Pineapple-Apricot Cream Cheese Tart

Total Time
Prep 35 mins
Cook 12 mins

Connie's recipe from family collection.

Ingredients Nutrition


  1. Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan. Fold down edges; pricking with fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool.
  2. In a 1-quart saucepan, bring 1 1/2 cups water to a boil. Add apricots. Simmer 10 minutes uncovered; drain and cool. Drain pineapple well, reserving 1/3 c of liquid. Blend cream cheese with sugar and ginger. Spread on crust.
  3. Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple juice. Cook, stirring constantly, until thickened. Brush over fruit. Chill.