Fresh Fruit Tart

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