Cheesecake Fruit Tart Recipe
Servings: 1
Ingredients
- 1 x All Ready Pie Crust, (half of 15-oz package), room temperature
- 1 tsp All purpose flour
- 1 pkt Cream cheese, room temperature (8-oz)
- 3 Tbsp. Sugar
- 3 Tbsp. Amaretto liqueur
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 1 x Basket blueberries, (1/2-pint)
- 2 x Fresh nectarines, pitted, thinly sliced into wedges, up to 3
- 1 x Basket fresh raspberries, (1/2-pint)
- 1/4 c. Apricot preserves
Directions
- Preheat oven to 450F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour.
- Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides.
- Bake till brown, about 15 min (crust may crack in places). Cold.
- Meanwhile, using electric mixer, beat cream cheese, sugar, 2 Tbsp. amaretto, and almond and vanilla extracts in large bowl till blended and smooth. Spread cheese mix in prepared crust.
- Chill till hard, about 45 min. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat till melted. Fold in remaining 1 Tbsp. amaretto. Brush glaze over fruit topping.
- Chill up to 2 hrs.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 461g | |
| Calories 783 | |
| Calories from Fat 143 | 18% |
| Total Fat 15.93g | 20% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 138mg | 6% |
| Potassium 631mg | 18% |
| Total Carbs 147.04g | 39% |
| Dietary Fiber 5.0g | 17% |
| Sugars 112.18g | 75% |
| Protein 5.86g | 9% |
