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| 1 | cup Gold Medal® all-purpose flour |
| 6 | tablespoons butter or margarine, softened |
| 2 | tablespoons sugar |
| 1 | egg yolk |
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| 1 | package (8 oz) cream cheese, softened |
| 3/4 | cup marshmallow creme |
| 3 | cups assorted fruit |
| 1/4 | cup apricot preserves |
| 1 | tablespoon water |
| 1. | Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely. |
| 2. | In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture. |
| 3. | In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator. |
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| Shave a few minutes off of the prep time when you use refrigerated sugar cookie dough instead of the scratch cookie crust. |
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| Customize this fruit tart by using fresh fruits of the season! Choose blueberries, raspberries or sliced kiwifruit, nectarines or strawberries to name a few. While you're at it, vary the preserves to add your own personal touch. |
Nutrition Information:
230 ( 115 ); 13 g ( 6 g); 40 mg; 130 mg; 26 g ( 1 g); 3 g 12 %; 18 %; 2 %; 4 % 1 ; 1 ; 2