STEP ONE: Sweet Pastry crust
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1 Tbsp. water
In a medium mixing bowl stir together the flour and brown sugar. Using a pastry blender, cut butter in the flour mixture. Toss with the water over the mixture. Toss with a fork until all is moistsened. Shape into a ball. Press dough firmly and evenly onto the bottom and up the sides of a 9 inch tart pan with a removable bottom, or a 9 inch pie plate. Bake in a 400 degree oven for 10-15 minutes or until light golden brown. Cool completely on a wire rack.
STEP TWO: Cream Filling [NO COOK]
2 3oz. pkgs. cream cheese, softened
1/2 cup sour cream
1/4 cup sifted powdered sugar
1 tsp. vanilla extract
In a mixing bowl, stir together the above ingredients until smooth. Cover and chill for up to 4 hours or until ready to fill the tart shell.
STEP THREE: Fill the tart with fruit and glace'
1 1/2 tsp. snipped fresh mint or lemon verbena
2 cups desired fresh fruit, such as berries, nectarines. Mandarin orange slices.
1/4 cup apricot jam or seedless raspberry preserves.
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit atop the creme filling. In a small saucepan, heat the preserves until just melted. Cool. Drizzle melted preserves over the fruit. Serve immediately. Remove from tart pan. Cut into wedges to serve. Best if not kept too long as crust will get soggy.
Nutrition facts per serving: 342 cal., 22 g. total fat [14 g. saturated fat], 61 mg. cholesterol, 209 mg. sodium, 33 g. carbohydrate, 1 g. fiber, and 4 g. protein. Daily values: 28% vitamin A, 16% vitamin C, 4% calcium, 8% iron.
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