Fresh Fruit Tart
- 6 tablespoons butter, softened
- 1/4 cup
- 1 cup all-purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons lemon juice
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons
- 2 tablespoons milk
- 2 cups assorted fresh berries or assorted fresh fruit
- 2 tablespoons
- 1-1/2 teaspoons cornstarch
- 1/3 cup apricot nectar
- 2 teaspoons lemon juice
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425u0b0 for 9-11 minutes or until golden brown. Cool completely on wire rack.
- For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze.
- For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.
butter, flour, cornmeal, lemon juice, cream cheese, milk, fresh berries, cornstarch, apricot nectar, lemon juice
Taken from www.tasteofhome.com/recipes/fresh-fruit-tart/ (may not work)