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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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:
1. 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.
2. 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.
3. In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator. Yield: 12 servings.
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