From Junior League of Tucson,
Purple Sage Cookbook
Prep time: 45 minutes plus chilling time
Yield: 10-12 servings
Crust:
1 cup ground walnuts
8 tablespoons butter, softened
3 tablespoons sugar
1 ½ cups flour
1 egg yolk
½ teaspoon vanilla
Cream Cheese Layer:
1- 8-ounce package creme cheese, softened
4 tablespoons sugar
1 egg
½ teaspoon vanilla
½ teaspoon lemon juice
Fruit:
2 large peaches, sliced
2 kiwi, sliced
¼ cup blueberries
Glaze:
1 package unflavored gelatin
2 tablespoons black raspberry liqueur
1—10 ounce jar red currant jelly
In a bowl, mix all crust ingredients together.
Chill.
Press into 13-inch tart pan.
Bake at 350°F until crust begins to brown, about 20 minutes.
Cool on wire rack.
Cream together all cream cheese layer ingredients.
Spread over crust.
Arrange fruit in an attractive pattern on cream cheese layer.
In small saucepan, combine gelatin and liqueur. Let soften 1 minute.
Add jelly and stir over low heat until smooth.
Remove from heat and cool slightly.
Spoon half of glaze over fruit. Reserve remainder for another use.
Refrigerate tart for 1 hour before serving. |
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