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Fresh Fruit Tart  
     
From Junior League of Tucson, Purple Sage Cookbook

Prep time: 45 minutes plus chilling time
Yield: 10-12 servings

Crust:
1 cup ground walnuts
8 tablespoons butter, softened
3 tablespoons sugar
1 cups flour
1 egg yolk
teaspoon vanilla
Cream Cheese Layer:
1- 8-ounce package creme cheese, softened
4 tablespoons sugar
1 egg
teaspoon vanilla
teaspoon lemon juice
Fruit:
2 large peaches, sliced
2 kiwi, sliced
cup blueberries

Glaze:
1 package unflavored gelatin
2 tablespoons black raspberry liqueur
110 ounce jar red currant jelly

In a bowl, mix all crust ingredients together.
Chill.
Press into 13-inch tart pan.
Bake at 350F until crust begins to brown, about 20 minutes.
Cool on wire rack.
Cream together all cream cheese layer ingredients.
Spread over crust.
Arrange fruit in an attractive pattern on cream cheese layer.
In small saucepan, combine gelatin and liqueur. Let soften 1 minute.
Add jelly and stir over low heat until smooth.
Remove from heat and cool slightly.
Spoon half of glaze over fruit. Reserve remainder for another use.
Refrigerate tart for 1 hour before serving.
 
 
 
 
 
     
     
     
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