Pineapple-Apricot Cream Cheese Tart
- Ready In:
- 47mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 9 inch refrigerated pie crusts
- 118.29 ml apricot, sun dried
- 436.58 g can pineapple, sliced in its own juice
- 226.79 g package cream cheese, softened
- 59.14 ml sugar
- 29.58 ml candied ginger, chopped
- 8 pitted prunes
- 4.92 ml cornstarch
directions
- 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.
- 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.
- Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple juice. Cook, stirring constantly, until thickened. Brush over fruit. Chill.
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