Monday, August 30, 2010

Fruit Tart

6 tbsp butter, softened
1/4 cup sugar
1 cup flour
2 tbsp cornmeal
2 tbsp lemon juice

1 8 oz package cream cheese, softened
3 tbsp sugar
2 tbsp milk
2 cups mixed fresh berries or assorted fresh fruit

Fuit glaze:
1/3 cup apricot nectar
2 tbsp sugar
1-1/2 tsp cornstarch
2 tsp lemon juice

In a small bowl, cream butter and sugar. Beat in flour, cornmeal and lemon juice to form a dough. Press in bottom and up sides of a greased 9-in. tart pan with removable bottom. Bake at 425 for 9-11 min. or until golden brown. Cool completely.

For filling, beat 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 apricot nectar, sugar, and cornstarch. Cook, stirring until mixture thickens and boils. Remove from heat and stir in lemon juice. Cool; brush over fruit. Refrigerate for 1 hr prior to serving.

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