FRESH FRUIT TART WITH SHORTBREAD
COOKIE PASTRY
TART SHELL:
1 stick butter, room temperature
1 1/2 tbsp. shortening
5 tbsp. confectioners' sugar
1 c. flour
Dash salt
1 egg yolk
TART FILLING:
1 c. granulated sugar
1/2 tsp. lemon juice
Dash nutmeg
Fresh fruit
1 oz. brandy (optional)
8 oz. cream cheese, room temperature
1 tbsp. confectioners' sugar
Preheat oven to 300 degrees. Cream together butter, shortening,
confectioners' sugar. Add egg yolk. Beat in flour and salt - a stiff dough will
result. Pat dough into 10 inch spring form pan - bake at 300 degrees for 40
minutes in the meantime. Soften cream cheese and then beat in 1 tablespoon
confectioners' sugar. Set aside. Bring granulated sugar, lemon juice and nutmeg
to a boil in a medium saucepan. Add brandy - add fresh fruit - poach for 5
minutes.
Drain fruit and reserve sugar sauce. Allow tart shell to cool completely.
Spread cream cheese mixture in tart shell - arrange fruit - brush with reserve
sugar sauce - MMM!!!
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