• Preheat oven to 350 degrees.
• In a stand mixer using the paddle attachment, beat the butter until creamy.
• Add powdered sugar and beat until combined.
• Add all-purpose flour and orange juice and beat until a soft dough forms.
• Scrape down sides of bowl and form into a ball.
• Refridgerate for at least 30 minutes (cold dough is easier to mold).
• Using your hands, press dough evenly in the tart and up into folds.
• Bake for 12-15 minutes, or until edges start to brown.
• Let cool for at least 15 minutes.

Summer Fruit Tart-Filling

• In a medium sized mixing bowl, beat cream cheese .
• Add granulated sugar and vanilla and beat until smooth.
• Spread filling over cooled tart crust.
• Spread raspberries. strawberries and blueberries over filling evenly.

Summer Fruit Tart-Glaze

• In a small pan over medium heat, combine the water, sugar and vanilla.
• Keep stiring until all the sugar is dissolved.
• In a small bowl, mix 3/4 tsp of cornstarch with 1 tbsp of water and stir until smooth.
• Add water and cornstarch to pan and over medium heat continue to stir until thickened.
• Let cool for 5 minutes.
• Using a silicone brush, brush glaze over fruit topping.
• Refrigerate for at least 1 hour.
• Cut, serve and enjoy!