Rustic Cherry Rhubarb Cheese Tart

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: 1 hr
• Serves: 8
• Yields: 1 tart

Ingredients

• 1  prepared  refrigerated pie crust
• 8  ounces cream cheese
• 1  egg
• 1⁄2 cup sugar
• 2  cups tart cherries
• 2  cups rhubarb, sliced
• 1⁄2 cup sugar
• 4  teaspoons 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.