Pineapple-Apricot Cream Cheese Tart

• 1 (9 inch) refrigerated pie crusts
• 12 cup apricot, sun dried
• 1 (15 1/2 ounce) can pineapple, sliced in its own juice
• 1 (8 ounce) package cream cheese, softened
• 14 cup sugar
• 2 tablespoons candied ginger, chopped
• 8 pitted prunes
• 1 teaspoon cornstarch

1. Prepare crust as package directs.
2. Center crust in 9-inch removable bottom tart pan.
3. Fold down edges; pricking with fork.
4. Bake at 450 degrees for 10-12 minutes or until lightly browned.
5. Cool.
6. In a 1-quart saucepan, bring 1 1/2 cups water to a boil.
7. Add apricots.
8. Simmer 10 minutes uncovered; drain and cool.
9. Drain pineapple well, reserving 1/3 c of liquid.
10. Blend cream cheese with sugar and ginger.
11. Spread on crust.
12. Arrange fruit on top.
13. In a small saucepan, blend cornstarch with reserved pineapple juice.
14. Cook, stirring constantly, until thickened.
15. Brush over fruit.
16. Chill.

apricot, pineapple, cream cheese, sugar, candied ginger, prunes, cornstarch

Taken from www.food.com/recipe/pineapple-apricot-cream-cheese-tart-463929 (may not work)