| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
|
All Ready Pie Crust; (half of 15-ounce |
|
|
; package), room |
|
|
; temperature |
| 1 |
ts |
All purpose flour |
| 1 |
pk |
Cream cheese; room temperature |
|
|
; (8-ounce) |
| 3 |
tb |
Sugar |
| 3 |
tb |
Amaretto liqueur |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Basket blueberries; (1/2-pint) |
| 2 |
|
Fresh nectarines; pitted, thinly |
|
|
; sliced into wedges, |
|
|
; up to 3 |
| 1 |
|
Basket fresh raspberries; (1/2-pint) |
| 1/4 |
c |
Apricot preserves |
INSTRUCTIONS
Preheat oven to 450F. Unfold crust on work surface. Press out fold
lines; if crust cracks, press together to seal. Rub crust with flour.
Arrange crust, floured side down, in 9-inch-diameter tart pan with
removable bottom. Fold excess pastry in, forming double-thick sides.
Bake until brown, about 15 minutes (crust may crack in places). Cool.
Meanwhile, using electric mixer, beat cream cheese, sugar, 2
tablespoons amaretto, and almond and vanilla extracts in large bowl
until blended and smooth. Spread cheese mixture in prepared crust.
Refrigerate until firm, about 45 minutes. (Can be prepared 1 day
ahead. Cover and keep refrigerated.)
Mound blueberries in center of tart. Arrange nectarine slices in ring
around berries. Place raspberries at outside edge. Stir apricot
preserves in small saucepan over low heat until melted. Mix in
remaining 1 tablespoon amaretto. Brush glaze over fruit topping.
Refrigerate up to 2 hours.
Serves 8.
Bon Appetit September 1994
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