"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fruit Tart, by Angie Duke-Haynes, is from The Duke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Single crust pie pastry 1 8 oz pkg cream cheese 3 tbsp sugar 1 tsp vanilla extract 3/4 tsp almond extract, divided 1 cup blueberries 1 cup raspberries 1 med peach peeled and sliced 2 tbsp apricot preserves
Press pastry in bottom of tart pan. Trim edges. Prick bottom with fork. Bake 450 degrees 10-12 minutes and cool. Beat cream cheese, vanilla, sugar, 1/2 tsp almond extract. Spread over crust. Arrange fruit on top. In microwave combine apricot preserves and remaining almond extract. Heat 20-30 seconds. Brush over fruit. Chill.
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