Fruit Tart with Lemon-Cream Cheese Filling

1 1/4 cups flour
1/2 cup powdered sugar (confectioners’ sugar)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup cold butter (1 stick) cut into chunks
1 egg, slightly beaten

1 package (8 oz) cream cheese, softened
2 tablespoon powdered sugar (confectioners’ sugar)
1/2 cup prepared lemon curd**
assorted fresh fruit sliced (kiwi, strawberries, blueberries, raspberries, mango, etc)
1/4 cup apricot or peach preserves
2 tablespoon water
3 tablespoons sliced, toasted almonds***


Preheat oven to 350 degrees. Line a 12 inch pizza pan with aluminum foil. Place flour, 1/2 cup powdered sugar, baking soda, baking powder, and butter in food processor. Cover and process until mixture resembles fine crumbs. Add egg and processed 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 before handling. Bake about 12-15 minutes or until golden brown. Cool. Carefully transfer cookie from foil to serving plate.

Beat cream cheese, 2 tablespoons powdered sugar and lemon curd with mixer until smooth. Spread mixture on crust to within 1/2 inch of edge. Refrigerate 30 minutes. Arrange sliced assorted fruit on top. Combine preserves with water. Drizzle over fruit. Sprinkle with almonds. Serve immediately (may be refrigerated up to 2 hours)

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