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Ingredients
- Crust
- 1/4 cup ground almonds
- 1/2 cup butter softened
- 1/2 cup sugar
- 1 1/2 cup flour
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Filling
- 8 ounces cream cheese softened
- 3 tablespoon sugar
- 2 tablespoon Amaretto
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Apricot Glaze
- 1/2 cup apricot preserves
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 2 tablespoon Amaretto
- Topping
- 3-4 cup fresh or canned fruit - strawberries kiwis, bananas, mandarin oranges, pineapple, peaches, raspberries, blackberries, blueberries, etc.
- sliced almonds optional
Ingredients
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Instructions
- Crust: combine almonds, butter, sugar, and flour. Add egg yolk, vanilla, almond extract. Blend until dough holds together. Press onto bottom of and side of 11-inch tart pan with removable bottom (or pizza pan). Bake at 375 for minutes or until golden brown. Cool. Can be made one day ahead.
- Filling: Mix all ingredients until smooth and spread evenly on cooled crust. Chill until firm, about 30 minutes.
- Glaze: In a small saucepan, mix all ingredients over low heat until hot. Cool; set aside. Orange marmalade can be substituted for apricot preserves.
- Assemble: Cut up and arrange fruits in circular patterns on the crust with filling 1-2 hours before serving. Drizzle fruit with glaze. Sprinkle almonds on top. Serve slightly chilled or at room temperature.
Recipe Notes
Quick Method: Replace Crust with a tube of refrigerated sugar cookie dough. Spread on a pizza pan and bake according to cookie dough directions. Make filling without sugar, cookie dough has a lot! The rest is the same, of course, minor changes don’t make much difference. Doug Heath obviously likes the Amaretto, since he asked about that and I used orange juice instead of lemon juice. Enjoy! Leslie Heath