Pineapple Apricot Cream Cheese Tart Recipe

• 1 (9 inch) refrigerated pie crust
• 1/2 c. Del Monte Sun Dry Apricots
• 1 (15 1/4 ounce.) can Del Monte sliced pineapple (in its own juice)
• 1 (8 ounce.) pkg. cream cheese, softened
• 1/4 c. sugar
• 2 tbsp. candied ginger, minced
• 8 Del Monte pitted prunes
• 1 teaspoon cornstarch

1. Prepare crust as package directs.
2. Center crust in 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan.
3. Fold down edge; prick with fork.
4. Bake at 450 degrees, 10 to 12 min or possibly till lightly browned; cold.
5. In 1-qt saucepan, bring 1 1/2 c. water to boil.
6. Add in apricots.
7. Simmer, uncovered, 10 min; drain and cold.
8. Drain pineapple well, reserving 1/3 c. liquid.
9. Blend cream cheese with sugar and ginger; spread on crust.
10. Arrange fruit on top as shown.
11. In small saucepan, blend cornstarch with reserved pineapple liquid.
12. Cook, stirring constantly, till thickened.
13. Brush over fruit.
14. Chill.
15. 8 servings.
16. Preparation and cook time: 35 min.
17. Refrigeratetime: 1 hour.

crust, del monte, del monte, cream cheese, sugar, candied ginger, del, cornstarch

Taken from cookeatshare.com/recipes/pineapple-apricot-cream-cheese-tart-1521 (may not work)