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Fresh Fruit Tart

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Description Edit

Ingredients Edit

Crust Edit

Filling Edit

Topping Edit

Directions Edit

Crust:

  1. Combine rice, Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan.
  2. Bake at 350 degrees for 10 minutes. Cool.

Filling:

  1. Beat cream cheese and yogurt in medium bowl until light and fluffy.
  2. Add confectioner's sugar and vanilla; beat until well blended. Spread over crust.

Topping:

  1. Heat apricot spread and water in small saucepan over low heat. Strain and cool.
  2. Brush half of the glaze over filling. Arrange fruit attractively over crust, starting at outer edge.
  3. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.

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