| 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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