About the crazy.....

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GA, United States
Just a southern gal from Georgia who has a real problem with baking. And by problem I mean, I can't help myself! :D I am married to the love of my life, he puts up with me so well! I am mother to the most adorable, yet tough little boy. And mother to a most beautiful full of attitude, little girl. I can't forget about our 4-legged family members! Our terrier Lucy, Our Great Dane Milo, our mutty mutt Ellie and our cats Abbey and Sammy! I LOVE to bake and I am trying to start up my own cupcakery. I love vintage anything! My blog started out as a blog for my cupcakes, now it has turned into an everyday into the life of "ME" blog. Life is not perfect and wonderful all the time, you will hear me gripe, bahahaha, it isn't all cupcakes. Just a heads up per say. :D Hope your reading experience is enjoyable! And please be sure to comment, follow, and grab my button!

Tuesday, May 11, 2010

Strawberry Season

Spring is the season for the most delicious fruit ever! STRAWBERRIES. I found a recipe from Mrs. Paula Deen herself, for a delicious and refreshing fruit tart. I myself love tarts, especially in spring. Strawberries are the first fruits to pop up and ripen when it gets warm. The most fun I have had outdoors was at a strawberry patch, we left with a bushel of strawberries! Well I put the recipe below: so check it out and try it out!


  • 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.


Servings: 8 servings

Prep Time:

Cook Time: 14 min

Difficulty: Easy


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