Ingredients
Crust:
- ¾ Cup butter, room temperature
- ½ Cup powdered sugar (preferably organic for the improved flavor)
- 1 ½ Cup Heritage Whole Wheat Pastry Flour
- 2 tsp vanilla extract
Glaze:
- 1/2 Cup fruit juice or lemonade
- 1 tbsp cornstarch
- 1 tbsp lemon juice, fresh if possible
Spread:
- 8 oz cream cheese, room temperature
- 2 tsp vanilla extract
- 1/2 Cup sugar
Topping:
- Variety of mixed fruit/berries, whole or cut in small pieces
Instructions
- Heat oven to 350F
- In a large bowl cream butter until smooth. Slowly add powdered sugar mixing it all together.
- Add sifted flour a small amount at a time. Mix until it’s all incorporated.
- Add the vanilla and mix well
- Put the bowl in the freezer for about 15 minutes until it’s chilled all the way through.
- In the meantime, start preparing your glaze. In a medium saucepan over low heat, combine and cook the glaze ingredients until thick and smooth, stirring constantly. This takes 3-5 minutes.
- Set glaze aside to cool.
- Once the dough is chilled, line a baking sheet with parchment paper. Remove the bowl from the refrigerator and place the dough on the prepared baking sheet.
- Roll or press dough to ¼ inch thick. If the dough gets too soft, return it to the freezer for a couple minutes and continue.
- Bake the crust until golden brown, about 7-10 minutes. Don’t over-bake.
- Remove crust from the oven and cool.
- While the crust cools, prepare the spread.
- In a medium-sized bowl, blend cream cheese, vanilla and sugar until smooth.
- Spread over the cooled crust.
- Cut up fruit and arrange fruit over the top
- Pour or spoon glaze evenly over the fruit. Glaze amount is a personal preference. Use as much or as little as you like.
- Store in the refrigerator. It is more flavorful if brought to room temperature prior to serving.
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