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3/4 cup butter or margarine
1/2 cup confectioners sugar
1 1/2 cups flour
1 - 8 ounce package lite cream cheese
1 - 8 ounce container of Cool Whip
1 1/3 cups sugar
Juice of 1 lemon
Juice of 1 orange
1 egg, beaten
Fruit (cantaloupe, honey dew, grapes, or any fruit you choose)
Crust
Preheat oven to 300°. Beat butter and confectioners sugar until light and fluffy;
blend in flour. Press mixture onto bottom and up sides of round pizza pan, or
jelly roll pan. Bake 20 to 25 minutes or until lightly browned and cool
completely.
Filling
Blend together cream cheese, Cool Whip, and 1/3 cup sugar. Spread on cooled
crust.
Topping
Boil for 1 minute; the juice of 1 lemon, the juice of 1 orange, 1 cup sugar and 1 beaten
egg. Allow topping to cool. Cut fruit in small pieces. Assemble tart with
fresh fruit over filling and drizzle topping over fruit.
This is our special Sunday morning recipe for the fruit portion of our
breakfast menu. Any type of fresh fruit in season can be used. I also use
the fruit topping recipe over fresh fruit by itself.
Note: These two recipes: Red Forest Fruit Tart and Baked German Apple Pancake
are the most requested by our guests.
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