Shell
- 1 cup flour
- 1 T. sugar
- 6 T. butter
- 1 egg yolk
Mix ingredients together. Chill. Roll on waxed paper and fit into tart or pie tin. Prick all over and bake for 15 minutes in a 375 preheated oven.
Filling
- 3 oz. Cream cheese
- sour cream
Mix cream cheese and enough sour cream to get a spreadable consistency. Spread this on top of cooled shell
Topping
Peach/Raspberry
- 3 peaches
- ½ pint raspberries
- 2 T. cornstarch
- 1/3 cup water
- ¾ cup sugar
or
Strawberry
- 1 quart strawberries
- ¾ cup sugar
- 3 T. cornstarch
- ½ cup water
Combine ingredients in pan and boil for 1 minute. Look for color to change from opaque to clear. Topping will thicken at boiling point. Add more water if too thick.
Spread topping on top of tart and refrigerate
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