Wednesday, May 18, 2011

Down Home Cookin' Recipe Link-Up!

I loved all the posts that were shared on our last link-up on Noble Motherhood---tons of encouragement and lots of wisdom to be shared. Thank you so much ladies for taking the time to share them! Today, I would like to do another topic related link up---this time on some delicious down-to-home-cooking recipes!

I'll go first. This is a favorite recipe at the Fuentes home right now and it is from Paula Deen. Don't you love her cooking? There are so many recipes I can't wait to try from her this summer, I am actually scheduling it into my summer projects so I won't forget to do it! Anyways, the crust on this tart is so deeelish! You have got to try it and it is perfect for summer. Whenever we make this it lasts oh, I would say, a nano second!

Here is the yummy fresh recipe:

Paula Deen's Fresh Fruit Tart



  • 1/2 cup confectioners' sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks unsalted butter, softened and sliced


  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract


  • Fresh strawberries, kiwi slices, blueberries, raspberries


  • 1 (6-ounce) can frozen limeade concentrate, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lime juice
  • 1/4 cup granulated sugar
  • Whipped cream, for garnish


Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

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, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.


Now we would love it if you shared a recipe!

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Lisa @ Stop and Smell the Chocolates said...

That recipes looks and sounds so delicious!! I love refreshingly yummy desserts like that!

Sarah : ) said...

My mom makes something kind of like that, but calls it a fruit pizza. She makes the crust out of Sugar cookie dough and only uses confectionary sugar mixed with creme cheese for the filling, and no glaze. but your version sounds so yummy. I may have to try it, and see if she notices the differences ;)

Anonymous said...

Can I mix the crust by hand? I don't have a food processor.

Mrs. June Fuentes said...

Dear Sarah,

That sounds easy---we don't always use the glaze and it still comes out delicious!


Yes, you can mix by hand! :)

Many blessings...

Stephanie said...

Oh yum :)

AwaydownSouth said...

I’m a little too late to link up with this, but I loved reading some of the recipes. I hope you do another down home cooking link up soon!


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