Strawberry Fruit Tart
SHELL
1 9-inch frozen pie crust
FILLING
1 8-oz. pkg. cream cheese, softened
1/3 cup sugar
2 tbsp. milk
1 tsp. vanilla extract
TOPPING
3 cups whole strawberries, washed and hulled
GLAZE
3 tbsp. apricot jam
1 tbsp. sugar
1 tsp. vanilla extract
Bake the pie crust according to the package directions and then set it aside
to cool.
In a mixing bowl, beat together the cream cheese, sugar, milk and vanilla
extract until smooth. Spoon the filling into the cooled pie crust, spreading
it evenly in the shell. Arrange the strawberries, bottoms up, on top of the
filling.
Next, heat the apricot jam, sugar and vanilla extract together in a saucepan,
stirring occasionally, until the mixture just begins to boil. Remove the
pan from the stove and use a pastry brush to paint each berry with the glaze
(a fun job for kids). Chill for 30 minutes before serving. Serves 6.