1 All Ready Pie Crust (half of
-15-oz package), room temp.
1 ts All purpose flour
1 pk (8-oz) cream cheese, room
-temperature
3 tb Sugar
3 tb Amaretto liqueur
1 ts Almond extract
1 ts Vanilla extract
1 1/2-pint basket blueberries
2 To 3 fresh nectarines,
-pitted, thinly sliced into
-wedges
1 1/2-pint basket fresh
-raspberries
1/4 c Apricot preserves
Preheat oven to 450’F. Unfold crust on work surface. Press out fold
lines; if crust cracks, press together to seal. Rub crust with flour.
Arrange crust, floured side down, in 9-inch diameter tart pan with
removable bottom. Fold excess pastry in, forming double-thick sides.
Bake until brown, about 15 minutes (crust may crack in places) Cool.
Meanwhile, using electric mixer, beat cream cheese, sugar, 2 T
amaretto, and almond and vanilla extracts in large bowl until blended
and smooth. Spread cheese mixture in prepared crust. Refrigerate
until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and
keep refrigerated.)
Mound blueberries in center of tart. Arrange nectarine slices in ring
around berries. Place raspberries at outside edge. Stir apricot
preserves in small saucepan over low heat until melted. Mix in
remaining 1 T amaretto. Brush glaze over fruit topping, Refrigerate
up to 2 hours.
Yields
8 servings