TROPICAL FRUIT TART

TROPICAL  FRUIT TART

This fruit tart  has been one our family favorites since 1996 when it was published in Bon Appetit. You can get very creative by using different fruits and arrangeing them in your own style.  The first time I made this was for a friend's birthday and I had raspberries, blackberries and peaches in addition to the strawberries and kiwi.  Nectarines also work well.
The orginial recipe calls for kiwi, pineapple and mango but you can use whatever suits your fancy.


TROPICAL FRUIT TART

1 refrigerated pie crust, room temperture

1 oz. package cream cheese, room temperature
1/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract

1/2 small pineapple, peeled, halved, cored and thinly sliced
3 kiwis, peeled and thinly sliced
1 large mango, peeled and thinly sliced
2 tablespoons apricot preserves

Preheat oven to 425 degrees

Unfold crust and using rolling pin, lightly roll crust out a little more. Place crust 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  brown, about 14 minutes....watch carefully because all ovens don't cook the same.  Cool completely.

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

Arranged desired fruits atop the tart.  Stir preserves in small saucepan over low heat until melted.  Brush preserves over fruit.  Chill tart up to 2 hours.

If you don't have a tart pan, a 9 inch pie plate will work just fine.