Rainbow fruit tart

Shortbread layer:

  • 1 1/2 cups flour
  • 1 1/2 sticks butter, softened
  • 1/2 cup powdered sugar
  • Pinch salt

Beat all ingredients together to form a stiff dough that holds together when squeezed. Press into an even layer on a nonstick pizza pan. Bake at 350 degrees for 12–14 minutes, until lightly browned. Remove from oven and cool completely.

Cream cheese layer:

  • 1 8-oz package of cream cheese, softened
  • 1 tsp. vanilla extract
  • 1/2 cup granulated sugar

Beat together the ingredients for the cream cheese layer and spread onto the cooled crust.

Fruit layer:

  • 2-3 peaches, sliced
  • 6-8 strawberries, sliced or quartered
  • 2 kiwis, peeled and sliced
  • 1/3 cup blueberries
  • 1/4 cup peach preserves, heated and thinned with 1 tbsp water, if needed

Arrange the fruit in a single layer on top of the cream cheese layer, overlapping the fruit to cover as needed. I like to do concentric circles, starting with peaches on the outside, then strawberries, followed by kiwis, and blueberries in the center. Using a pastry brush, lightly brush the fruit with the preserves to give it a nice shine. Cut into wedges and serve.

Fruit salsa

  • About 2 cups of assorted diced fruit, such as peaches, mango, nectarine, or pineapple
  • About 2 cups assorted berries, such as diced strawberries or halved blackberries, raspberries, or blueberries 
  • 2 tbsp. sugar
  • Pinch salt
  • Cinnamon pita chips or graham crackers, for serving

To make the fruit salsa, simply combine the diced fruit in a bowl and toss with sugar and a pinch of salt. Serve with pita chips or cinnamon grahams.