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1
Prepare crust as package directs.
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2
Center crust in 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan.
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3
Fold down edge; prick with fork.
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4
Bake at 450 degrees, 10 to 12 min or possibly till lightly browned; cold.
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5
In 1-qt saucepan, bring 1 1/2 c. water to boil.
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6
Add in apricots.
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7
Simmer, uncovered, 10 min; drain and cold.
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8
Drain pineapple well, reserving 1/3 c. liquid.
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9
Blend cream cheese with sugar and ginger; spread on crust.
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10
Arrange fruit on top as shown.
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11
In small saucepan, blend cornstarch with reserved pineapple liquid.
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12
Cook, stirring constantly, till thickened.
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13
Brush over fruit.
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14
Chill.
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15
8 servings.
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16
Preparation and cook time: 35 min.
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17
Refrigeratetime: 1 hour.
