8ouncesmascarpone cheese(softened at room temperature)
½cuppowdered sugar
½lemon(juiced)
4-5strawberries(sliced)
1kiwi(peeled, sliced and halved)
¼cupmandarin oranges(drained)
¼cupblueberries
⅛cupraspberries
1tablespoonapricot jam ((or orange marmalade))
½teaspoonwater
Instructions
Preheat the oven to 350 degrees.
Slice the cookie dough into 22 even slices. Layer 16 of the slices over the bottom of a 9-inch tart pan. Cut the remaining 6 slices in half and arrange around the edge of the pan. Press the dough to seal the seams and form an even, solid crust.
Bake for 14-17 minutes until lightly golden brown. The center will look slightly underdone. Cool for 30 minutes.
Meanwhile, in a mixing bowl, combine the mascarpone cheese, powdered sugar, and lemon juice. Stir until well combined.
When the crust has cooled, spread the mascarpone frosting evenly over the bottom. Arrange the fruit on top.
To achieve the pictured look: Arrange the strawberries in a circle around the outside. Add blueberries in between the strawberries. Next, arrange a circle of kiwi slices. Add mandarin oranges between the kiwi slices and overlapping slightly. Finish the center with a circle of raspberries and a blueberry in the center.
In a small bowl, stir the jam and water together. Brush this mixture gently on the top of the fruit to give it a glossy finish. Slice and serve. Refrigerate leftovers for 2-3 days.