Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 264
  • Fat:
  • 16 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 191 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Festive Fruit Tart

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"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.

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: 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 mixing 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 small microwave-safe bowl, 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.


  • Re: Festive Fruit Tart

    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!

    cruzette
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