Pineapple-Apricot Cream Cheese Tart |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 8 |
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Connie's recipe from family collection. Ingredients:
1 (9 inch) refrigerated pie crusts |
1/2 cup apricot, sun dried |
1 (15 1/2 ounce) can pineapple, sliced in its own juice |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
2 tablespoons candied ginger, chopped |
8 pitted prunes |
1 teaspoon cornstarch |
Directions:
1. Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan. Fold down edges; pricking with fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool.
2. In a 1-quart saucepan, bring 1 1/2 cups water to a boil. Add apricots. Simmer 10 minutes uncovered; drain and cool. Drain pineapple well, reserving 1/3 c of liquid. Blend cream cheese with sugar and ginger. Spread on crust.
3. Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple juice. Cook, stirring constantly, until thickened. Brush over fruit. Chill.
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