CRUST
6-tablespoons butter softened
1/4- cup sugar
1-cup flour
2-tablespoon cornmeal
2-tablespoon lemon juice
in a small bowl, cream butter and sugar until light and fluffy. Beat in flour, cornmeal, and lemon juice to form a ball of dough. Press onto bottom and up sides of a greased 9 inch tart pan with removeable bottom. Bake at 425 for 9-11 minutes or until golden brown. Leave in pan and cool completely.
*Also we mixed the dough in a food processor,think Martha Stuart. Thanks mom for teaching me that trick.
FILLING
1-package (8ounces) cream cheese softened
3-tablespoons sugar
2-tablespoons milk
2-cups fresh assorted fruit
For Filling beat cream cheese, sugar, and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze.
FRUIT GLAZE
1/3- cup apricot nectar (or Peach)
2-Tablespoon sugar
1 &1/2-teaspoons cornstartch
2-teaspoons lemon juice
For fruit glaze, in a small saucepan, combine nectar,sugar, and cornstartch. Cook stirring until mixture thickens and boils. Remove from heat; stir in lemon juice. Cool; brush or drizzle over fruit. Refridgerate for 1 hour before serving. Refridgerate any leftovers. This is a very yummy treat and really easy to make.
I got this from a Taste of Home cook book.
