| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| Almond pastry: | ||
| 1/4 | c | Butter |
| 3/4 | c | Flour |
| 2 | tb | Finely chopped almonds |
| 1 | tb | Sugar |
| 1 | ds | Salt |
| Maraschino cheesecake tarts: | ||
| 1 | pk | Lowfat cream cheese; softened |
| 2 | tb | Sugar |
| 1 | Egg | |
| 1 1/2 | ts | Lemon juice |
| 1/2 | ts | Grated lemon peel |
| 1/4 | ts | Almond extract |
| 1/2 | c | Drained chopped cherries; fresh or frozen |
| Apricot preserves |
INSTRUCTIONS
Almond pastry for tarts: mix together flour, chopped almonds, sugar, and salt. Cut butter into mixture until texture resembles coarse crumbs. Tarts: preheat oven to 400 degrees. Press 1 tablespoon almond pastry into 2 1/2 inch tart pans. Prick pastry with fork. Bake 5-10 minutes until lightly browned. Beat cream cheese and sugar until smooth. Add egg, lemon juice, lemon peel and almond extract and blend well. Spoon 1 teaspoon cherries over pastry. Pour cream cheese mixture over cherries. Reduce oven temperature to 350 degrees. Bake 12-15 minutes or until cream cheese layer is set. Cool completely before removing from tart pans. Top each tart with warmed apricot preserves. Recipe By : DESSERT SHOW #DS3041 Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 19:39:23 -0500 From: Jackie Bordelon <jbord@PREMIER.NET>
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