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

1. 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.
2. 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.
3. 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)