Instructions

1. Preheat oven to 350F degrees.
2. In a food processor fitted with the blade, combine powdered sugar, flour and salt; pulse to combine. Add butter and process until the mixture forms a ball about 30 seconds to 1 minute. With your fingers, press dough into a 12-inch tart pan with removable bottom, taking care to press the crust into the creases in the pan. Pat until the crust is even. Bake for about 15 minutes until very lightly browned. Remove from oven and set aside to cool.
3. In a small bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream so that it’s pretty firm. With a rubber spatula or wooden spoon, gently fold the crème fraîche into the whipped cream. Spread over the cooled crust.
4. Top tart with whatever fruit/berries you desire. I love berries and kiwi for this!
5. To make the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely before spooning or brushing the glaze evenly over the tart.
6. Keep the tart in the refrigerator until ready to serve.