[Dclark2]

Rainy days ahead

Fruit Tart

1/4 cup ground almonds
1/2 cup butter
1/2 cup sugar
1 1/2 cups flour
1 xl egg YOLK
1 tsb vanilla
1 tsb almond extract
5 tbl ice water added 1 at a time
IN FOOD PROCESSOR COMBINE, SUGAR, FLOUR,
ALMONDS.
ADD FROZEN BUTTER IN SMALL SLICES.
ADD EGG YOLK AND EXTRACT. BLEND DOUGH UNTILL
HOLDS TOGETHER. PRESS LIGHTLY INTO TART PAN
SIGHTLY HIGHER AT THE EDGES.
AND BAKE AT 375 FOR 20 MINUTES UNTILL LIGHT BROWN.

FILLING
8 OZ CREAM CHEESE
3 TBL SUGAR
2 TBL VANILLA
1/2 TSB ALMOND EXTRACT

MIX UNTILL SMOOTH - SPREAD EVENLY ON COOL TART
CRUST AND CHILL UNTILL FIRM - ABOUT 30 MINUTES.

GLAZE
1/2 CUP APRICOT PERSERVES
1 TBL BUTTER
1 TBL LEMON JUICE
3 TBL AMARETTO LIQUEUR

IN A SMALL PAN MIX ALL INGREDIENTS OVER LOW HEAT
UNTILL HOT. COOL AND SET ASIDE.

TOPPINGS
3 - 4 CUPS FRESH FRUIT, STRAWBERRIES, BLUEBERRIES
RASBERRIES, KEWI, PEARS