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Tuesday’s Taste Tempter 4.20.10

Tuesday’s Taste Tempter 4.20.10

Posted: Tuesday, April 20, 2010 8:02 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.

Today’s recipe has been submitted by Martha White Kitchens.
Fresh Fruit Tart with Shortbread Crust
 
Crust
1 1/4 cups Martha White All-Purpose Flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup butter, room temperature
1 egg yolk, beaten
Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon juice
1/2 cup heavy cream
Topping
Assorted fruit such as sliced strawberries, peaches, nectarines, kiwi, seedless grapes, blueberries and/or raspberries
2 tablespoons Smucker’s Apple Jelly
1 teaspoon water
 
Heat oven to 350 degrees. Spray 9-inch pie plate with no-stick cooking spray. Combine flour, powdered sugar, salt, butter and egg yolk in large bowl. Blend with fork. Form dough into ball. Dust fingertips with flour. Press evenly into bottom and up sides of pie plate. Cover and chill 30 minutes. Prick crust with fork. Bake 12 to 15 minutes or until light golden brown. Cool.
Beat cream cheese, granulated sugar, lemon juice and cream in large bowl, with electric mixer at medium high speed until smooth. Spread into cool pie shell.
Arrange fruit on top of filling in a decorative pattern up to 12 hours before serving. Stir together jelly and water. Brush over fruit. Cover and refrigerate until serving time.
 8 servings
Published in The Messenger 4.20.10

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