Ingredients Jump to Instructions ↓

  1. 1 prepared

  2. 9 inch pie crust

  3. 224 g cream cheese, room temperature

  4. 3 tbsp. sugar

  5. 2 tbsp. fresh lemon juice

  6. 1 tsp. vanilla extract

  7. 1 cup fresh blueberries

  8. 2 to 3 nectarines, pitted and sliced into thin wedges

  9. 1 cup fresh raspberries

  10. 1/4 cup apricot preserves

  11. 1 tsp. water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Fit prepared pie crust into an 8 or 9 inch tart pan with removable bottom. Bake crust 15 minutes until lightly browned. Transfer crust to a rack and cool completely.

  2. Beat together cream cheese, sugar, lemon juice and vanilla in a medium bowl until smooth and fluffy. Spread mixture in cooled crust. Refrigerate crust 45 minutes until filling is set. Arrange blueberries, nectarine wedges and raspberries decoratively over filling. Combine apricot preserves and water in a small saucepan. Melt preserves over low heat, stirring until smooth. Strain preserves into a small bowl. Brush preserves over fruit to glaze. Refrigerate tart until ready to serve.


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