Tropical Fruit Tart

Name: Tropical Fruit Tart
Yield: Serves 8
Ingredients: 1 refrigerated pie crust (half of 15-ounce package), room temperature; 1 teaspoon all purpose flour; 1 8-ounce package cream cheese, room temperature; 1/4 cup sugar; 1/4 cup whipping cream; 1 tablespoon fresh lemon juice; 3/4 teaspoon vanilla extract; 1/2 small pineapple, peeled, halved, cored, thinly sliced; 3 kiwis, peeled, thinly sliced; 1 large mango, peeled, thinly sliced; 2 tablespoons apricot preserves

August 20, 2004

You can use whatever fruit you have on hand for this quick, pretty dessert.

Recipe information

Yield
Serves 8

Ingredients

refrigerated pie crust (half of 15-ounce package), room temperature

teaspoon all purpose flour

8-ounce package cream cheese, room temperature

/4 cup sugar

/4 cup whipping cream

tablespoon fresh lemon juice

/4 teaspoon vanilla extract

/2 small pineapple, peeled, halved, cored, thinly sliced

kiwis, peeled, thinly sliced

large mango, peeled, thinly sliced

tablespoons apricot preserves

Need to make a substitution?

Preparation

Step 1
Preheat oven to 425°F. Unfold crust.
Step 2
Using wet fingertips, press together any cracks to seal. Rub crust with flour. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
Step 3
Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
Step 4
Arrange pineapple, kiwis and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes