrigerator to set. Remove from the refrigerator about 15 minutes before serving. Cut into 8 slices and serve with a dollop of whipped cream.