Cookie Fruit Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Fruits | Not, Sent | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| softened | ||
| 1/4 | c | Packed light brown sugar |
| 1/4 | c | Solid vegetable shortening |
| 1 | Egg yolk | |
| 1/2 | t | Vanilla |
| 1/8 | t | Salt |
| 1 | c | All-purpose flour |
| 2 | T | Sugar |
| 4 | oz | Light cream cheese, softened |
| 3 | c | Mixed fruit and berries |
| Confectioner's sugar | ||
| garnish |
INSTRUCTIONS
Heat oven to 350. Have ready a cookie sheet and a flat serving plate or a flat serving board. Crust: Put butter, sugar, shortening, egg yolk, vanilla and salt into a medium bowl or food processor. Stir or pulse to mix well. Add flour and stir or pulse until well blended. Remove processor blade. Put a 12-inch square of foil on work surface and sprinkle lightly with flour. Gather dough into a ball and place in center of foil. With a floured rolling pin, roll dough to a 9 - 9 1/2-inch circle. Put a 9-inch cake pan or plate on the dough and cut around it with a knife to trim the crust to an even 9 inches. Fold up about 1/2 inch dough around edge to form a rim. Crimp rim with fingers. Slide foil onto a cookie sheet. Prick bottom of dough all over with a fork. Bake 10-12 minutes or until golden brown. Cool 10 minutes on cookie sheet, then slide foil onto a cooling rack. Let cookie cool completely. NO MORE THAN 30 MINUTES BEFORE SERVING: Slide cookie from foil onto serving plate. Stir sugar into cream cheese just until well blended. Spread over crust, top with fruit and sprinkle with confectioner's sugar. MC Formatting by taillon@access.mountain.net Recipe by: Woman's Day 2-1-97 Posted to EAT-L Digest 21 Feb 97 by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 40mg
Sodium: 140mg
Potassium: 271.2mg
Carbohydrates: 26.2g
Fiber: 2.4g
Sugar: 10.1g
Protein: 5g