Wednesday, November 16, 2011

Katie's Short Bread Fruit Tart

Mix together:
1 1/2 cups flour
1/2 cup powdered sugar
1 1/2 sticks butter, softened and sliced
1 tsp vanilla extract.

Soften butter first and then add the flour and sugar. Mix until it forms a ball. Press into tart pan or two pie tins. (May also be used for cookies.)

Bake for ten minutes at 350 degrees. Do not over bake. It will continue cooking after it is removed from the oven.

1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 tsp fresh lemon juice

Spread filling onto cooked crust.
Add fresh fruit to decorate. Be sure to cover the entire top. Do not leave any filling visible.

This glaze will give your fruit tart/pizza a professional look.

Put one jar apricot preserves in a small sauce pan. Bring to boil. Strain to remove fruit lumps. While still hot, apply the glaze over the fruit with a pastry brush.

Keep tart refrigerated until ready to serve.

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