Ingredients
1/2 cup butter, softened1/3 cup sugar1/2 teaspoon grated orange zest1/4 teaspoon orange extract1/8 teaspoon vanilla extract1 cup all-purpose flourFILLING:1 package (8 ounces) cream cheese, softened1/4 cup sugar1/2 teaspoon lemon juiceSYRUP:2 tablespoons water1-1/2 teaspoons sugar1-1/2 teaspoons red raspberry or strawberry preserves1/8 teaspoon lemon juiceTOPPING:3/4 cup fresh strawberries, sliced1/2 cup fresh raspberries1/2 cup fresh blueberries2 medium kiwifruit, peeled and sliced
Preparation
Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes.
Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.
