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Summer Fruit Tart
in Guest Recipe Book
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Servings: 8-10 |
Ingredients: ![]() Pastry for Single-Crust 9-Inch Pie or Tart (See Recipe For Classic American Single Pie Crust under My Recipe Book "Pastry" Recipe Category on this website) 1 package (8 ounces) cream cheese, softened 1/3 cup raspberry fruit spread 1/2 cup sliced peaches or nectarines* 1/3 cup sliced strawberries* 1/2 cup kiwifruit slices* 1/3 cup raspberries* 3 tablespoons apricot pourable fruit (**) 2 teaspoons raspberry-flavored liqueur (optional) (*) sliced bananas, plums or blueberries may be substituted. (**) 2 tablespoons apricot fruit spread combined with one tablespoon warm water may be substituted. |
Instructions: Preheat oven to 350 degrees F. Roll out pastry to 12-inch circle; place in 10-inch tart pan with removable bottom or 10-inch quiche dish. Prick bottom and sides of pastry with fork. Bake 18 to 20 minutes or until golden brown. Cool completely on wire rack. Combine softened cream cheese and fruit spread; mix well. Spread onto bottom of cooled pastry. Chill at least one hour. Just before serving, arrange fruit over cream cheese layer. Combine pourable fruit and liqueur, if desired; brush evenly over fruit. |
Source: Diana Baker Woodall |
Submitted By: DianasDesserts.com |
Date: February 2, 2002 |
Reviews
Reviewer: Bee G.
Rating:




Review:
everyone enjoyed the tart!!.... and so easy to put together. thank you so much for listing it online, Bee
Rating:





Review:
everyone enjoyed the tart!!.... and so easy to put together. thank you so much for listing it online, Bee