Dessert Recipes

Cool Fruit Tart with Lemon-Cream Cheese Filling
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Sugar Cookie Crust
  • 1-1/4 cups all-purpose flour
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 stick cold Swiss Valley Farms butter (cut into chunks)
  • 1 egg (lightly beaten)
  • 8 ounces Swiss Valley Farms cream cheese (softened)
  • 2 tablespoons confectioners sugar
  • 1/2 cup ready prepared lemon curd
  • Assorted fresh fruit such as mango-kiwi-strawberries and
  • Raspberries (sliced)
  • 1/4 cup apricot or peach preserves
  • 2 teaspoons water
  • 3 tablespoons sliced and toasted almonds

Preheat oven to 350°F. Line a 12-inch round pizza pan with aluminum foil. Place flour, confectioners? sugar, baking soda, baking powder and butter in food processor. Cover and process until mixture resembles fine crumbs. Add egg and process until mixture starts to hold together. Press dough into pan with lightly floured fingers to form a circle about 11-inches in diameter. If dough appears too soft, refrigerate about 10 minutes. Bake until golden brown, 12 to 15 minutes. Cool, Carefully transfer cookie from foil to serving platter. Beat cream cheese, confectioners' sugar and lemon curd with mixer until smooth. Spread on crust to within 1/2-inch of edge. Refrigerate 30 minutes. Arrange fruit in decorative pattern on top of tart. Combine preserves and water. Drizzle over fruit. Sprinkle with almonds. Serve immediately or refrigerate up to 2 hours. Makes 10 servings
Dessert Recipes

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