Clear Fruit Glaze

Fruit on desserts need a glaze to keep them fresh and pretty. I gave a recipe for a glaze earlier (see here). I found a better one that's easier to make and utilizes things you more likely have around the home.

Ingredients:

1/2 cup sugar
2 tablespoons cornstarch
1 cup lemonade

Directions:
Bring the sugar and 1/2 cup juice to a boil. Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.

Note: You can use any kind of fruit juice instead of lemonade, but lemonade will give you the most translucent appearance. 

Oh and if you want to make mini fruit tarts, follow my fruit tart recipe except bake the crust in cupcake holders:

How cute is that? 

Pipe on some cream cheese filling, top with fruit, glaze it up and you got yourself a fancy pants dessert. 

Day 1: The Fruit Tart

Here's how it's done...

Ingredients:
Crust:
1/2 cup confectioners' sugar
3 cups all-purpose flour
1/2 stick of butter
1/2 cup oil
Cooking spray
12 in. round parchment paper or flour

Filling:
2 (8 oz.) packs of cream cheese
SUGAR
2 teaspoons vanilla extract

Toppings:
Any fruit you want! (I personally like berries, mangoes, and kiwi on my tarts)

Glaze:
1 (6 oz.) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar

Directions:
Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar and flour. Next add the butter and pulse. Then add the oil and process until you have a firm dough.

Baking the crust: Prep your pan with cooking spray and parchment paper or spray and flour the pan. With your fingers, press the dough into pan. By the way, if you don't have a fancy tart pan (because I know I don't...although I should because I make so many fruit tarts that my name should be fruity...I think a trip to Williams-Sonoma is in order), you can use a deep dish pizza pan instead. Mold the edges so that they are about a 1/2 in. higher. Next, take a fork and poke holes all over the bottom of the crust for even baking. Bake for 12-15 minutes or until it is a light golden color.

For the filling and topping: Mix the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut some fruit slices and arrange them however you feel like. 

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, lightly glaze the entire tart. Note, you will NOT use all of the glaze so make sure to save it, keep it stored in the fridge...it will last a long time :)