Diana's Desserts - www.dianasdesserts.com

Summer Fruit Tart

Servings: 8-10
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.


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
Date: February 2, 2002