Recipe - Cherry Cheesecake Tarts

Almond pastry:
One fourth cup Butter
Three fourths cup Flour
2 tablespoon Finely chopped almonds
1 tablespoon Sugar
1 ds Salt
Maraschino cheesecake tarts:
1 pack Lowfat cream cheese;
softened
2 tablespoon Sugar
1 Egg
1 One half teaspoon Lemon juice
One half teaspoon Grated lemon peel
One fourth teaspoon Almond extract
One half cup Drained chopped cherries;
fresh or frozen
Apricot preserves

Almond pastry for tarts: mix together flour, chopped almonds, sugar, and
salt. Cut butter into mixture until texture resembles coarse crumbs. Tarts:
preheat oven to 400 degrees. Press 1 tablespoon almond pastry into 2
One half inch tart pans. Prick pastry with fork. Bake 510 minutes until
lightly browned. Beat cream cheese and sugar until smooth. Add egg, lemon
juice, lemon peel and almond extract and blend well. Spoon 1 teaspoon
cherries over pastry. Pour cream cheese mixture over cherries. Reduce oven
temperature to 350 degrees. Bake 1215 minutes or until cream cheese layer
is set. Cool completely before removing from tart pans. Top each tart with
warmed apricot preserves. Recipe By
: DESSERT SHOW #DS3041

Posted to EATL Digest 27 Sep 96

Date: Fri, 27 Sep 1996 19:39:23 0500

From: Jackie Bordelon jbord@PREMIER.NET