Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, softened

  2. 1/4 cup Domino® or C&H® Pure Cane Granulated Sugar

  3. 1 cup all-purpose flour

  4. 2 tablespoons cornmeal

  5. 2 tablespoons lemon juice FILLING:

  6. 1 package (8 ounces) cream cheese, softened

  7. 3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar

  8. 2 tablespoons milk

  9. 2 cups assorted fresh berries or assorted fresh fruit FRUIT GLAZE:

  10. 2 tablespoons Domino® or C&H® Pure Cane Granulated Sugar

  11. 1-1/2 teaspoons cornstarch

  12. 1/3 cup apricot nectar

  13. 2 teaspoons lemon juice

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack. For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze. For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers. Yield: 6-8 servings.


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