03With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides.
04Pat until the crust is even.
05Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
06For the filling and topping:.
07Beat the cream cheese, sugar, and vanilla together until smooth.
08Spread over the cooled crust.
09Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust.
10For the next circle, use kiwi slices.
11Add another circle of strawberries, filling in any spaces with blueberries.
12Cluster the raspberries in the center of the tart.
13For the glaze:.
14Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.
15With a pastry brush, glaze the entire tart. You will not use all of the glaze.
16Keep the tart in the refrigerator.
17Remove about 15 minutes before serving.
18Slice into 8 wedges and serve with a dollop of whipped cream.