Serves: 8
Total Calories: 341

1/3 cup butter or margarine, softened
2/3 cup sugar
3 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon almond extract
1 1/4 cups flour
1 (8-ounce) package cream cheese softened
1 tablespoon milk
1/3 cup apricot preserves
1 tablespoon water
Fresh fruit in season, cut in slices or halved

In a small mixer bowl at medium speed, beat butter or margarine and 1/3 cup of the sugar until creamy. Add one of the eggs, 1 teaspoon of the vanilla, salt and 1/8 teaspoon of the almond extract and beat until well blended. At low speed, gradually beat in flour until well blended. With lightly floured fingers, pat mixture in bottom and up sides of a 9 x 1-inch tart pan. Pierce bottom and sides of pastry thoroughly with a fork. Place in freezer for 30 minutes, (If shell was too soft to hold prick marks while freezing, prick again.)
Bake in a preheated 400° oven for 12 to 15 minutes or until center is set and edges are light brown. Cool on a wire rack. Reduce oven temperature to 350°.

In a small mixer bowl at medium speed, beat cream cheese and remaining 1/3 cup sugar until smooth. Add remaining two eggs, one at a time, and beat until well blended. Add milk, remaining teaspoon vanilla and remaining 1/8 teaspoon almond extract and beat until smooth. Pour into baked tart shell. Bake for 20 to 30 minutes or until center is set. Cool on a wire rack.

In a small saucepan over low heat, stir preserves and water. Bring to a boil and simmer for 4 minutes. Press mixture through a sieve with a rubber scraper to remove pulp. Cool.

Arrange fruit in a decorative design on tart. Spoon glaze over top of each piece of fruit. Chill, uncovered, until ready to serve, up to 4 hours. Refrigerate leftovers.

Nutritional Facts:

Serves: 8
Total Calories: 341
Calories from Fat: 167

More Recipes from the Outdoor Dining And Grilling Cookbook:
Glazed Fruit Tart