Festive Fruit Tart Recipe

Festive Fruit Tart Recipe
Photo by: Taste of Home
Rating

100% would make again

"Wow!" is what you'll hear when you serve this impressive dessert to company. "The tart is not only pretty, it's also easy to make," notes Nancy Adams of Hancock, New Hampshire.

This recipe is:

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  • 12 Servings
  • Prep: 30 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract, divided
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 medium ripe peach or nectarines, peeled and sliced
  • 2 tablespoons apricot preserves

Directions

  • Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
  • In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.
  • In a microwave, combine apricot preserves and remaining almond extract. Microwave, uncovered, on high for 20-30 seconds or until warm; brush over fruit. Store in the refrigerator. Yield: 12 servings.

Nutritional Analysis: 1 piece equals 264 calories, 16 g fat (8 g saturated fat), 27 mg cholesterol, 191 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Festive Fruit Tart published in Quick Cooking July/August 2004, p44

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Reviews for Festive Fruit Tart (1)

Festive Fruit Tart Recipe

Festive Fruit Tart

Tell us what you think of this recipe.
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Reviewed on Jul. 10, 2008 by cruzette

This was sooooo easy to make and it looked beautiful when I served it. I omitted the peach, nectarine and used raspberries, blueberries & strawberries. The strawberries were only in the center. The raspberries and blueberries look great together alternating each row.

It looked good and tasted even better! A keeper, in fact I'm making this dessert again tonight using grapes, raspberries & strawberries. The blue berries were too expensive this week!

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