Tropical Fruit Tart

Tropical Fruit Tart - Epicurious.com

1 refrigerated pie crust (half of 15-oz. package), room temperature
1 tsp. all purpose flour

1 8-oa package cream cheese, room temperature
1/4 c. sugar
1/4 c. whipping cream
1 Tbsp. fresh lemon juice
3/4 tsp. vanilla extract

1/2 small pineapple, peeled, halved, cored, thinly sliced
3 kiwis, peeled, thinly sliced
1 large mango, peeled, thinly sliced
2 Tbsp. apricot preserves
(reviews also recommend peaches, blackberries, strawberries, raspberries, pineapple, and kiwis.)

Preheat oven to 425 degrees F. Unfold crust.

Using wet fingertips, press together any cracks to seal. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.

Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice, and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.

Arrange pineapple, kiwis, and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.

Serves 8

Bon Appétit, July 1996