Recipe(tried): Pineapple Tart

Duh, should have thought of that! Here it is! It really is very yummy but the crust got very soggy after one night in the fridge. I will try the egg white suggestion next time. Someone else told me about a sprinkling of sugar before baking too.

PINEAPPLE FRUIT TART


1/4 cup ground almonds (about 2 Tbsp. whole almonds)
1/4 cup butter or margarine, softened
1/4 cup sugar
2 Tbsp. milk
1/2 tsp. almond extract
3/4 cup flour

2 pkg. (3 oz. each) cream cheese, softened

2 Tbsp. sour cream

1/4 cup apricot preserves1 tsp. vanilla extract

1 can (1 lb. 1-1/4 oz.) DEL MONTE Pineapple Spears In Its Own Juice, drained

2 kiwifruits, peeled, sliced and halved

1 cup sliced strawberries
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Combine almonds, butter, sugar, milk and almond extract; mix well. Blend in flour.
Chill dough 1 hour. Press evenly on bottom and sides of removable bottom tart pan.
Bake at 350 F, 15 to 18 minutes or until golden brown. Cool.
Combine cream cheese, sour cream, 1 tablespoon apricot preserves and vanilla. Spread on bottom of pastry.
Arrange pineapple, kiwi and strawberries over cream cheese mixture. Heat remaining 3 tablespoons apricot preserves. Spoon over fruit.

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Time to serve: 1 hour 38 minutes
8 servings

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