Rustic Cherry Rhubarb Cheese Tart

Submitted by hotdishmama

"This was an experiment gone "right" - I had only a single pie crust and some cream cheese to use up. It was a keeper! You can use fresh or frozen fruit."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 tart
• Serves: 8

ingredients

• 1 prepared refrigerated pie crust
• 226.79 g cream cheese
• 1 egg
• 118.29 ml sugar
• 473.18 ml tart cherries
• 473.18 ml rhubarb, sliced
• 118.29 ml sugar
• 19.71 ml tapioca flour

directions

1. Unroll pie crust and place in 10-11" tart pan.
2. In mixer or food processor, blend cream cheese, egg, and 1/2 cup sugar. Pour in bottom of unbaked pie crust.
3. Place fruit in bowl. (If using frozen fruit, let defrost partially and drain off juice.) Add 1/2 cup sugar and tapioca flour. Mix and let stand about ten minutes. Using slotted spoon, carefully place fruit on top of cream cheese layer. Bake 35 minutes at 400 degrees.