Fresh Fruit Tart

Ingredients

Crust:

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

Filling:

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

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

• 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

Directions

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.

Cinnamon Swirl Coffee Cake

Ingredients

1 box of yellow cake (ex. Duncan Hines Moist Deluxe Butter Recipe Golden Cake mix)
whatever ingredients the box instructs to make the cake

Topping/Swirl Ingredients

2 sticks cold butter
2 1/4 cups flour
1 1/2 Tbsp cinnamon
1 cup brown sugar, packed
3/4 cup sugar
1/2 tsp nutmeg

Directions:

Preheat Oven 375°F

Whip up cake batter according to box directions and set aside. In a separate bowl, combine flour, cinnamon, brown sugar, sugar, and nutmeg. Cut in butter until crumbly.

In a buttered and floured sheet pan, pour half of the cake batter and spread out evenly. Top with half of the crumb mixture. Pour remaining batter on top of crumb mixture evenly then top with the remainder of the crumb mixture.

Bake in the oven for 30-45 mins depending on the size of your pan and how quickly your oven cooks. Test cake after 30 minutes by sticking a toothpick or strand of uncooked spaghetti in the center, if it comes out clean you are done. Cake may be slightly wiggly in the center when you remove it from the oven, this is perfectly alright, so long as the toothpick comes out clean your cake is done. It will finish setting up while it rests and cools off.

Allow to cool and enjoy!