Fruit Tart

Here is the recipe for the fruit tart. The original recipe from an old Taste of Home magazine uses white chocolate and cream cheese filling but I'm not partial to white chocolate so I changed it to a sweet lemon filling instead. I don't know the exact amounts for the filling so you will just have to add a little more of this and that and taste as you go.

The Crust:
3/4 c butter, softened
1/2 c confectioner's sugar
1 1/2 c all purpose flour

Filling:
1/2 c whipping cream
1 (8 oz) pkg of cream cheese
juice from 1/2 lemon
1/4-1/2 c confectioner's or granulated sugar depending on your desired sweetness

Fruit topping:
1 can of pineapple chunks, undraind
Strawberries
blueberries
kiwis
1 can mandarin oranges

Glaze:
3 T sugar
2 t cornstarch
1/2 t lemon juice
1/2 c pineapple juice

In mixing bowl, cream butter and sugar. gradually add flour, mix well and press into an ungreased 11" tart pan or 12" pizza pan. Bake the crust at 300 for 25-30 minutes or until lightly browned. Cool.

In a mixing bowl cream together cream cheese, and whipping cream, lemon juice and sugar until desired tartness or sweetness is reached. Spread over crust.

Open can of pineapples, reserving 1/2 c of liquid for glaze. Wash and prepare other fruit and arrange over filling.

For the glaze, combine sugar, cornstarch, lemon juice, and pineapple juice in a small saucepan over medium heat. Stir constantly. Boil for about 2 minutes or until it is thickened. Let cool, then brush over fruit. Refrigerate for at least an hour before serving. Serves 12-14.