Open fruit pie

Ingredients:

Cake

• 0.5 cup powdered sugar
• 1.5 cups premium flour
• 165g unsalted butter, softened and thinly sliced

Filling

• 220 g cream cheese, softened
• 0.5 cup granulated sugar
• 1 tsp vanilla extract

Topping

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze

• 1 can (170 g) frozen limeade concentrate, thawed
• 1 tbsp cornstarch
• 1 tbsp freshly squeezed lime juice
• 1/4 cup granulated sugar
• Whipped cream, for serving

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   In a food processor, combine the sugar, flour, and butter and pulse until the mixture forms a ball. Pour the batter into a 12-inch (30 cm) loose-bottomed tart pan and use your fingers to smooth the batter into the bottom, sides, and corners. The base should be smooth. Bake for 10-12 minutes, until golden brown. Set aside to cool.
3. Filling and topping:
   
   Beat the cream cheese with sugar and vanilla extract until smooth. Spoon the filling onto the cooled crust and spread it out. Slice the strawberries into 0.5 cm thick slices and arrange them along the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling any empty spaces with blueberries. Place a mound of raspberries in the center of the tart.
4. Glaze:
   
   In a small saucepan, combine the limeade, cornstarch, lime juice, and sugar and cook over medium heat until thick and translucent, about 2 minutes. Let cool. Using a pastry brush, spread the glaze over the entire tart. You won't need all the glaze.
5. Place the tart in the refrigerator to set. Remove from the refrigerator about 15 minutes before serving. Cut into 8 slices and serve with a dollop of whipped cream.