Pineapple-Apricot Cream Cheese Tart

1. 1

   Prepare crust as package directs.

2. 2

   Center crust in 9-inch removable bottom tart pan.

3. 3

   Fold down edges; pricking with fork.

4. 4

   Bake at 450 degrees for 10-12 minutes or until lightly browned.

5. 5

   Cool.

6. 6

   In a 1-quart saucepan, bring 1 1/2 cups water to a boil.

7. 7

   Add apricots.

8. 8

   Simmer 10 minutes uncovered; drain and cool.

9. 9

   Drain pineapple well, reserving 1/3 c of liquid.

10. 10

    Blend cream cheese with sugar and ginger.

11. 11

    Spread on crust.

12. 12

    Arrange fruit on top.

13. 13

    In a small saucepan, blend cornstarch with reserved pineapple juice.

14. 14

    Cook, stirring constantly, until thickened.

15. 15

    Brush over fruit.

16. 16

    Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.