This is a print preview of "Pineapple Apricot Cream Cheese Tart" recipe.

Pineapple Apricot Cream Cheese Tart Recipe
by CookEatShare Cookbook

Pineapple Apricot Cream Cheese Tart
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  Servings: 10

Ingredients

  • 1 (9 inch) refrigerated pie crust
  • 1/2 c. Del Monte Sun Dry Apricots
  • 1 (15 1/4 ounce.) can Del Monte sliced pineapple (in its own juice)
  • 1 (8 ounce.) pkg. cream cheese, softened
  • 1/4 c. sugar
  • 2 tbsp. candied ginger, minced
  • 8 Del Monte pitted prunes
  • 1 teaspoon cornstarch

Directions

  1. Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan. Fold down edge; prick with fork. Bake at 450 degrees, 10 to 12 min or possibly till lightly browned; cold. In 1-qt saucepan, bring 1 1/2 c. water to boil. Add in apricots. Simmer, uncovered, 10 min; drain and cold. Drain pineapple well, reserving 1/3 c. liquid. Blend cream cheese with sugar and ginger; spread on crust. Arrange fruit on top as shown. In small saucepan, blend cornstarch with reserved pineapple liquid. Cook, stirring constantly, till thickened. Brush over fruit. Chill. 8 servings.
  2. Preparation and cook time: 35 min. Refrigeratetime: 1 hour.