Monthly Feature
Gotta sweet tooth? Carrie has you covered!

This recipe is one of my favorites. It’s tasty and has a great presentation. Like all desserts, it’s great after dinner, but because it is light and fruity, it also makes a great dessert for brunches.

The taste: This is a great dessert to impress guests, as it looks as beautiful as it tastes. The crust is similar to a shortbread cookie. Buttery, flaky yumminess. Layer that with sweet cream cheese and fresh fruit and voila! The recipe calls for a limeade-based glaze which offers a nice hint of tartness.

The ease: The glaze is the only part of this recipe that seems troublesome. So, if you want to substitute a quick glaze to make your fruit shine, melt some apple or apricot jelly and brush it on top. You won’t get the little tang from the acidic lime, but it may be worth it for ease of preparation.

The fat-assness: It’s a Paula Deen recipe, people. There’s a fair amount of butter in the crust which probably more than offsets any of the semi-justifiable health benefits of the fruit. And, the danger with this desert is that it’s so light and delicious that it’s hard to eat just one piece. In fact, I guarantee that if you manage to have some left over, you’ll end up eating it for breakfast the next day.

The cleanup: 2 bowls, the tart pan and the pot for the glaze. The pot is a bit of a pain to clean up because of the stickiness factor, but other than that, it’s a breeze.

The verdict: This is straight-up delicious. It’s simple and elegant, perfect for parties, dinner guests, or just the fam. Trust me…make this once and it will become one of your go-to recipes too!

The variation: While this isn’t the wildest variation, changing out the fruit keeps this recipe interesting and customizable. In addition to the berries that I used this time, you could also use kiwi, mango, or even mandarin oranges. Also, this recipe can be used to make beautiful individual tarts. This takes a little more time and care, but it’s worth it when each guest gets their own dessert.

The tip: Don’t bother with the food processor to make the crust…just get in there with your hands. You may get a little messier, but washing your hands sure beats washing the food processor!



Stacy June 29, 2011 at 6:34 am

Oh my! Is that Carrie’s picture? So pretty! Looks better than Paula’s. Anything where you have to make crust scares me though. I’ll stick with my trifle made from cubed Sara Lee pound cake, cool whip, and strawberries and blueberries. Much easier, and you still get that 4th of July effect! Plus, it tastes perdy good too.

Sara June 29, 2011 at 3:31 pm

I can attest to the deliciousness of this dessert. I have never tried the recipe out myself, but I’ ve been lucky enough to have Carrie’s version several times. It tastes as good as it looks, and she always makes it look this good!! Now I’m hungry….

Comments are closed.