Fresh Fruit Tart with Shortbread Crust
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|1 1/4 c||all purpose flour|
|3 Tbsp||powder sugar|
|1/2 c||butter, room temperature|
|1 (8oz.) oz||cream cheese, room temperature|
|1/4 c||granulated sugar|
|2 tsp||lemon juice|
|1/2 c||heavy cream|
|2 Tbsp||apple jelly|
|1||egg yolk goes in the crust|
Topping: assorted fruit such as sliced strawberries, peaches, nectarines, kiwi, seedless grapes, blueberries or raspberries.
HEAT oven to 350º F. Spray 9-inch pie plate with no-stick cooking spray. Combine flour, powdered sugar, salt, butter and egg yolk in large bowl. Blend with fork. Form dough into ball. Dust finger tips with flour. Press evenly into bottom and up sides of pie plate. Cover and chill 30 minutes. Prick crust with fork. Bake 12 to 15 minutes or until light golden brown. Cool.
BEAT cream cheese, granulated sugar, lemon juice and cream in large bowl, with electric mixer at medium high speed until smooth. Spread into cool pie shell.
ARRANGE fruit on top of filling in a decorative pattern up to 12 hours before serving. Stir together jelly and water. Brush over fruit. Cover and refrigerate 2 hours or until serving time.