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

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