Pineapple-apricot cream cheese tart

Pineapple-apricot cream cheese tart

Ingredients/Components

• sugar - 1/4 c
• pkg - 1 oz
• cornstarch - 1 tsp
• 9-inch refrigerated pie crust - 1 item
• chopped candied ginger - 2 Tbsp
• Del Monte sun dried apricots - 1/2 c
• Del Monte sliced pineapple in its own juice - 1 (15
• Del Monte pitted prunes - 8 item

How to make pineapple-apricot cream cheese tart:

Prepare crust as package directs. Center crust in a 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan. Fold down edge; prick with fork. Bake at 450° for 10 to 12 minutes or until lightly browned; cool. In a 1-quart saucepan, bring 1 1/2 cups water to boil. Add apricots. Simmer, uncovered, 10 minutes; drain and cool.

Drain pineapple well, reserving 1/3 cup liquid. Blend cream cheese with sugar and ginger; spread on crust. Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple liquid. Cook, stirring constantly, until thickened. Brush over fruit. Chill. Makes 8 servings.

Preparation and cook time: 35 minutes. Chill time: 1 hour.

Recipe categories: Desserts, American, Midwestern u.s..