Recipe - Cookie Fruit Tart

COOKIE CRUST
One fourth cup Butter or margarine,
softened
One fourth cup Packed light brown sugar
One fourth cup Solid vegetable shortening
1 lg Egg yolk
One half teaspoon Vanilla
1/8 teaspoon Salt
1 cup Allpurpose flour

CREAM CHEESE FILLING
2 tablespoon Sugar
4 ounce Light cream cheese, softened
3 cup Mixed fruit and berries
Confectioner's sugar,
garnish

Heat oven to 350. Have ready a cookie sheet and a flat serving plate or a
flat serving board.

Crust: Put butter, sugar, shortening, egg yolk, vanilla and salt into a
medium bowl or food processor. Stir or pulse to mix well. Add flour and
stir or pulse until well blended. Remove processor blade.

Put a 12inch square of foil on work surface and sprinkle lightly with
flour. Gather dough into a ball and place in center of foil. With a floured
rolling pin, roll dough to a 9 9 1/2inch circle. Put a 9inch cake pan
or plate on the dough and cut around it with a knife to trim the crust to
an even 9 inches.

Fold up about One half inch dough around edge to form a rim. Crimp rim with
fingers. Slide foil onto a cookie sheet. Prick bottom of dough all over
with a fork. Bake 1012 minutes or until golden brown. Cool 10 minutes on
cookie sheet, then slide foil onto a cooling rack. Let cookie cool
completely.

NO MORE THAN 30 MINUTES BEFORE SERVING: Slide cookie from foil onto serving
plate. Stir sugar into cream cheese just until well blended. Spread over
crust, top with fruit and sprinkle with confectioner's sugar.

MC Formatting by taillon@access.mountain.net

Recipe by: Woman's Day 2197

Posted to EATL Digest 21 Feb 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Feb 22, 1997.